Kerala Egg Curry

This Easter, I broke tradition and made this Kerala style nadan egg curry instead of my usual chicken stew. As with many Kerala specialties, this subtly spiced curry uses coconut oil and has the creamy deliciousness of coconut milk which makes it a perfect accompaniment to appam, idiyappam and other Kerala bread. I added some diced potatoes as well to give the curry extra body. Skip the eggs and use some unflavored oil like sunflower oil, and you have a vegetarian version that would go well with rotis and bread.

  • Servings: 8-serving
  • Time: 30 mins
  • Difficulty: medium

This Easter, I broke tradition and made this Kerala style nadan egg curry instead of my usual chicken stew. As with many Kerala specialties, this subtly spiced curry uses coconut oil and has the creamy deliciousness of coconut milk which makes it a perfect accompaniment to appam, idiyappam and other

Summary

  • Cuisine: kerala
  • Course: side dish
  • Cooking Time: 30 mins

Ingredients

4 Hard boiled eggs ,
2 cups Diced potato ,
1 cup coconut milk (thick),
2 cups coconut milk (thin),
1/4 cup Onion slices ,
2 tsps Garlic slices ,
2 tsps Ginger slices ,
3 Green chilies slit lengthwise ,
sprigs 2 Curry leaves ,
1/4 cup Coconut oil ,
1 tsp Sugar ,
1/2 tsp Vinegar ,
to taste Salt ,
Spices
1 tsp Red chili powder ,
1/2 tsp Turmeric powder ,
3 tsps Coriander powder ,
1/2 tsp Pepper powder ,
pinch Cumin seeds , a
3 Cloves ,
1 cm Cinnamon ,
pods , 3 Cardamom
1/2 tsp Fennel seeds ,

Steps

  1. Grind all the spices together to a smooth powder.
  2. Heat oil in a large pan and saute onion slices till translucent. Toss in ginger, garlic green chilies and half the curry leaves and saute till fragrant. Add potato and stir around for a few minutes. Lower heat and fry the spice mix till oil separates.
  3. Mix in thin coconut milk, add salt, cover and let the curry cook over low flame till the gravy is reduced.
  4. Mix in thick coconut milk, remaining curry leaves and sugar.  Warm through and take off heat. Let the curry cool for a five minutes and add vinegar.
  5. Add halved eggs and serve.

I served the egg curry with karikku appam. Stay tuned for the recipe.

Enjoy!

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