Kerala style Egg Curry with Andy Allen #masterchef #india

By Andy Cooks · 30 min

Ingredients

Instructions

1. Put the eggs in a large pan of cold water, bring to a boil over high heat, then cook for 6 minutes. Plunge them into iced water to stop cooking, then peel.
2. Heat the coconut oil in a large heavy saucepan over medium-high heat. Add the eggs and turn gently until golden brown on all sides. Remove with a slotted spoon and set aside.
3. Thinly slice the red onions, chop the tomatoes, thinly slice the chilli, and finely grate the garlic and ginger.
4. Return the pan to medium heat, add the mustard seeds and curry leaves, and cook for 30 seconds.
5. Add the onions and sauté for 10 minutes until golden brown.
6. Stir in the chilli, garlic and ginger and cook for 2 minutes. Add the Kashmiri chilli powder, coriander powder, garam masala, turmeric and black pepper and cook for 1 more minute.
7. Stir in the tomatoes and season with salt. Cook for 5-6 minutes more.
8. Pour in the coconut milk and bring to a simmer. Return the eggs and cook uncovered for 10 minutes, stirring occasionally.
9. Stir in the lemon juice and season with salt. Serve over steamed rice, garnished with fried curry leaves.

Summarized from Andy Cooks's video. Watch it for the details.

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