Simple Kerela Egg Curry

I did not object to tummy's request for Indian food even that only meant spending more time in the kitchen than I intended to (my initial plan was a simple stir fry). But since we haven't had Indian food for almost a year and a little bit of spices could do us some good on a rather gloomy day.

I chose our perennial favourite kheema matar (spiced minced lamb with peas) as a main dish since it is one of the very few Indian dishes that I can cook with my eyes closed. An simple egg curry was picked to go with that since kheema matar is quite a dry dish and it is also an equally easy dish to prepare.

This is a rather mild curry, do add more chili powder if you prefer it to be a little spicier or alternatively add a few chopped green chillies to the pan when you are cooking the onion and tomato.

serves 3 to 4 as part of an Indian meal
you'll need;
1 brown onion, chopped
2 garlic cloves, chopped
a little grated ginger
2 to 3 tomatoes, chopped
200 ml of coconut milk
1/2 tbs of turmeric powder
1/2 tbs of chili powder
1 tsp of coriander powder
1 tsp of cumin powder
1/2 tsp of ground black pepper
6 to 8 hard boiled eggs, peeled
salt to taste
20 curry leaves
oil for cooking

Coconut milk and spices.

Chopped ingredients.

Peel hard boiled eggs and set aside.

Saute chopped spices until soften with a little oil before adding the chopped tomatoes. Cook for a further 2 to 3 minutes.

Add coconut milk and dry spices, season well and simmer for 5 minutes.

Add eggs and mix well. Simmer eggs for a further minute and check for seasonings.

Sprinkle egg curry with fresh curry leaves and serve as part of an Indian meal.

Make sure to check out our favourite kheema matar!