Recipe: Delicious Easy egg curry in coconut gravy - Kerala style

Easy egg curry in coconut gravy - Kerala style. Browse our great range of cookware. Enjoy a free UK delivery on eligible orders! Easy egg curry in coconut gravy - Kerala style Before you jump to Easy egg curry in coconut gravy - Kerala style recipe, you may want to read this short interesting healthy tips about Apples Can Have Huge Benefits For Your Health.

Add the prepared boiled eggs into the gravy. If you like more egg flavor in the gravy, mash one of the egg yolks into the gravy. Add thick coconut milk and gently swirl the pan without breaking the eggs. You can cook Easy egg curry in coconut gravy - Kerala style using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Easy egg curry in coconut gravy - Kerala style

1. Prepare of eggs or as required.
2. Prepare of garam Masala or any chicken or meat masalas.
3. It's of For grinding:.
4. Prepare of grated coconut.
5. You need of coriander powder.
6. It's of red chilli powder.
7. It's of turmeric powder.
8. Prepare of curry leaves.
9. It's of water.
10. It's of For seasoning :-.
11. It's of cut onions.
12. You need of cut green chillies.
13. Prepare of grated ginger.
14. You need of curry leaves.
15. You need of oil (preferably coconut oil).

In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions. Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Heat oil in pan, splutter mustard seeds, add sliced onion, chopped garlic, grated ginger,chopped green chilly and curry leaves.

Easy egg curry in coconut gravy - Kerala style step by step

1. Boiled eggs.
   
2. For seasoning:.
3. Now grind to a paste:1cup grated coconut, coriander powder, red chilli powder, turmeric powder and curry leaves with water as per the measures mentioned above and keep aside...
4. Add 2-3tbsp of oil in a vessel place on the burner in medium flame.. put1/2 tsp mustard to it..let it splutter.. Add onion, ginger, green chillies, curry leaves as per the measures mentioned above and saute till brown...
5. Add the coconut paste to the above and saute....Add 2 -3 cups of water to make gravy (do not make it too watery)...let boil for 5min..
6. Add 2tsp of garam Masala powder and saute.. add salt as required...now let boil for 5min...
7. Add boiled eggs cut into half and let boil for 5-10min.
8. Add curry leaves at the end.. serve for lunch or dinner with rice or chapathis.

Saute till the onion get translucent, Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture. Peel off the egg shell and keep aside. Heat coconut oil in a kadai over medium-high heat. Splutter mustard seeds and fry curry leaves.