Malabar Egg Curry


  • 1 tbsp. coriander seeds
  • 4 cloves
  • ½ tsp cardamom seeds
  • 4 tbsps. desiccated coconut
  • 3 tbsps. sunflower oil
  • 4 hard-boiled eggs, shelled & halved
  • 1 tsp black mustard seeds
  • 10 curry leaves
  • ½ tsp chili powder
  • salt
  • 300 ml coconut milk
  1. Heat a pan and dry roast the coriander seeds, cloves and cardamom seeds until they darken. Add the desiccated coconut and brown. Leave to cool slightly then grind to a fine paste.
  2. Heat the oil in a small saucepan and add the mustard seeds. As they start to pop, add the curry leaves, chili powder, salt and the coconut mixture.
  3. Add the coconut milk and the cherry tomatoes (if using). Bring to a gentle bubble. Place the eggs in the curry and simmer for a couple of minutes before serving with rice.


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