Greetings, everyone! I am writing this post from my hometown Mumbai. It has been a wonderful vacation so far and though my little one has had some tummy problems, she can’t stop yelling ‘Go by Rishkaw (Rickshaw)’ every time we step out the door.
The last weeks have been a smorgasbord of all my favorite treats, especially the seafood and the street food. Pani Poori, Sev Poori, Vada Pav, Samosa, Jalebi, Petha, Kulfi, all those amazing dishes, which you can make at home, but enjoying them al fresco, jostling for space among a crowd has its own magic.
In addition to the street food, I landed in Mumbai in time for the annual Versova Seafood Festival which was a seafood lover’s dream come true, with over 50 stalls selling the freshest prawns, crabs, lobsters and a variety of fish, all cooked and served by members of the ‘Koli‘ fishing community themselves. A real slice of Mumbai culture!
I have had only a few opportunities to cook (fine, there was no lack of opportunities, but I am on vacation… Period) So this egg curry is one of the few things I have cooked so far. This is a comparatively mild curry whose heat quotient can be cranked up, as needed.
I have made one change to the traditional Kerala Egg curry by incorporating eggs cooked in two ways: hard-boiled eggs and eggs that are poached in the gravy. For me the best part of this curry is the bits of poached eggs that float in the gravy, thickening the gravy & adding a subtle richness to it.
Here’s the recipe:
Kerala style Egg Curry:
Serves 4-6 persons
8 Eggs, hard-boiled and peeled
2 Eggs, raw
2 large Red Onions, finely chopped
1 Green Chilli, slit lengthwise
3-4 large Garlic cloves, finely minced
1″ piece Ginger, finely minced
2 sprigs Curry leaves
2 Tomatoes, finely chopped
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
1 teaspoon Coriander powder
1/4 teaspoon Turmeric powder
1/2 teaspoon Red Chilli Powder (optional, if you like it hot!)
1 cup Coconut Milk
1/4 teaspoon Black Pepper powder, freshly ground
2 tablespoons Coconut oil (or other cooking oil)
Salt to taste
Water, about 1 cup
Heat the oil in a heavy bottomed vessel. Add the cumin seeds and mustard seeds and allow them to splutter. Add 1 sprig of curry leaves and saute for few seconds.
Add chopped onions, minced ginger and garlic and the green chilies and saute till the onions turn translucent.
Add the turmeric powder, coriander powder (and red chilli powder, if using) and saute on low heat till the spices are cooked.
Add the tomatoes and salt, as per taste. Cook till the tomatoes turn mushy.
Add water, stir everything together and bring to a boil.
Add the eggs and cook for a couple of minutes. Add the ground pepper and the remaining curry leaves.
Add the coconut milk and cook on low flame for a minute. Break the remaining 2 eggs directly into the gravy. Leave untouched for a minute and then give the curry a gentle stir to break up the egg. Cook for a further couple of minutes and then turn off the heat. Serve the curry with boiled rice, appams or rotis.