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Main Course

Kerala Simple Egg Curry

A deeply satisfying kerala simple egg curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

8 nos Hard boiled eggs Shell the eggs and make little slits around it with a butter knife
2 nos Onions medium
Tomato puree from 4 tomatoes
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tsp Fennel seeds (Perinjeerakam)
1/2" stick Cinnamon (Karugapatta)
5 nos Cloves (Grambu)
3 - Cardamom (Elakka)
1/2 tsp Turmeric powder
1 tsp Red chilly powder
Salt, to taste
1 small *Heavy whipping cream
2 - Oil
Coriander leaves
*It`s not whipped cream, you will find this in the dairy section along with milk

Preparation

Step 1
Grind the fennel seeds, cinnamon, cloves and cardamom to a powder.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Add ginger and garlic paste and fry for about 2 minutes.
Step 4
Add onions and fry, till golden.
Step 5
Add the tomato puree and fry, till the excess water evaporates.
Step 6
Add the turmeric powder, chilly powder, salt and ground spice mixture and Stir everything together thoroughly and fry for about 2 minutes.
Step 7
Add the eggs to this and coat them well with the masala.
Step 8
Cover the vessel for a minute.
Step 9
Add 1 cup water to it and let it boil.
Step 10
Check for salt and add more, if required.
Step 11
Add the heavy whipping cream to this and stir it.
Step 12
Heat it well, but do not let it boil after adding the whipping cream.
Step 13
Garnish with coriander leaves.
Step 14
Goes well with rotis or steamed rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Kerala Simple Egg Curry

A deeply satisfying kerala simple egg curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

8 nos Hard boiled eggs Shell the eggs and make little slits around it with a butter knife
2 nos Onions medium
Tomato puree from 4 tomatoes
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tsp Fennel seeds (Perinjeerakam)
1/2" stick Cinnamon (Karugapatta)
5 nos Cloves (Grambu)
3 - Cardamom (Elakka)
1/2 tsp Turmeric powder
1 tsp Red chilly powder
Salt, to taste
1 small *Heavy whipping cream
2 - Oil
Coriander leaves
*It`s not whipped cream, you will find this in the dairy section along with milk

Preparation

Step 1
Grind the fennel seeds, cinnamon, cloves and cardamom to a powder.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Add ginger and garlic paste and fry for about 2 minutes.
Step 4
Add onions and fry, till golden.
Step 5
Add the tomato puree and fry, till the excess water evaporates.
Step 6
Add the turmeric powder, chilly powder, salt and ground spice mixture and Stir everything together thoroughly and fry for about 2 minutes.
Step 7
Add the eggs to this and coat them well with the masala.
Step 8
Cover the vessel for a minute.
Step 9
Add 1 cup water to it and let it boil.
Step 10
Check for salt and add more, if required.
Step 11
Add the heavy whipping cream to this and stir it.
Step 12
Heat it well, but do not let it boil after adding the whipping cream.
Step 13
Garnish with coriander leaves.
Step 14
Goes well with rotis or steamed rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.