Nine minute Keralan egg curry recipe

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Nine minute Keralan egg curry recipe

This recipe is perfect for those who love a curry but don't always have the time for the traditional more time-consuming recipes.

Ingredients

  • 4 Large eggs, hard boiled
  • 3 tbsp Vegetable oil
  • 1 Onion, finely chopped
  • 3 Garlic cloves, finely shopped
  • 1 Piece of ginger (3cm), grated
  • 1 Green chilli, finely chopped
  • 0.5 tbsp Tomato purée
  • 0.25 tsp Sea salt
  • 0.75 tsp Turmeric powder
  • 0.5 tsp Ground cumin
  • 0.5 tsp Ground coriander
  • 0.75 tsp Garam masala
  • 1 Tomato, finely chopped
  • 200 ml Coconut milk
  • 100 g Petite pois
  • 2 tbsp Coriander leaves, chopped
  • 4 Large eggs, hard boiled
  • 3 tbsp Vegetable oil
  • 1 Onion, finely chopped
  • 3 Garlic cloves, finely shopped
  • 1 Piece of ginger (3cm), grated
  • 1 Green chilli, finely chopped
  • 0.5 tbsp Tomato purée
  • 0.25 tsp Sea salt
  • 0.75 tsp Turmeric powder
  • 0.5 tsp Ground cumin
  • 0.5 tsp Ground coriander
  • 0.75 tsp Garam masala
  • 1 Tomato, finely chopped
  • 7 fl oz Coconut milk
  • 3.5 oz Petite pois
  • 2 tbsp Coriander leaves, chopped
  • 4 Large eggs, hard boiled
  • 3 tbsp Vegetable oil
  • 1 Onion, finely chopped
  • 3 Garlic cloves, finely shopped
  • 1 Piece of ginger (3cm), grated
  • 1 Green chilli, finely chopped
  • 0.5 tbsp Tomato purée
  • 0.25 tsp Sea salt
  • 0.75 tsp Turmeric powder
  • 0.5 tsp Ground cumin
  • 0.5 tsp Ground coriander
  • 0.75 tsp Garam masala
  • 1 Tomato, finely chopped
  • 0.8 cup Coconut milk
  • 3.5 oz Petite pois
  • 2 tbsp Coriander leaves, chopped
To serve
  • 2 Chapattis or rice
  • 2 Chapattis or rice
  • 2 Chapattis or rice

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 9 mins
  • Serves: 2

Step-by-step

  1. Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside. Blend the oil, onion, garlic, ginger, green chillies and spices together. Heat a wok and add the paste and fry for 3-4 minutes.
  2. Add the tomato, coconut cream and peas and simmer for 5 minutes. For the last 2 minutes of cooking add the boiled eggs. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.

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