Egg Curry (Kerala style) -

Yes, I know…Travel Bites needs to travel a little more, after that one sole post from Girish. The reality is that he hasn’t been travelling that much, should I say much to our delight, which unfortunately means that we may need to either fill in Travel Bites with Dallas restaurant entries, or better still, get Girish to cook at home more often! Well, home cooking is definitely the way to go, in these days of rising prices and rising everything else….why else do you think my entries have become more frequent….well, sort of.

This time, Girish and I decided to venture to cook together. The result was not really a “spoilt broth” (going by the adage) but quite an unusual and very edible twist to a common Indian dish.

We usually make Egg Curry with the tomato, onion, garam masala gravy, but the coconut milk here gave it the “Kerala touch”. Definitely less spicier than the former version as it has the unexpected sweetness of the coconut.

Ingredients:

2 Bay Leaves

2 tsp Jeera (cumin seeds)

3 Cloves

2 Large Onions

4 Large Tomatoes

1/2 teaspoon Turmeric

2 spoons Garam Masala

1 spoon of Red Chilli Powder

1.5 Cans of Coconut Milk

8 Hard Boiled Eggs

6 tablespoon Oil

Method:

1. Dice the tomatoes and onions.

2. Boil the eggs and cut in half.

3. Take a heavy bottomed pan, and add the oil.

4. Add Jeera, cloves and Bay leaves

5. When this crackles a little, add the Onions and fry till they are almost golden brown. Now add the tomatoes and garam masala, salt and chilli powder. Cook for a couple more minutes until the oil starts to seep out.

6. Meanwhile, take the eggs halves and fry it gently with the yolk facing down. This keeps

the yolk in place when cooking in the gravy.

7. Now add the eggs to gravy and let it boil for a few minutes.

8. Lastly, add the coconut milk and boil for 2 mins. Garnish with scallion leaves and cilantro and serve hot with rice.