@andy_cooks: Kerala style Egg Curry 🥚 @Andy Allen Ingredients 12 eggs 2 red onions 2 tomatoes 1 small green chili 6 garlic cloves Thumbsized piece fresh ginger 3 tbsp coconut oil 1 tsp mustard seeds 10 curry leaves 2 tsp Kashmiri chilli powder 1½ tsp coriander powder ½ tsp garam masala ½ tsp turmeric ½ tsp freshly cracked black pepper Sea salt, to season 400ml coconut milk Juice of ½ lemon Fried curried leaves, to garnish Method Step 1: Prep the eggs Place the eggs in a large saucepan of cold water. Place over a high heat and bring to a boil, then cook for 6 minutes. Immediately plunge the eggs into iced water to stop them cooking. Peel the eggs. Heat the coconut oil in a large heavy based saucepan over medium-high heat. Add the eggs and cook, turning gently, until golden brown on all sides. Remove with a slotted spoon and set aside. Step 2: Make the curry Finely slice the red onions, chop the tomatoes, finely slice the Thai chilli and finely grate the garlic and ginger. Place the saucepan back over medium heat and add the mustard seeds and curry leaves. Cook for 30 seconds to temper. Add the onions and saute for 10 minutes, until they turn golden brown. Stir in the chilli, garlic and ginger, and cook for 2 minutes. Add the Kashmiri chilli powder, coriander, garam masala, turmeric and black pepper. Cook for a further minute. Stir in the tomatoes and season with some salt. Cook for a further 5-6 minutes. Pour in the coconut milk and bring to a simmer. Return the eggs to the pan and cook, uncovered for 10 minutes, stirring occasionally. Step 3: Finish and serve Stir in the lemon juice and season with salt. Serve the curry over steamed rice and garnish with some fried curry leaves.

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Friday 08 May 2026 07:43:49 GMT