South Indian Egg curry
Egg curry is usually boiled eggs simmered in an authentic Indian gravy. The preparation detailed today is famous in the south Indian state of Kerala and is often served with layered bread called ‘parotta’. The famous combination is called ‘parotta and mutta curry’.
Servings: 6
Ingredients
- 6 Eggs Hard boiled and peeled
- 1 tbsp Rice flour
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 Onion sliced
- 2 Green chillies chopped
- 1 tbsp Ginger grated
- 2 springs Curry leaves
- 1 tbsp Cilantro chopped
- 2 cups Coconut milk
- 1 cup Tomato chopped
- 1 tsp Coriander powder
- 1 tsp Red Chilly powder
Instructions
- Start a flat bottomed broad pan on the stove
- Add oil, cumin seeds and fennel seeds
- Add the sliced onions and stir for 1-2 mins
- Add the chillies, curry leaves, ginger and cilantro and mix well
- Next add the tomatoes and 1 cup of the coconut milk, the 2 powders and salt to taste
- Let the gravy simmer on very low flame
- Meanwhile heat up a cast iron pan with some oil
- Drizzle the rice flour, some chilly powder and salt on the cut side of the eggs and coat
- Fry the eggs, cut side down on the cast iron pan until nicely browned
- Remove the eggs and carefully add them to the simmering gravy
- Add the 2nd cup of coconut milk and bring to a boil under very low heat
- Garnish with chopped cilantro
- Serve with hot layer parotto or simple white rice !