Malabar Egg Curry
Malabar Egg Curry is a rich and aromatic South Indian dish from Kerala, featuring boiled eggs simmered in a spiced coconut milk-based gravy infused with curry leaves and mustard seeds. This curry blends vibrant spices with creamy coconut, delivering a comforting, flavorful experience.
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Ingredients
- 6 pieceshard boiled eggs
- 3 tablespoonscoconut oil
- 1 teaspoonmustard seeds
- 10 leavescurry leaves
- 1 largeonion
finely sliced
- 2 piecesgreen chilies
slit
- 1 tablespoonginger-garlic paste
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
- 2 teaspoonscoriander powder
- 1 teaspoonfennel powder
- 0 ½ teaspoonblack pepper powder
- 1 mediumtomato
finely chopped
- 1 cupcoconut milk
- 1 cupwater
- 1 ½ teaspoonssalt
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
Instructions
Bring a pot of water to a boil. Gently add 6 eggs and boil for 10 minutes. Remove, cool in cold water, peel, and set aside.
Heat 3 tablespoons of coconut oil in a deep pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter.
Add 10 curry leaves and 1 finely sliced large onion. Sauté until onions turn golden brown, about 7-8 minutes.
Add 2 slit green chilies and 1 tablespoon ginger-garlic paste. Fry for 2 minutes until raw aroma disappears.
Stir in 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 2 teaspoons coriander powder, 1 teaspoon fennel powder, and 0.5 teaspoon black pepper powder. Roast the spices for 1-2 minutes, stirring frequently.
Add 1 finely chopped medium tomato. Cook until tomatoes soften and oil starts to separate from the masala, around 5-6 minutes.
Pour in 1 cup water and bring the gravy to a gentle boil.
Reduce heat to low and add the peeled boiled eggs. Let them simmer in the gravy for 8-10 minutes to absorb flavors.
Slowly stir in 1 cup coconut milk. Heat through on low heat without boiling to prevent curdling, about 4-5 minutes.
Add salt to taste (about 1.5 teaspoons). Give it a final stir and turn off the heat.
Garnish with 2 tablespoons chopped fresh coriander leaves before serving.
