Malabar-Style Egg Curry Recipe Serves: 2
Ingredients: 3 eggs, boiled, shelled and cut into halves 2 large onions, sliced 1 cup thick coconut milk (onnaam paal) 1 cup thin coconut milk (rendaam paal or ½ cup store-bought coconut milk + ½ cup water) 1 teaspoon ginger garlic paste 1 teaspoon red chilli powder 1 tablespoon coriander powder A pinch of turmeric 1 teaspoon garam masala (or pound/grind together 2 cloves, 1 small piece cinnamon and 1 cardamom) Salt to taste To temper: 2 teaspoon coconut oil (or any oil) ¼ teaspoon mustard seeds ¼ teaspoon jeera / jeerakam A few curry leaves
How to Make Malabar Egg Curry
Boil eggs, shell them, cut into halves and set aside.
Heat oil in a pan and add the ingredients to temper. When the mustard seeds pop, add the sliced onions and fry until they turn golden brown.
Then add the chilli powder, coriander powder, garam masala (or masala mix) and turmeric and fry for 30 seconds. Add the ginger garlic paste and fry for another minute or so.
Add the thin coconut milk and reduce flame to flow. Bring to boil and let it cook for about 2-3 mins, stirring occasionally.
Keeping fire on low, add the thick coconut milk and the eggs. Add salt, bring to just one boil and remove from fire. If you boil too much, the coconut milk will curdle so be careful.
Enjoy warm with rotis, rice, Kerala appam or puttu .
Malabar-Style Egg Curry Recipe Serves: 2
Ingredients: 3 eggs, boiled, shelled and cut into halves 2 large onions, sliced 1 cup thick coconut milk (onnaam paal) 1 cup thin coconut milk (rendaam paal or ½ cup store-bought coconut milk + ½ cup water) 1 teaspoon ginger garlic paste 1 teaspoon red chilli powder 1 tablespoon coriander powder A pinch of turmeric 1 teaspoon garam masala (or pound/grind together 2 cloves, 1 small piece cinnamon and 1 cardamom) Salt to taste To temper: 2 teaspoon coconut oil (or any oil) ¼ teaspoon mustard seeds ¼ teaspoon jeera / jeerakam A few curry leaves
How to Make Malabar Egg Curry
Boil eggs, shell them, cut into halves and set aside.
Heat oil in a pan and add the ingredients to temper. When the mustard seeds pop, add the sliced onions and fry until they turn golden brown.
Then add the chilli powder, coriander powder, garam masala (or masala mix) and turmeric and fry for 30 seconds. Add the ginger garlic paste and fry for another minute or so.
Add the thin coconut milk and reduce flame to flow. Bring to boil and let it cook for about 2-3 mins, stirring occasionally.
Keeping fire on low, add the thick coconut milk and the eggs. Add salt, bring to just one boil and remove from fire. If you boil too much, the coconut milk will curdle so be careful.
Enjoy warm with rotis, rice, Kerala appam or puttu .
