Eggs aren’t just for breakfast. Enjoy this wholesome Kerala curried egg recipe.
Ingredients
45ml (3 tbsp) sunflower oil
5ml (1 tsp) fennel seeds
5ml (1 tsp) garam masala
1 sprig of fresh curry leaves
1 onion, finely chopped
10ml (2 tsp) chilli flakes
2 potatoes, cubed and par-boiled
10ml (2 tsp) ginger, finely chopped
Salt and pepper, to taste
1 x 400g tin chopped tomatoes
Salt and pepper, to taste
300ml coconut milk
300ml coconut cream
3 large hard-boiled eggs
Pap, to serve
How to
Heat the oil in a large frying pan and add the fennel seeds, garam masala and curry leaves, stirring continuously until fragrant.
Add the onions, chili flakes and potatoes, and continue to cook, for about 2 minutes, until the onions are translucent.
Stir in the ginger and cook for a further 5 minutes and season to your taste.
Mix in the tomato and cook for about 10 minutes stirring occasionally.
Pour in the coconut milk and cream and reduce the heat and simmer for 5 minutes.
Gently add the eggs, cover and simmer for 2 minutes.
Serve hot with the pap.
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Loading...Recipe and image courtesy South African Poultry Association (SAPA)
