Egg Curry Kerala Style
This Egg Curry Kerala Style (aka Mutta curry) is packed with flavour - it has subtle sweetness from onions, creaminess from coconut milk, mild tanginess from tomato, and a hint of heat from chillies.
Servings: 4 people
Ingredients
- 4 eggs
- 2 tablespoons coconut oil or any vegetable oil of your choice
- 1/2 teaspoon mustard seeds
- 1 inch ginger finely chopped and crushed
- 6 cloves garlic crushed
- 4 medium onions
- 2 green chillies medium hot
- 1 sprig curry leaves
- 1 medium tomato ripe
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1/2 tablespoon kashmiri chilli powder
- 1 cup coconut milk read notes
- 1/2 teaspoon black pepper coarsely ground
- salt
- Cilantro (Coriander leaves) to garnish
Instructions
- Place the eggs in a pot and pour water. The water level should be an inch above the eggs.
- Bring to a full boil. Switch off and close the pot with a lid.
- Scoop out the eggs after 13 minutes and transfer them to cold water.
- Thinly slice the onions. Chop and crush the ginger and garlic. Slit the green chillies lengthwise.
- Heat oil in a thick pan and temper the mustard seeds on a medium flame. I used a cast iron pan (cheena chatti).
- Add the ginger and garlic and cook for 30 seconds.
- Add the onions, mix well, and reduce to a low flame.
- Slowly cook the onions while stirring occasionally. The oil and low heat will prevent the onions from browning.
- Cook till the onions are tender and add the green chillies and curry leaves.
- Cook for a couple of minutes and add the finely chopped tomato.
- Cook until the tomatoes are mushy and disappear into the onion mix. Add turmeric powder, Kashmiri chilli powder and coriander powder.
- Add salt, mix well, and cook for another 2-3 minutes to have all spices evenly distributed.
- Now add the coconut milk. Mix well and bring to a simmer.
- Do NOT bring to boil. Add the coarse pepper powder. Mix well and switch off the flame.
- Peel the eggs and cut them into halves. TIP: Use a thread to cut the eggs. It's much easier to cut than using a knife.
- Place the eggs in the curry. Let them soak in the curry.
- Garnish with the cilantro (coriander leaves)
- Serve hot with some chapati, appam or porota.
Notes
I used half of a coconut to make the coconut milk. I grated the coconut, added a cup of water, gave it a quick blitz in a blender, and squeezed out the milk using a sieve. If you are using shop bought coconut milk you might want to dilute it (just follow instructions on the package to see how many coconuts they have used).