Kerala
Kerala egg curry
Boiled eggs in a slow fried onion and coconut milk gravy. Appam's weekday best friend.
35 minTime
16 gProtein each
mediumSpice
Make it your way
Grandma's waySlow fried onions, coconut oil and two pressings of coconut milk.
The original373kcal
16 gprotein
5 gfibre
35minutes
Mutta curry as Kerala homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Boil the eggs for 10 minutes, cool in cold water, peel and make 2 or 3 shallow slits on each.
- 2Heat the coconut oil, splutter the fennel and fry the onions with a pinch of salt on medium until soft and golden. Add the ginger, garlic, green chillies and curry leaves for a minute.
- 3Lower the heat, add the turmeric, chilli, coriander, pepper and garam masala for 30 seconds, then the tomato. Cook until mushy.
- 4Pour in the thin coconut milk, simmer for 5 minutes, then slide in the eggs.
- 5Lower the heat, stir in the thick coconut milk and heat until steaming. Do not boil. Finish with curry leaves and rest for 5 minutes.
Serve it like this
Halve a couple of eggs to show the yolks, spoon gravy over and serve with appam or idiyappam.
