Kerala · Lunch, Dinner
Egg curry, Kerala style
Hard-boiled eggs bathed in a coconut milk and tomato curry with ginger and curry leaves.
- Calories
- 649 kcal
- Protein
- 26 g
- Carbs
- 55 g
- Fat
- 36 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: egg, coconut.
Ingredients
- 50 g Basmati rice
- 3 eggs Eggs
- ½ onion Onion
- ½ tomato Tomatoes
- 60 ml Coconut milk
- 2 g Curry leaves
- 1 tsp Ground coriander
- ¾ tsp Chilli powder
- 4 g Ginger
- 1 clove Garlic
- ½ tbsp Coconut oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Boil the eggs 9 minutes, cool, peel and halve; cook the rice until tender.
- Heat the coconut oil, cook the onion for 8 minutes until golden, then add ginger and garlic for a minute.
- Stir in turmeric, chilli powder and coriander powder, then the tomato, and cook 6 minutes.
- Pour in the coconut milk and a splash of water, and simmer 5 minutes.
- Nestle in the eggs, add curry leaves, season with salt, simmer 3 minutes and serve with the rice.
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