Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and sliced in half
- 2 tablespoons coconut oil
- 1 onion, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 cup coconut milk
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat coconut oil in a pan over medium heat.
2. Add chopped onions and sauté until golden brown.
3. Add ginger paste, garlic paste, and green chilies. Sauté for a minute.
4. Add turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala powder. Mix well.
5. Add coconut milk and salt to taste. Mix well and bring to a boil.
6. Reduce heat and let the curry simmer for 5 minutes.
7. Add the sliced hard-boiled eggs and let them cook in the curry for 2-3 minutes.
8. Turn off the heat and garnish with fresh coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 260
- Fat: 22g
- Carbohydrates: 8g
- Protein: 9g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Fresh coriander leaves can be substituted with parsley or basil.
Variations:
- Add diced potatoes or carrots to the curry for a heartier meal.
- Use tofu instead of eggs for a vegetarian option.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- Make sure to simmer the curry for at least 5 minutes to allow the flavors to meld together.
- Use fresh coconut milk for the best flavor.
- Adjust the amount of spices according to your taste.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Tomato salad
Troubleshooting advice:
- If the curry is too spicy, add a tablespoon of yogurt to tone down the heat.
Food safety advice:
- Make sure to cook the eggs thoroughly before adding them to the curry.
Food history:
- Kerala Egg Curry is a popular dish in the southern Indian state of Kerala. It is typically made with coconut milk and a blend of spices.
Flavor profiles:
- Spicy, creamy, and aromatic.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian