Kerala style Egg curry in coconut milk
Boiled Eggs – 6 to 8
Coconut oil- 3 tablespoons
Onion – 2 large, minced
Tomatoes – 3 large, finely chopped
Green chillies – 2, minced
Mustard seeds – 1 teaspoon
Cinnamon- I inch stick
Pepper corns – 6
Ginger and garlic paste- 1 teaspoon
Turmeric powder- 1/2 teaspoon
Coriander powder- 1 teaspoon
Red chilli powder- 1/2 teaspoon
Tamarind – small ball dissolved in water
Coconut milk – one cup or dissolve 25 grams of coconut milk powder in half cup water
Curry leaves – three sprigs
Salt to taste
Mise en place ( preparation)
Cut vegetables as indicated above and boil eggs in water for ten minutes. Place them in the water with a spoon so as to not crack the egg or burn your hand. Add a tablespoon of white vinegar to the water. After ten minutes drain and allow it to cool in cold water. When cold, de-shell the eggs. Some people like to have their eggs a bit runny, in which case boil the eggs for seven and a half minutes.
In a pot heat the coconut oil and add the mustard seeds. Allow the mustard to crackle and add the cinnamon, cardamom and pepper corns and allow them to release their oils. Now add the green chillies followed by the onions. Allow the onions to get translucent before you add the tomatoes and allow this to cook for about four minutes or till rendered.
Now add the ginger garlic paste and the dry powdered masalas. Stir this mixture well on low fire. At this stage add about a quarter cup water with some tamarind juice( not all) and add salt to taste. Allow this to cook. Careful with the tamarind juice as you don’t want the dish to be too sour.
Drop the heat and now add the coconut milk. Being this to a simmer and cook for another two minutes. Never boil your coconut milk curries or they might split. An easier method to endure it does not split is to dissolve half a teaspoon of refined flour in the coconut milk before adding it to the mixture. Add the curry leaves and the boiled eggs. You could cut the eggs in half especially if they are a bit uncooked in the centre.
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