South Indian Style Egg Curry Recipe (Kerala Style)

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

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 to 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)

½ teaspoon Turmeric Powder

1 teaspoon Coriander Powder

½ teaspoon Chili Powder Red

¼ cup Tamarind Water See Note 2

1 cup Thin Coconut Milk See Note 3

½ cup Thick Coconut Milk

8 to 10 Curry Leaves

Salt to taste

Directions at myfoodstory.com

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