I promise you will fall in love with this egg stew. It is such a comfort food, you will eat it as soup without any rice or roti 😛
I usually make red egg curry, you know what I am talking about 😛 onion, tomato, lots of masala etc. This egg stew is something I don’t cook usually. It is basically coconut milk based curry, with vegetables and egg. If you are looking for vegetarian option, just skip adding the hard boiled eggs.
Egg stew uses a lot of coconut milk. I used store bought coconut milk (who have time to make coconut milk at home 😛 ). You can make coconut milk at home or use coconut milk powder or canned coconut milk. Traditionally, most of the coconut based curries of Kerala use two type of coconut milk, thick and thin. But as I used store bought coconut milk I just added little water to half of the coconut milk and used it as thin coconut milk.
This curry will go well with rice, chapati, idiappam, palappam etc. Try this recipe you will definitely love it. Also, do not forget to share pictures on Instagram using #siniscollection .
Also try –
Idiyappam with Kerala style potato curry / orulakizhangu curry
INGREDIENTS
- 4-5 hard boiled eggs
- 2 medium onion chopped
- Small potato cubed 1
- 2 green chilly slit
- 1/2 cup green peas and carrot mix
- 1/2 tbs ginger garlic paste
- 2 cup coconut milk (preferably 1 cup thick and 1 cup thin)
- 10 cashew
- Small cinnamon stick
- 1 bay leaf
- 4 green cardamom
- 1/4 teaspoon pepper corns
- 4 cloves
- 1/4 teaspoon fennel seeds
- 2 small onion (pearl onion)
- 1/4 turmeric powder
- 2 tablespoon oil
- 1 spring of curry leaves
PREPARATION
- To make egg stew, first boil eggs. Let them cool. Peel and slice them. Keep the sliced eggs aside.
- In a pan, heat 2 tbsp of oil, add all the whole spices mentioned in the ingredients ( you can powder them ) and fry until nice aroma comes.
- Now, add sliced onions, cook until golden brown. Next, add ginger garlic paste and cook for 2 more minutes.
- Once the raw smell of ginger and garlic is gone, add all the vegetables, turmeric powder and salt. Fry them for 5 minutes and then add 1 cup of thin coconut milk. Bring it boil on high flame.
- Cover the pan with a lid, lower the flame and let the vegetables cook for 10-15 minutes.
- After 10-15 minutes, add the boiled eggs and the thick coconut milk. Cook for 5 more minutes on low flame and off the flame.
- Garnish with fried cashews, small onion and curry leaves. Serve hot with roti, rice or appam.
NOTES
- Skip the egg if looking for vegetarian option.
Easter Special Egg Stew - Kerala Style Egg Curry
Ingredients
- 4-5 hard boiled eggs
- 2 medium onion chopped
- Small potato cubed 1
- 2 green chilly slit
- 1/2 cup green peas and carrot mix
- 1/2 tbs ginger garlic paste
- 2 cup coconut milk preferably 1 cup thick and 1 cup thin
- 10 cashew
- Small cinnamon stick
- 1 bay leaf
- 4 green cardamom
- 1/4 teaspoon pepper corns
- 4 cloves
- 1/4 teaspoon fennel seeds
- 2 small onion pearl onion
- 1/4 turmeric powder
- 2 tablespoon oil
- 1 spring of curry leaves
Instructions
- To make egg stew, first boil eggs. Let them cool. Peel and slice them. Keep the sliced eggs aside.
- In a pan, heat 2 tbsp of oil, add all the whole spices mentioned in the ingredients ( you can powder them ) and fry until nice aroma comes.
- Now, add sliced onions, cook until golden brown. Next, add ginger garlic paste and cook for 2 more minutes.
- Once the raw smell of ginger and garlic is gone, add all the vegetables, turmeric powder and salt. Fry them for 5 minutes and then add 1 cup of thin coconut milk. Bring it boil on high flame.
- Cover the pan with a lid, lower the flame and let the vegetables cook for 10-15 minutes.
- After 10-15 minutes, add the boiled eggs and the thick coconut milk. Cook for 5 more minutes on low flame and off the flame.
- Garnish with fried cashews, small onion and curry leaves. Serve hot with roti, rice or appam.
Notes
- Skip the egg if looking for vegetarian option.