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
- 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
- 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.
- 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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