Kerala Style Egg Curry with Coconut Milk
Kerala-style egg curry with coconut milk is a spicy gravy made with onions seasoned with spices and is best served with appam, etc.
Servings: 2 people
Calories: 527.58kcal
Ingredients
- 3 tablespoon coconut oil
- ¼ teaspoon fennel seeds
- 1 inch ginger grated or crushed
- 4 to 5 garlic cloves crushed and chopped
- 2 to 5 green chillies chopped finely
- 3 large red onions 370 to 400gms, sliced thinly
- 2 sprig curry leaves
- 2 teaspoon red chilli powder
- 1 teaspoon Kashmiri red chilli powder
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- 1 large tomato ~150gms, halved and quartered
- ¾ cup water
- 3 tablespoon coconut milk powder mixed with ½ cup warm water
- salt to taste
- ½ teaspoon Malabar garam masala
- 4 hard-boiled eggs
Instructions
- Heat coconut oil in a wide-mouthed saucepan on medium heat.3 tablespoon coconut oil
- Add the fennel seeds and let them splutter for a few seconds.¼ teaspoon fennel seeds
- Add the crushed ginger and garlic and sauté until the garlic starts to brown.1 inch ginger, 4 to 5 garlic cloves
- Add the thinly sliced onions, green chillies, and curry leaves along with a dash of salt.2 to 5 green chillies, 3 large red onions, 2 sprig curry leaves
- Sauté this mixture for about 20 mins on low to medium flame.
- Add the spice powders turmeric powder, red chilli powders, coriander powder, and pepper and saute for a few minutes until aromatic.2 teaspoon red chilli powder, 1 teaspoon Kashmiri red chilli powder, 1 tablespoon coriander powder, ¼ teaspoon turmeric powder, ½ teaspoon black pepper powder
- Add the chopped tomato and saute it until cooked down and mushy.1 large tomato
- Add water, cover the pot and cook for 8 to 10 minutes on low to medium flame.¾ cup water
- Meanwhile, prepare the coconut milk by mixing coconut powder with warm water. You may use ½ cup of canned coconut milk or freshly extracted coconut milk.3 tablespoon coconut milk powder
- Stir in the prepared coconut milk and salt to taste.salt to taste
- Make four gushes on the boiled eggs or choose to halve them. Place the sliced eggs cut side up and sprinkle the garam masala.4 hard-boiled eggs, ½ teaspoon Malabar garam masala
- Now holding the pot, lift it and give it a swirl so that the eggs get coated with gravy.
- Bring to a boil and then reduce the flame and cook for 2 more minutes. Switch off and garnish with some coriander leaves. Serve hot with ari dosha, appam, etc.
Nutrition
Calories: 527.58kcal | Carbohydrates: 26.53g | Protein: 17.67g | Fat: 39.65g
