KERALA EGG CURRY 🇮🇳

KERALA EGG CURRY 🥚🍛🌶️🔥 Today in Hoppers at Home, our exec chef is making his famous Kerala Egg Curry. He tells me this is a dish he cooks for his family every weekend, and it disappears in seconds! It's ridiculously delicious, especially with a Malabar Parotta or Hopper to scoop up. You can replace the eggs with chicken or vegetables, but personally I don't think anything beats a perfectly soft boiled egg in this dish. 6 eggs 2 tbsp coconut oil 1 tsp mustard seeds 4-5 green cardamoms 1/2 tsp fennel seeds 1 tsp minced garlic 1 tsp minced ginger 1 green chilli 1 medium red onion 10-12 curry leaves 1 tbsp coriander powder 1 tsp red chilli powder 1/2 tsp turmeric powder 1 large ripe tomato 150 ml coconut milk Salt to taste Chilli oil, to garnish 1. Boil the eggs for 6 minutes and then plunge into cold water to stop them cooking. Peel and keep ready for your curry. 2. Heat the coconut oil in a saucepan and add the mustard seeds to it. Once they splutter, add the cardamom, fennel seeds, ginger, garlic, chilli, onions and curry leaves with a hit of salt. 3. Cook for 3-4 minutes and add the remaining spices and cook for a further minute. 4. Now add the tomato and cook until everything has broken down and come together into a thick paste. About 6 to 8 minutes. Let it down with some water and continue simmering. Finally add the coconut milk and eggs and simmer for a couple of minutes. 5. Garnish with some chilli oil and serve with a hopper or bread. This is so good, we might bring it on as a special next month! In the meantime, we hope you enjoy cooking it at home and stay tuned for many more similar recipes!

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% Daily Values based on a 2,000 calorie diet

Step 1

1. Boil the eggs for 6 minutes and then plunge into cold water to stop them cooking. Peel and keep ready for your curry.

Step 2

2. Heat the coconut oil in a saucepan and add the mustard seeds to it. Once they splutter, add the cardamom, fennel seeds, ginger, garlic, chilli, onions and curry leaves with a hit of salt.

Step 3

3. Cook for 3-4 minutes and add the remaining spices and cook for a further minute.

Step 4

4. Now add the tomato and cook until everything has broken down and come together into a thick paste. About 6 to 8 minutes. Let it down with some water and continue simmering. Finally add the coconut milk and eggs and simmer for a couple of minutes.

Step 5

5. Garnish with some chilli oil and serve with a hopper or bread.

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