Hopper’s Egg Curry

5 mins
Serves 2
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Directions

  1. 1Boil the eggs until the yolks are still runny. Peel the eggs and set them aside.
  2. 2Boil the eggs until the yolks are still runny. Peel the eggs and set them aside.
  3. 3Boil the eggs until the yolks are still runny. Peel the eggs and set them aside.
  4. 4Heat coconut oil in a kadhai or deep pan over medium heat.
  5. 5Heat coconut oil in a kadhai or deep pan over medium heat.
  6. 6Heat coconut oil in a kadhai or deep pan over medium heat.
  7. 7Add black mustard seeds, fennel seeds, cardamom pods, and curry leaves to the hot oil. Allow them to splutter and release their aroma.
  8. 8Add black mustard seeds, fennel seeds, cardamom pods, and curry leaves to the hot oil. Allow them to splutter and release their aroma.
  9. 9Add black mustard seeds, fennel seeds, cardamom pods, and curry leaves to the hot oil. Allow them to splutter and release their aroma.
  10. 10Stir in chopped garlic and green chilies. Sauté until the garlic is aromatic.
  11. 11Stir in chopped garlic and green chilies. Sauté until the garlic is aromatic.
  12. 12Stir in chopped garlic and green chilies. Sauté until the garlic is aromatic.
  13. 13Add thinly sliced onions and cook until they caramelize, stirring occasionally.
  14. 14Add thinly sliced onions and cook until they caramelize, stirring occasionally.
  15. 15Add thinly sliced onions and cook until they caramelize, stirring occasionally.
  16. 16Sprinkle red chili powder, turmeric powder, and coriander powder over the caramelized onions. Stir well to coat the onions with the spices.
  17. 17Sprinkle red chili powder, turmeric powder, and coriander powder over the caramelized onions. Stir well to coat the onions with the spices.
  18. 18Sprinkle red chili powder, turmeric powder, and coriander powder over the caramelized onions. Stir well to coat the onions with the spices.
  19. 19Splash a bit of water to deglaze the pan and prevent the spices from burning.
  20. 20Splash a bit of water to deglaze the pan and prevent the spices from burning.
  21. 21Splash a bit of water to deglaze the pan and prevent the spices from burning.
  22. 22Add the chopped tomatoes and cook until the oil starts to separate from the mixture.
  23. 23Add the chopped tomatoes and cook until the oil starts to separate from the mixture.
  24. 24Add the chopped tomatoes and cook until the oil starts to separate from the mixture.
  25. 25Season the mixture with salt to taste. Pour in the coconut milk and let it simmer for a few minutes, allowing the flavors to meld.
  26. 26Season the mixture with salt to taste. Pour in the coconut milk and let it simmer for a few minutes, allowing the flavors to meld.
  27. 27Season the mixture with salt to taste. Pour in the coconut milk and let it simmer for a few minutes, allowing the flavors to meld.
  28. 28Gently place the boiled eggs into the curry, ensuring they are coated with the flavorful sauce. Let it simmer for an additional 5-7 minutes.
  29. 29Gently place the boiled eggs into the curry, ensuring they are coated with the flavorful sauce. Let it simmer for an additional 5-7 minutes.
  30. 30Gently place the boiled eggs into the curry, ensuring they are coated with the flavorful sauce. Let it simmer for an additional 5-7 minutes.
  31. 31Garnish the Coconut Egg Curry with fried curry leaves and sliced onions. Serve hot with Malabar Paratha or steamed rice.
  32. 32Garnish the Coconut Egg Curry with fried curry leaves and sliced onions. Serve hot with Malabar Paratha or steamed rice.
  33. 33Garnish the Coconut Egg Curry with fried curry leaves and sliced onions. Serve hot with Malabar Paratha or steamed rice.

Ingredients

  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 2 tbsp coconut oil
  • 2 tbsp coconut oil
  • 2 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 1 tsp black mustard seeds
  • 1 tsp black mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp fennel seeds
  • 1 tsp fennel seeds
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cardamom pods
  • 8 curry leaves
  • 8 curry leaves
  • 8 curry leaves
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 green chilies
  • 2 green chilies
  • 2 green chilies
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 tsp red chili powder
  • 1 tsp red chili powder
  • 1 tsp red chili powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 fried curry leaves
  • 1 fried curry leaves
  • 1 fried curry leaves
  • 1 sliced onions
  • 1 sliced onions
  • 1 sliced onions

Equipment

kadhai or deep pan