The Sensitive Kitchen

Saturday, July 01, 2006

Kerala Egg Curry

We had this for breakfast this morning with dosas. A nice change. Would also be good with chapatis or rice.

2 tsp vegetable oil
1/2 tsp black mustard seeds
6-8 curry leaves
1 onion, chopped
1 1/2 Tbsp ginger-garlic paste or 2 tsp each minced ginger and garlic
1/2 to 1 tsp masala spice blend
1/4 tsp turmeric
1/8 tsp cayenne
2 cups chopped tomatoes
1 cup light coconut milk
6 hard-boiled eggs, shelled and halved lengthwise
Salt and pepper

Heat oil in a skillet over high heat. Add mustard seeds and cover. Once seeds have spluttered, add curry leaves and stand back. Then add onion, ginger-garlic paste and season with salt and pepper. Stir, turn heat down to medium-high and cook until onions are browning. Then add spices. Stir and cook 2 minutes.

Add tomatoes and coconut milk. Stir well. Set hard-boiled egg halves on top, spoon a bit of sauce over, turn heat down to medium, and simmer uncovered for 5 minutes until sauce is thickened. Stir gently and season with salt and pepper. Serves 4-6.

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