Coconut Milk Egg Curry
A traditional Kerala curry where egg simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.
Ingredientsfor 3 servings
- 4 nos Egg hard boiled
- 2 nos Onion — chopped
- 11/2 cup Coconut milk
- 3 nos Green chillies
- 2 nos Tomato — chopped
- 1 tsp Garam masala
- Ginger garlic paste - 1 tbsp
- 1 tbsp Coriander powder
- 2 tsp Chilly powder
- 2 tsp Egg masala
- 2 tsp Turmeric powder
- Salt, to taste
- Curry leaves, a few
Preparation
Step 1
For preparing coconut milk egg curry, Heat the oil in a pan, add onion and tomato. Fry for 10 minutes.
Step 2
Grind it in mixer.
Step 3
Heat the oil in pan again. Add garam masala, green chillies and the ground onion. When slightly brown, add ginger-garlic paste.
Step 4
Add egg masala, curry leaves, coriander powder, chilly powder and turmeric. Add salt.
Step 5
When oil comes out, add little water and later add coconut milk.
Step 6
When it thickens, take it off the heat. Add the eggs into it.
Step 7
Coconut milk egg curry is ready.
Tip
Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.
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