Description
A delicious Kerala-style egg curry made with coconut oil and spices, perfect for serving with rice.
Ingredients
Scale
- 5 tablespoons coconut oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon fennel seeds (saunf)
- 2 cups thinly sliced onions
- 1 teaspoon salt (divided)
- 1 cup finely chopped tomatoes
- 1 teaspoon finely chopped ginger
- 2 teaspoons finely chopped garlic
- 20–25 whole curry leaves
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 3 teaspoons Kashmiri red chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala powder
- 6 hard boiled eggs
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, and fennel seeds and let them crackle for 3-4 seconds.
- Add onions and ½ teaspoon salt to the pan and cook until the onions turn slightly brown in color (4-5 minutes), stirring frequently.
- Add tomatoes, ginger, garlic, and curry leaves, and cook for 3-4 minutes until the tomatoes are mushy. Stir frequently.
- Now add coriander powder, turmeric powder, chilli powder, pepper powder, and garam masala powder, and cook for 20-30 seconds, stirring continuously.
- Add 1 cup of water and the remaining ½ teaspoon salt and mix well.
- Reduce the heat to medium-low.
- Cover the pan with a lid and cook for 3-4 minutes.
- Add hard-boiled eggs to the pan and coat them well with the masala and cook for 3-4 minutes.
- If the curry is thick for your liking, then add some more water and bring it to a boil.
- Check for salt and add more if needed.
- Garnish with cilantro and serve hot.
- To make Kerala-style egg curry with coconut milk, replace water with thin coconut milk and once the curry is ready, add ½ cup of thick coconut milk and heat it through. Serve hot.
Notes
- You can also add ¼ tsp fenugreek seeds at the initial stage of cooking.
- For a creamier curry, use coconut milk instead of water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg