Kerala Egg Curry with Coconut Milk

Ingredients

• 4 to 8 eggs (boiled, make 4 slits on each)
• 2 tablespoon coconut oil (extra virgin, or use any other preferred (30 ml))
• ½ teaspoon fennel seeds (crushed, optional)
• 1½ cup onions (1 large or 2 medium, sliced or chopped (180 grams))
• 2 green chilies (serrano peppers, slit or chopped, omit for low heat)
• 1 inch ginger (peeled and grated or crushed (15 grams))
• 4 garlic cloves (large (15 grams))
• ¾ to 1 cup tomato (1 large, pureed or fine chopped (135 grams))
• ¾ to 1 teaspoon sea salt (or any other, adjust to taste)
• ¼ teaspoon turmeric
• 1 to 1½ teaspoon Kashmiri red chili powder (or use any other, cut down for low heat)
• ½ to ¾ teaspoon garam masala
• 2 teaspoon coriander powder
• 270 ml coconut milk (canned (9 oz.) or use 1¼ cup frozen/fresh grated raw coconut, read notes)
• 1 cup water (or use ½ cup to make thick milk + 1 cup to make thin milk (240 ml))
• ¼ to ½ teaspoon black pepper (crushed)
• 1½ to 2 tablespoon coconut oil (divided, for tempering (23 to 30 ml))
• ¼ teaspoon mustard seeds
• 3 tablespoon shallots (sliced, or small onion)
• 2 dried red chilies (broken, optional)
• 2 sprig curry leaves (divided)

Instructions

1. Heat a pan and add oil, crushed fennel and onions. Saute for 7 to 8 mins, until golden. Add green chilies, ginger and garlic.
2. Continue to saute for 3 more mins. Add tomatoes and salt. Saute until they turn completely soft.
3. Stir together turmeric, chili powder, garam masala & coriander powder.
4. Pour water and half of the coconut milk (or second pressed/extracted). Bring to a gentle boil and simmer for 8 mins.
5. Optional Fry Eggs – Meanwhile heat ½ tablespoon oil in a small pan and fry the boiled eggs on a medium high heat until blistered. Turn off and sprinkle 2 to 3 pinches of red chili powder over the eggs (not a lot).
6. Gently add the eggs to the curry. Stir in the rest of the coconut milk (or first pressed/extracted). Taste test to adjust salt. Bring to a gentle boil, sprinkle black pepper and turn off.
7. Tempering - Heat the remaining oil in the same small pan. Add mustard seeds, red chilies, sliced shallots and curry leaves. Fry until the onions turn deep golden/ brown but not burnt. Pour this over the curry.
8. Serve Kerala Egg Curry with appam, idiyappam, brown rice/ matta rice, dosa or flatbreads like parotta, paratha or chapati.