A flexible food that is delicious on its own but really shines when mixed with other flavours is the humble egg. The rich yolk infuses every dish it comes into contact with its silky, buttery essence, while the egg white delivers a distinctive texture and mild flavour that acts as a basis for various cuisines. P air eggs with a fragrant and tangy South Indian curry to amp up your next meal because they're a best choice for spiciness.
The sharp flavours of curry and strong spices, which are the region's distinctive qualities, are present in this fiery egg curry dish from Kerala, a coastal Indian state. To make a softer dish that is often eaten with wheat-based bread like naan and roti, North Indian cuisine customarily combines spices with dairy items like ghee, yoghurt, and paneer cheese. The cuisine of Kerala frequently consists of more tropical meals that are frequently prepared with coconut milk and eaten with rice and lentils. As you get further south, the spices become a little bit more potent, and individuals who aren't afraid of stronger flavours are becoming more and more enamoured with Keralan cuisine.
Eggs tend to fall into a grey area, despite the fact that many Indian recipes are vegetarian, and some diners may violate their dietary requirements in order to enjoy a delectable egg dish. Many people are willing to accommodate the obvious tastes and textures of an egg curry prepared in the Keralan style. With the removal of the coconut milk and the addition of cumin, turmeric, and a garlic-ginger paste, a spicier curry amps up the flavour. Before being finished in the curry, a hard-boiled egg receives extra texture with a brief pan-fry that produces a delicious golden crust. Poach your egg in the curry for richness from the runny yolk if you're missing the smoothness of the coconut milk. Add rice or lentils to the dish for more flavour and texture nuances. Upgrade your eggs with a Kerala curry for lunch, supper, or breakfast that won't let you down.
Ingredients:
4 boiled eggs
1 chopped onion
1 tbsp ginger garlic paste
2 tomatoes
½ tsp red chilli powder
½ tsp pepper
½ tsp turmeric powder
½ tsp garam masala
Salt as per taste
Method:
Heat a pan with some oil in it. Add the mustard seeds, onions, and ginger-garlic paste at this point. Continue cooking until the onions are tender. Cook it while adding tomato puree now. Next, add masalas such as salt, pepper, turmeric powder, garam spice, and red chilli powder. They should be well combined. Slit some boiled eggs down the middle and put them to the pan. Allow the flavours to meld together. Stir in a little coconut milk and bring to a boil. Your curry is ready to be served.