Monday, May 12, 2014

Kerala Egg Curry









Ingredients

1.           Eggs – 15
2.           Onions – 2 big, sliced
3.           Green chillies – 3, chopped
4.           Ginger- 1, 2 inch piece, minced
5.           Garlic – 10 cloves, minced
6.           Curry leaves – 2 sprigs, around 20 leaves
7.           Tomato – 3 medium, chopped
8.           Coconut milk – 1 can
9.           Coriander powder – 5 tspn
10.        Turmeric powder –1 tspn
11.        Red chilli powder – 1 tspn
12.        Garam masala – 1 tspn
13.        Chicken masala – 3 tspn
14.        Whole spices – 5 cardamom, 1 whole anise seed, 5 cloves, 2 inch cinnamon stick
15.        Cilantro – 1 bunch, washed and chopped
16.        Oil – 4 tbspn

Method

1.           Wash and boil/cook the eggs. Turn off the heat, drain and replace the hot water with cold water and keep aside. After the eggs have cooled down, peel the shells. Keep aside.
2.           Heat oil in a deep vessel, add the whole spices. After about 1 min on medium flame, add the chopped ginger, garlic, and green chillies.
3.           Once the raw garlic smell has gone (around 5 mins on medium flame), add the chopped onion.
4.           When the onion pieces appear translucent and light brown, add the masala powders from steps 9 to 13 in ingredients list.
5.           After the raw masala smell has gone (around 3-5 minutes on medium flame), add the tomato pieces, and chopped cilantro.
6.           After the tomato pieces appear mushed up (i.e. the tomato juices have evaporated) after about 5 mins, add the coconut milk.
7.           Let this curry cook for additional 5-10 mins till you reach the consistency you want. Add the boiled eggs to the curry (with a knife if you want you can make 2-3 random serrations just limiting to egg’s white surface prior to adding to the curry).
8.           Mix the eggs well into the curry. Turn off the heat once the curry starts boiling again.
9.           Enjoy with rice, chapathis or parathas!







    
   





   







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