Kerala Egg Curry with Coconut Milk

Ingredients

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