By Suprita Mitter
June 11, 2024
The easy-to-make Kerala-style egg curry is rich, creamy, and spicy.
6 boiled eggs 2 tablespoons coconut oil (or any vegetable oil) 1 onion 2 tomatoes 3-4 green chillies 1 tablespoon ginger-garlic paste 1 teaspoon of mustard seeds
1 teaspoon of cumin seeds Curry leaves 1/2 teaspoon turmeric powder 1 tsp. red chilli powder 1 tablespoon of coriander powder 1/2 teaspoon garam masala powder 1/2 teaspoon black pepper powder 1 cup of coconut milk
Boil the eggs, peel them, and make small slits. In a pan, add mustard seeds, cumin seeds and curry leaves and sauté.
Add chopped onions and green chillies. Add the ginger-garlic paste and sauté. Add the chopped tomatoes.
Once they are soft, add turmeric powder, red chilli powder, coriander powder, black pepper powder, and salt. Cook for a couple of minutes.
Pour in the coconut milk and water and bring the curry to a simmer. Add the boiled eggs to the curry and let them simmer for about 10–15 minutes.
Add garam masala powder and cook for another 2–3 minutes. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, appam, or Kerala parotta.