Here is a blog post on egg curry Kerala style recipe. Kerala is a place in south India. There are plenty of types of egg curry but this one is just super yummy. This due to mixture spices that makes it taste so good which reminds me a lot of my Malaysian homeland. This recipe is great to serve with rice, putu mayam / string hoppers (a rice based steamed pancake) or idilli (a coconut and rice based steamed pancake). To cook rice using a rice cooker here is how a link to blog post and to make putu mayam/ string hoppers from scratch here is the link.
This recipe requires the slow cook time on medium heat.
Recipe for egg curry
4 hard-boiled eggs
3 tablespoon cooking oil
1 teaspoon fennel seeds
5-10 curry leaves dried or fresh
100 grams finely chopped onion
1 teaspoon grated garlic
1 teaspoon grated ginger
200 grms freshly diced tomatoes
1 teaspoon coriander powder
1 teaspoon mace powder
[ teaspoon garam masala
1 teaspoon red chilli powder
Half teaspoon of turmeric powder
1 medium green chilli finely chopped
5 tablespoon of coconut milk
1 handful of coriander leaves (optional)
Method on how to cook the curry
In a frying pan or curry pan heat, the oil then toss the fennel seeds and curry leaves for one minute on medium heat. Add the chopped onion fry till it is softened. This will take about 5-10 minutes on medium to low heat. Then add the grated garlic and ginger stir for another 1 minute till it is starting to fragrant.
Add the chopped tomatoes till starts to soften and the curry mixture starts to become pasty. Add the rest of the chillies and dried spices. Fry till fragrant for 2 minutes then add the coconut milk. Add about 50-100mls to soften the mixture. At the same time add the hard-boiled eggs. Cook till it’s well mixed and the eggs are well coated with curry mixture. Once cooked add some chopped coriander leaves.