Kerala Egg Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add onions and saute until golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and spices. Cook for a minute.
• STEP 4.Add tomatoes and cook until they are soft and mushy.
• STEP 5.Add coconut milk, water, and salt. Bring to a boil.
• STEP 6.Add the boiled eggs and simmer for a few minutes.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference.
• For a creamier curry, you can add a tablespoon of cashew paste or coconut cream.
• You can also add vegetables like potatoes or peas to make it a more wholesome dish.

Storage and Serving

• Kerala Egg Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve it with steamed rice, roti, or appam for a delicious meal.