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