Keralan-Style Boiled Egg Curry (Mutta Aviyal)

bbc.co.uk

2 medium-sized potatoes (alternatively use 3 to 4 new potatoes), peeled and cut into wedges

8 free-range eggs

1 fresh coconut, including the coconut water, peeled and roughly chopped (alternatively use a 400g tin coconut milk, see Recipe Tip)

1 red onion, roughly chopped

1 heaped tsp chilli powder

½ tsp ground turmeric

2 tbsp oil

1 heaped tsp cumin seeds

15 to 20 fresh curry leaves, shredded or chopped

4 to 5 fresh green finger chillies, slit across the centre lengthways

salt, to taste

subheading: To serve:

cooked basmati rice

2 tbsp freshly grated coconut

1 tsp black mustard seeds

8 curry leaves

2cm/¾in fresh ginger, julienned

Recipe tips

Directions at bbc.co.uk

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