This easy to make dish is a variation of my kerala chicken curry. I’ve simply replaced chicken with eggs here. This makes a great accompaniment for rotis or appams.
Ingredients
6 boiled eggs each cut into half
1 medium sized onion, finely sliced
2 -3 shallots finely sliced
1/4 tsp kerala garam masala
1/2 tsp coriander powder
1 tsp chili powder (base it on tolerable spice level)
2 tbsp coconut Oil
1/2 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1/4 tsp roasted cumin powder
1/4 cup canned coconut milk ( use 1 cup thick coconut milk if you are making fresh from scratch)
salt to taste
one sprig Curry Leaves
1/2 tsp black mustard seeds
1/4 tsp whole black pepper corns
Directions
Heat 1 tbsp of coconut oil in cooking pan, splutter 1/4 tsp mustard seeds, add cumin, pepper corns and onions and sauté till the onions are nicely caramelized. The onions have to attain a deep brown color.
Add ginger-garlic to the pan and continue sautéing until the oil separates.
Add turmeric, chili, coriander, garam masala powders and salt and mix well for 4 – 5 minutes.
Add 1/2 cup of water reduce heat and let it simmer covered for 10 – 15 mins, stirring occasionally.
Add coconut milk, mix it thoroughly and let it remain on very low flame for a couple of minutes.
Finally, shallow fry shallots with 1 tbsp of coconut oil remaining mustard seeds and curry leaves and season the curry.
Serve with Appams or Indian breads.
Tags: Coconut Milk, Eggs
This entry was posted
on Saturday, April 24th, 2010 at 12:51 am
and is filed under Indian, Kerala Cuisine, Main Course, Poultry, South Indian.
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