Kerala Egg Curry
Ingredients
- 4 Egg
- 4 Onions (Sliced)
- 1/2 inch Ginger crushed
- 4-5 Garlic (crushed)
- 1/4 teaspoon Turmeric Powder
- 2 teaspoon Chilly powder
- 1/2 cup Tick Coconut milk
- Oil and salt as required
- 1 Tomato (sliced)
- 1 teaspoon Garam masala
- 1 spring Curry leaves
Instructions
- 1 In a pan, heat oil and add chopped ginger and garlic. Sauté for a few minutes until the raw smell goes away.
- 2
Add sliced onions, curry leaves, and a pinch of salt. Sauté well until the onions turn translucent.- 3
Add chopped tomatoes and cook until soft.- 4
Now add the masala powders — turmeric powder, chilli powder, and garam masala. Mix everything well.- 5
Once the masala is well combined, add enough water to make a gravy.- 6
Gently add the eggs (either whole or halved boiled eggs) and let the curry boil for a few minutes so the flavors blend.- 7
Finally, add coconut milk and cook for a few more minutes. Do not let it boil after adding coconut milk — turn off the flame just before it starts boiling.- 8
Best served with Idiyappam or Appam. - 2
