Kerala Simple Egg Curry A creamy and spicy egg curry 8 nos Hard boiled eggs (Shell the eggs and make little slits around it with a butter knife)2 nos Onions (medium)Tomato puree (from 4 tomatoes)1/2 tsp Ginger paste1/2 tsp Garlic paste1 tsp Fennel seeds (Perinjeerakam)1/2" stick Cinnamon (Karugapatta)5 nos Cloves (Grambu)3 - Cardamom (Elakka)1/2 tsp Turmeric powder1 tsp Red chilly powderSalt (As reqd)1 small *Heavy whipping cream2 - OilCoriander leaves *It`s not whipped cream, you will find this in the dairy section along with milk. Grind the fennel seeds, cinnamon, cloves and cardamom to a powder.Heat oil in a pan or a kadai.Add ginger and garlic paste and fry for 2 mins. Add onions and fry, till golden. Add the tomato puree and fry, till the excess water evaporates. Add the turmeric powder, chilly powder, salt and ground spice mixture and mix well and fry for 2 mins.Add the eggs to this and coat them well with the masala. Cover the vessel for a minute.Add 1 cup water to it and let it boil. Check for salt and add more, if reqd.Add the heavy whipping cream to this and stir it. :- Heat it well, but do not let it boil after adding the whipping cream. Garnish with coriander leaves.:- Serve with rotis or steamed rice. Kerala
i tried this receipe ,it came very good,thanks
thank you for this receipe
I used tomato puree for tomatoes and whole milk instead of cream, and the dish was delicious. thanks
The dish was good
The recipe is too good,my hubby liked it so much.
Excellent, especially if prepared by the original cook 😉
i tried it and had a very great taste. prepared as directed.
thanks