Créé avec l’IA

Kerala Egg Curry

Name: Kerala Egg Curry
Total time: 40 min
Ingredients: 8 boiled eggs; 2 tablespoons coconut oil; 1 teaspoon mustard seeds; 1 onion, finely chopped; 2 tomatoes, chopped; 1 teaspoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; 1 cup coconut milk; Salt to taste; Curry leaves

40 min 600 kcal par portion Moyen

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Ingrédients

4 Portions

boiled eggs8 pieces
coconut oil2 tablespoons
mustard seeds1 teaspoon
onion1 piece
tomatoes2 pieces
ginger-garlic paste1 teaspoon
turmeric powder1 teaspoon
red chili powder1 teaspoon
coriander powder1 teaspoon
garam masala1 teaspoon
coconut milk1 cup
saltto taste
curry leavesa few leaves

Instructions

1
Heat the coconut oil in a pan over medium heat.
2
Add the mustard seeds and let them splutter.
3
Add the finely chopped onion and sauté until golden brown.
4
Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5
Add the chopped tomatoes and cook until they become soft and mushy.
6
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for a couple of minutes.
7
Pour in the coconut milk and bring the mixture to a gentle simmer.
8
Add the boiled eggs and curry leaves to the curry. Stir gently to coat the eggs with the sauce.
9
Sprinkle the garam masala over the curry and simmer for another 5 minutes.

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