How to Cook Egg Curry Kerala Style
Serves: 2
Preparation time: 5 mins
Cooking time: 15 mins
Ingredients needed to make Egg Curry Kerala Style:
- 4 eggs
- 1 medium onion, peeled and finely chopped
- 2 tbsp fresh cilantro leaves, chopped
- 1 cup tomato puree
- 1 tbsp ginger-garlic paste
- 2 green bird chilies, split longitudinally
- 10 curry leaves
- 2 tsp cumin seeds, toasted and ground
- 2 tsp fennel seeds, toasted and ground
- 1 tsp ground coriander
- 1 tso ground turmeric
- 1 tsp red chili powder
- ¼ cup water
- 1 ½ tbsp vegetable oil
- Sea salt to taste
Cooking instructions for Egg Curry Kerala Style:
- Spoon oil into a medium saucepan and heat it over moderately high flame until it shimmers.
- Throw in the onions and sauté for about 4 minutes, stirring often, until they soften but don’t change the colour yet.
- Stir in the ginger-garlic paste and continue to sauté for another minute, stirring often, until the mixture gives out a pleasant aroma.
- Pour in the tomato puree and give it a nice stir until the mixture is well coated.
- Cook for 1 more minute, while stirring constantly and toss the curry leaves into it.
- Sprinkle the ground spices, one by one, over the mixture and stir them all together until well combined.
- Increase he heat to high and cook for about 5 minutes, stirring relentlessly, until the curry turns fragrant and the oil oozes out from it.
- Continue to cook likewise until the sauce dries up slightly and stir in a dash of salt to season.
- Stir in water, along with a tbsp of chopped cilantro until mixed properly and cook the curry further at moderate heat for a minute.
- Set ¼ cup of the gravy aside and crack the eggs into the pan.
- Drizzle the reserved gravy over the eggs and place a lid on top.
- Cook the eggs until they are set and pour it carefully into a serving bowl so that the yolk of the cooked eggs doesn’t break down.
- Serve hot alongside steamed white rice.
Image credit: Wikimedia Commons
