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.
Ingredients
- 5 units Egg (Boiled and shelled)
- 2 units Red onions (Chopped)
- 2 units Ginger (Chopped)
- 4 units Green chillies (Chopped)
- 1 sprig Curry leaves (Chopped)
- 1 unit Tomatoes (Chopped)
- 3 tablespoons Coconut oil
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Chilli powder
- 1.05 teaspoon Coriander powder
- 2.05 cups Coconut milk
- 1.25 cups Water (Boiling)
- 1 to taste Salt
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Instructions
- 1Boil 5 eggs, remove their shells, and make some gashes on each egg. Chop the onions, green chillies, and ginger into small pieces and set aside.
- 2In a deep pan, heat coconut oil over medium flame. Add the chopped onions, green chillies, and ginger. Sauté until the onions turn light brown. Add chopped curry leaves and continue to sauté until the onions are translucent.
- 3Add chilli powder, turmeric powder, and coriander powder to the pan. Sauté until the raw aroma of the spices dissipates. Add the chopped tomato and salt, mix well, and cover the pan. Cook on low flame for 2 minutes.
- 4Uncover the pan and mash the cooked tomato. Add the prepared eggs and mix gently with the masala. Cover the pan again and cook for 2 minutes.
- 5Add boiling water to the pan and cook for 5 minutes. Then, add thick coconut milk and mix well. Heat the curry gently without bringing it to a boil.
- 6Remove the pan from the stove. Sprinkle a few drops of coconut milk and add chopped curry leaves. Cover the pan for a few minutes to let the flavors meld. Serve hot with rice, chapati, or appam.
