Keralan Egg Curry with Coconut and Mustard

Ingredients

• 8 eggs
• 400 ml coconut milk
• 2 onion
• 3 tomatoes
• 1 tsp mustard seeds
• 15 curry leaves
• 1 tsp ground turmeric
• 2 tsp Keralan curry powder
• 3 tbsp coconut oil

Method

1. 1

   Hard-boil the eggs for 9 minutes, cool in cold water, then peel and score the surface lightly with a knife.

2. 2

   Heat coconut oil in a wide pan. Add mustard seeds and curry leaves; when the seeds pop, add the thinly sliced onions. Fry for 8 minutes until golden.

3. 3

   Stir in the turmeric and Keralan curry powder and cook for 1 minute. Add the roughly chopped tomatoes and cook down for 5 minutes.

4. 4

   Pour in the coconut milk, season with salt, and simmer for 5 minutes.

5. 5

   Add the whole peeled eggs to the sauce and gently spoon the gravy over them. Simmer for 3 minutes so the eggs absorb the flavours.

6. 6

   Serve with appam, parotta, or steamed rice.