South Indian Egg Curry Recipe
Creamy South Indian egg curry recipe with coconut milk; best served with appams
Eggs: 5 (hard boiled and halved)
Onion: 1 large
Ginger: 2 inch
Thick coconut milk: 1 cup
Thin coconut milk: 2 cups
Fennel seeds: 1 tsp
Cumin seeds: ½ tsp
Cinnamon: 2 inch
Bay leaf: 1
Green cardamom: 4
Turmeric Powder: ¼ tsp
Red Chili Powder: 2 tsp
Coriander Powder: 1 tsp
Garam Masala Powder: 1 tsp
Cooking Oil: 2 tbsp
Salt to taste
Mustard seeds: 1 tsp
Shallots: 1 handful (finely sliced)
Curry leaves: 7-8
Green chili: 1 (chopped)
Coconut Oil: 2 tbsp
1) Grind onion, ginger and garlic to fine paste by adding 2 tbsp of water
2) Heat cooking oil. Add fennel seeds and cumin seeds. Let it sizzle and turn golden brown.
3) Add cloves, cinnamon stick, bay leaf, cardamom and fry till aromatic (approx 2 min)
4) Add ginger, garlic and onion paste. Fry on medium heat till golden brown.
5) Add turmeric powder, red chilli powder, coriander powder, garam masala powder and salt. Fry till aromatic (approx 3 min).
6) Add the second extract of the coconut milk (thin coconut milk). Bring to boil. Lower the heat, cover and simmer for 5-7 min.
7) Add the sliced eggs with the yolk side facing you. Spoon the mixture over the eggs gently. Simmer for 5 min on low heat.
8) Add thick coconut milk. Stir gently. Do not break the eggs. Heat it through for 2 min on low heat. Do not boil. Remove from heat.
9) Heat coconut oil in another fry pan. Add mustard seeds and let it splutter on high heat. Add sliced shallots. Fry till dark golden brown on low heat. Add curry leaves and green chili. Fry for ½ min. Turn off the heat. Keep it aside.
10) Add the tempering in step 9 to the egg mixture in step 8. The curry thickens as it cools giving a creamy texture.
1) Do not boil the curry after the addition of thick coconut milk or it curdles
2) Frying the shallots till slightly darker brown and caramelized adds to the flavor. Do not burn it. Maintain low heat.
1) Thick Coconut milk (first extract): Take 1 cup scraped fresh coconut. Add 1 cup of warm water. Grind well. Strain to separate milk from residue. Reserve the residue. This is the first extract. Do not boil the first extract as it curdles.
2) Thin Coconut milk (second extract): Take the residue from the first milk extraction. Add 2 cups of warm water. Grind well for 3-4 min. Strain the residue to get second milk extract. The second milk extract can be boiled when added to curries.
3) Curry can also be thickened by crumbling few egg yolks from the boiled eggs. Mix well the egg yolks (2-3 eggs) with the gravy at step 6 and it adds to the creamy texture.
Substitute shallots with 1 small onion
Serve with appams, rice or Indian rotis