Kerala Egg Curry
It is a delicious egg curry prepared with a fresh coconut milk . Sweetness of coconut milk is balanced with hint of heat from spices and is mainly served for breakfast along with Pathiri , Appam or Idiyappam
Servings 5 People
Calories 228kcal
Ingredients
- 5 no's Egg
- ½ cup Onion finely chopped / 1 large onion
- 3 no's Green chillies ,finely chopped
- ½ tablespoon Garlic paste / 8 garlic cloves crushed
- ½ tablespoon Ginger Paste / 11/2 " inch ginger crushed
- ½ teaspoon Mustard Seeds
- 2 sprigs Curry Leaves
- 1 no Dried Red Chilli , broken into pieces
- 1 no Tomato finely chopped
- ¾ Cup Thick Coconut Milk
- 1 Cup Thin Coconut Milk
- ¼ teaspoon Turmeric Powder
- ¾ - 1 tablespoon Red chilli Powder
- ¾-1 tablespoon Coriander Powder
- 1 teaspoon Black Pepper crushed to Powder
- ½ teaspoon Fennel Seeds Powder
- ½-3/4 teaspoon Garam Masala Powder
- 2 tablespoon Coconut Oil or any cooking Oil
- 1.5-2 teaspoon Salt or as required
Instructions
- In a Saucepan , add eggs , add water to cover eggs by 1 inch , on a high heat bring it to boiling.
- Let eggs sit in hot water for about 10-12 minutes ,break open the shell , and slice the eggs into 2 halves.
- In a pan , add 2 tablespoon of coconut oil , add mustard seeds allow it to crackle .
- Now add in curry leaves and broken dried chillies and chopped green chilies, saute for a minute.
- Add ginger garlic paste and saute till the hint of raw smell vanishes.
- Now add in finely chopped ½ cup of onion and continue to saute till it looks translucent.
- Finely chop or roughly process 1 large tomato and add this into the onion mixture.
- Mix well everything and allow tomatoes to get cooked.
- Now add all the spices , mix well and saute for 2 minutes.
- Add 1 ½ cup of thin coconut milk ,mix well such that everything blends well together.
- Keep the flame on medium heat, add salt and bring it boil.
- Add in boiled eggs , gently mix everything such that masala coats everything.
- Close the lid and keep in simmer for about 10 minutes .
- Now add Thick coconut milk and continue to cook in simmer till you reach the desired consistency.
- Serve it with Appam , Puttu , Pathiri or even with Roti or steamed rice.
Notes
For Coconut Milk :
- Soak 1 ½ Cup grated coconut in ½ cup lukewarm water for 10 minutes , blend it to fine paste in a Mixer jar , pass coconut paste through the sieve get approx ¾ cup of thick coconut milk.
- For the same coconut residue , add 1 cup lukewarm water and blend in a mixer jar to get 1 Cup ,Thin Coconut Milk approximately.
Nutrition
Calories: 228kcal