Kerala Egg Curry With Coconut Milk
Directions
- 1Add coconut oil to a kadai and let it heat up.
- 2Add a small piece of cinnamon, a couple of cardamom pieces, cloves, and some fennel seeds.
- 3Add a sprig of fresh curry leaves, some julienned ginger, and a couple of dried red chilies.
- 4Sauté all these ingredients for a few seconds.
- 5Add green chilies, sliced garlic, and sliced onions.
- 6Sauté the onions for a few minutes until they are soft.
- 7Add a couple of sliced tomatoes and some salt.
- 8Mix everything well to combine.
- 9Cover the pan with a lid and cook on a low flame until the tomatoes are mushy.
- 10Once tomatoes are mushy, add turmeric powder, red chili powder, Kashmiri red chili powder, black pepper powder, garam masala powder, and coriander powder.
- 11Sauté the masala powders for a few seconds.
- 12Add a cup of water and a little sugar for balance.
- 13Mix everything well to combine.
- 14Cover the pan with a lid and cook on a low flame for about 5 minutes.
- 15In the meantime, get hard-boiled eggs ready and make gashes on them.
- 16Add the prepared eggs to the pan and mix everything well to combine.
- 17Add about 250 ml of coconut milk to the pan and mix well.
- 18Do not cook for long after adding the coconut milk.
- 19Add some deseeded and sliced tomato slices and let the curry come to a mere simmer.
- 20Prepare a tempering by heating coconut oil in a small tempering kadai.
- 21Add sliced Indian shallots and curry leaves; sauté for a few minutes until shallots are roasted golden.
- 22Once shallots are golden, switch off the flame and add black pepper powder.
- 23Mix well and add the tempering to the egg curry.
- 24Serve the delicious egg curry with appam, idiyappam, dosa, or rice.
Ingredients
- 2 tablespoon coconut oil
- 1 small piece cinnamon
- 2 cardamom
- 3 cloves
- 0.5 teaspoon fennel seeds
- 1 sprig curry leaves
- 0.5 inch julienned ginger
- 2 dried red chilies
- 3 green chilies
- 4 cloves sliced garlic
- 0.5 cup sliced onion
- 2 sliced tomatoes
- 1 teaspoon salt
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon Kashmiri red chili powder
- 0.5 teaspoon black pepper powder
- 0.25 teaspoon garam masala powder
- 1 tablespoon coriander powder
- 1 cup water
- 0.5 teaspoon sugar
- 4 hard-boiled eggs
- 250 ml canned coconut milk
- 0.5 deseeded and sliced tomato
- 1 tablespoon coconut oil
- 2 tablespoon sliced Indian shallots
- 1 sprig curry leaves
- 0.5 teaspoon black pepper powder
Equipment
kadailidsmall tempering kadai
Tips
- Coconut oil is preferred for this recipe.
- Add salt with tomatoes to help them cook faster.
- Kashmiri red chili powder is mainly for color and does not make the curry spicy.
- Make gashes on hard-boiled eggs for flavors to penetrate.
- Do not cook for long after adding coconut milk.
- Canned coconut milk works perfectly fine for this recipe.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup