Somewhere on the Kerala coast, an aunt is stirring egg curry in a clay pot, and the smell of coconut and curry leaves is drifting through the afternoon. This is that curry — slow, fragrant, and made to be shared with the people you love most.
Ingredients
- 4 hard-boiled Nila Eggs
- 1 onion (thinly sliced)
- 2 tomatoes (chopped)
- 1 tsp ginger-garlic paste
- 1 sprig curry leaves
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp fennel seeds
- 1 cup thin coconut milk
- ½ cup thick coconut milk
- 2 tbsp coconut oil
- Salt to taste
Instructions
- Heat coconut oil in a pan.
- Add fennel seeds and curry leaves.
- Add sliced onions. Sauté until golden.Stir in ginger-garlic paste. Cook for a minute.
- Add tomatoes, chilli powder, turmeric, coriander powder, and salt. Cook until the oil separates.
- Pour in thin coconut milk. Simmer for 5 minutes.
- Slit the boiled Nila Eggs lengthwise (halfway through). Add to the curry.
- Add thick coconut milk. Simmer on low for 2 minutes — do not let it boil.
- Serve hot with appam, idiyappam, or steamed rice.