A traditional dish served in almost every home in Kerala. More Egg Recipes
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Yield: 5 Kerala Egg Curry Print South Indian style egg curry. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Ingredients 5 hard boiled eggs 3 large onions, sliced 2 green chilies, sliced 2 tbsp ginger garlic paste 1 large tomato finely chopped, or ¼ can diced tomatoes 2 cardomom pods 3 cloves ¼ tsp fennel seeds 1” cinnamon stick 1 small bay leaf ½ tsp mustard seeds ½ tsp ground turmeric 4 tsp ground coriander ½ tsp chili powder 1 tsp garam masala 4 tbsp coconut cream or coconut milk 1 sprig of curry leaves Water 3-4 tbsp oil Salt to taste Instructions Remove the shells of the eggs and keep aside.Heat oil in a deep pan, and splutter mustard seeds. Throw in cardamom seeds, cloves, fennel seeds, bay leaf, and cinnamon stick. Fry for a while. Add onion and green chillies and sauté until the onion becomes soft and light brown in colour.Add ground turmeric, coriander, chilli powder, and garam masala. Fry them for a few seconds. Now it’s time to sauté chopped tomato. When the tomato becomes mushy, add coconut cream and enough water to make thick gravy. You can also add salt at this stage. Cover with lid, and allow the egg gravy to come to boil. Then turn down the heat and let it simmer for a few minutes. Make vertical slits on the eggs, and add them to the gravy one by one. Throw in curry leaves. Now cover the egg curry with a lid, and allow it to simmer again for one to two minutes.Serve hot. Nutrition Information Yield 5 Serving Size 1 Amount Per Serving Calories 505Total Fat 54gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 36gCholesterol 187mgSodium 223mgCarbohydrates 25gFiber 4gSugar 14gProtein 10g © Nish Kitchen Cuisine: Kerala, Indian / Category: Egg Like this Kerala egg curry recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube.
