Kerala Egg Curry in Coconut Milk

 

 

Ingredients

1. Eggs - 5, hard-boiled (Boil eggs for about 12 minutes. Rinse under cold running water. De-shell, make a few  slits and set aside.)

2. Onion - 2 medium, thinly sliced

    Ginger - 2.5 tsp, julienned

    Green chilies - 3 - 4, slit

    Curry leaves - 1 sprig

3. Tomato - 1 medium-small, sliced or chopped

4. Coconut milk, thin - 3/4 cup

5. Thick coconut milk - 1/4 - 1/2 cup

6. Turmeric powder - 1/2 tsp

    Garam masala powder - 1 tsp or to taste

7. Crushed pepper - 1/4 - 1/2 tsp

8. Coconut oil - 1.5 tbsp

    Mustard seeds - 1/4 - 1/2 tsp

    Dried red chilies -  2, broken

9. Salt - To taste

Method

Heat oil in a deep pan. Splutter mustards and fry dry red chilies. Add sliced onion and little salt. Fry for a few minutes and add ginger, green chilies and curry leaves. Continue sautéing until onion turns light golden. Bring down the heat and add turmeric powder and garam masala powder. Sauté for a minute and add tomatoes. After a minute, add thin coconut milk. Cook at medium heat for 5 - 7 minutes. Check for salt. Add thick coconut milk, curry leaves and crushed pepper. Mix well and add the eggs. Cook for 1 minute at low heat. Switch off.  It goes very well with idiyappam and palappam.