Kerala style Egg curry

Egg curry is a dish that has a lot of local variations. Even so, I share here a delicious, tasty, and simple recipe that my mom used. It is equally great for breakfast, lunch and dinner. My children love this egg curry too.

Always remember to select a good brand of free-range eggs.

To boil eggs, place the eggs in a saucepan and immerse in water (at least 1 inch above the eggs). Bring to boil. Once it boils, turn the flame to medium, cover and heat for ten minutes. Remove from the stove and submerge in cold water for two minutes. Once cooled, shell the eggs.

Ingredients

Cooking time: 30-35 mins
Egg, 5 nos.
Oil, 3 tbs
Mustard seeds, 1 tsp
Onion (finely chopped), 2 nos. or 200 g
Curry leaves, a few
Ginger (finely chopped), 1 tsp
Garlic (finely chopped), 1 tsp
Green chilis (slit), 2 nos.
Tomato (finely chopped), 2 nos. or 150 g
Hot water, 1 ½ cups
Fresh coconut milk (or powder), ¼ cup
Salt, to taste


Spices
Turmeric powder, ¼ tsp
Kashmiri Chilli powder. 2 tsp
Coriander powder, 2 ½ tsp
Pepper powder, ¼ tsp (Optional)
Cumin powder, ½ tsp
Garam masala, ½ tsp
Fennel powder, ½ tsp
Note: Adjust spice levels as per your preference. I always use homemade spices that are slightly stronger in flavour. 

Preparation:

• Heat oil in an iron pan or saucepan and add mustard seeds.
• Once it pops, add onion and curry leaves; and sauté, sprinkle with a little salt until it turns brown over a medium flame.
• Add ginger, garlic and chilis; sauté for one minute or until the raw smell goes.
• Add tomatoes and sauté for one minute, then turn the flame to very low and add spices.
• Sauté the tomato on a medium flame until the tomatoes are well done and the oil separates.
• Add water and required salt. Sauté and cook until the gravy thickens. Add coconut milk and egg, stir gently. Lightly heat and remove from flame.
• Keep covered for ten minutes. 

Enjoy with rice, chapatti or paratha. Thank you 😊

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