Egg curry is quite popular in some homes and easy to make. This recipe uses coconut milk and lemon juice that gives it a tangy flavor.
Its an easy recipe so you can make it in a jiffy!
Thank you Karl for the lovely picture 🙂
4 boiled eggs quartered
1 onion chopped fine
3 flakes of garlic
1″ piece ginger
2 tomatoes chopped
1 tablespoon Nitu Didi London Fine Curry Powder OR any good brand curry powder
1/2 teaspoon cumin seeds
4 curry leaves
salt to taste
a pinch of red hot chilli powder (optional)
2 tablespoons of fresh chopped coriander leaves
1 cup of coconut milk
2 tablespoons of lemon juice
2 tablespoons of oil
Boil the eggs and quarter. Heat the oil in a pan and add the cumin seeds and let them splutter for about ten seconds and then add the chopped garlic and let it cook for about 15 seconds or till it starts changing color slightly, please take care not to burn or else the curry will get bitter. Add the chopped ginger and sautee for a few seconds and then add the chopped onion and sautee till softened. Add the curry powder , salt,chilli powder and tomatoes. Cook til tomatoes are nice and soft and add the curry leaves. Add the coconut milk and bring to a boil. Add the cooked eggs and boil for three minutes till the eggs get infused with the sauce. Add the chopped coriander leaves and lemon juice. Taste for seasoning and correct.
Serve hot with boiled white rice and naan bread. I prefer white rice.
NITU DIDI TIP: This is a basic recipe and can be made with chicken, meat of your choice, vegetables, tofu et.
What to do with left over coconut milk? The uses are many : use  it in custards, cookies, cakes or freeze it. You can make extra of this curry sauce by doubling the ingredients and freezing it. And if not…just give some away to your happy and grateful neighbour !!!
Coconut milk is rich in a wide range of minerals and vitamins. It contains iron, selenium, sodium, calcium, magnesium, phosphorus and potassium, and also the following important vitamins: C, E, B1, B3, B5 and B6. Coconut milk is also a good source of protein.

Boost immune system : Half the medium-chain fatty acids in coconut milk are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal thus strengthening the immune system.

CURRY POWDER: For my review of CURRY POWDER please click HERE

This entry was posted in Crack an egg???, Fusion, Gluten Free, Indian Restaurant Dishes, Low Cost, Spices. Bookmark the permalink.

5 Responses to KERALA EGG CURRY

  1. Ese plato parece de chef importante. Y tiene que estar rico, rico.

  2. madre mía Nitu, hoy que intento ponerme a dieta, qué ricos deben estar

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