Recipe- South Indian Style Coconut Curry

Bring South India and its incredible flavors to your table with this South Indian style Egg Curry. A few spices, onions, tomatoes and coconut milk make this utterly satisfying and comforting egg curry recipe that tastes best with parathas (flatbread) and rice. Make extra portions because everyone will go for multiple servings.

This south indian style egg curry. Because it’s cold and dreary and I’m shivering in jackets and boots and only a hot bowl of curry can make me feel better. Coconutty, creamy, spicy and tangy with a big bowl of rice and parottas on the side.

Place eggs in a pot and cover them completely with water. Once the water starts boiling, turn off the flame and cover the pot. Set aside for 10 minutes. Transfer the eggs to an ice bath to stop the cooking process, peel and enjoy. This will give you perfect boiled eggs where the yolk is still yellow and doesn’t turn blackish at the edges.

Ingredients

5 Hard Boiled Eggs peeled
1 tablespoon Coconut Oil
1 teaspoon Mustard seeds
1 Cinnamon small stick
3 Cardamom pods
5 Peppercorns lightly smashed
2 - 3 Green Chillies slit lengthwise
1 teaspoon Ginger finely chopped or ginger paste
7 Garlic cloves smashed and roughly chopped or garlic paste
2 Onions finely chopped (medium)
3 Tomatoes finely chopped (large)
1/2 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/2 teaspoon Chili Powder Red
1/4 cup Tamarind Water See Note 2
1 cup Thin Coconut Milk See Note 3
1/2 cup Thick Coconut Milk
8 - 10 Curry Leaves
Salt to taste

Method

* In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies.

* Once everything starts spluttering, add ginger, garlic and onions.

* Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt.

* Let the tomatoes cook till they are pulpy and add tamarind water and thin coconut milk.

* Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker.

* This will take about 5. At this point, add some water if you need to adjust the consistency.

* Adjust seasoning, add curry leaves and pour in the thick coconut milk.

* Stir a few times, without letting it come to a boil and switch off the flame.

* Drop the eggs in the curry, and cover and let it sit for five minutes before serving.