Keralan Egg & Tomato Curry
Ingredients
- 8 eggs
- 400 g tinned chopped tomatoes
- 200 ml tinned coconut milk
- 2 onion
- 4 garlic cloves
- 1 tsp curry leaves
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tbsp coconut oil
- 1 fresh green chilli
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 18.2 g
- Carbohydrate
- 13.1 g
- of which sugars
- 9 g
- Fat
- 27.8 g
- of which saturates
- 17.5 g
- Fibre
- 3.3 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 8 minutes, then cool, peel and halve them.
- 2
Heat coconut oil in a wide pan. Add curry leaves and let them sizzle for 30 seconds.
- 3
Add the sliced onions and fry for 8 minutes until golden. Add crushed garlic, sliced chilli, coriander and turmeric. Cook for 2 minutes.
- 4
Pour in the chopped tomatoes and simmer for 10 minutes, stirring occasionally.
- 5
Stir in the coconut milk and bring back to a gentle simmer.
- 6
Nestle the halved eggs into the sauce, cut side up, and heat for 3 minutes. Serve with steamed rice or appam.
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