egg curry (kerala style)
Egg curry is an easy curry, prepared with boiled eggs simmered in coconut milk based creamy gravy along with other Indian spices.
Cooking Time
20min
Prep Time
15 min
Serves
4
Categories
Curry
Dinner
Lunch
Cooking tools used
Mixer Grinder
Cuisines
Indian - Kerala
Ingredients
Main Section
Egg
5
unit/count
red onions
2
unit/count
ginger
2
unit/count
green chillies
4
unit/count
curry leaves
1
sprig
tomatoes
1
unit/count
coconut oil
3
tbsp
turmeric
0.5
tsp
chilli powder
0.5
tsp
coriander powder
1.05
tsp
coconut milk
2.05
cup
Step 1
Boil 5 eggs and remove its shell and made some gashes on each egg. Chop onions into small size. Chop green chillies and ginger and keep aside.
Step 2
Take a deep pan. Pour some coconut oil into it. Heat the pan and keep the flame in medium. Add finely chopped onions into it. Add chopped green chillies and ginger. Saute it till it becomes light brown. Add some chopped curry leaves.
Step 3
Saute till the onion gets translucent. Then add chilli powder, turmeric powder and coriander powder. Saute till the raw smell goes. Mix them well. When the raw smell is gone, add chopped tomato and salt.
Step 4
Mix well and close the pan and cook for 2 minute in low flame. Open the pan and mash the cooked tomato well. Now add the egg and mix with the masala. Close the pan for 2 minutes.
Step 5
Open the lid and add boiling water. (1 1/4cup) and cook well. After 5 minutes, add thick coconut milk and mix well. Just heat the curry, it should not boil.
Step 6
Remove from the stove. Sprinkle few drops of coconut milk and add chopped curry leaves and close the pan for few minutes. Serve hot with rice, chapati or appam.
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