Egg Roce (Coconut Milk) Curry

When it comes to egg curries my mind instantly runs to my cousins' place in Mangalore where they used to have egg curry for lunch every Saturday afternoon. If i happened to land up in their house on any Saturday I was assured of having some delicious eggs for lunch. I miss that so much today cuz I rarely make egg curries - partially because the little one was allergic to the yolks when he was a baby. However, now that he's well past that incubation period, I thought of reintroducing it into our daily menu. Besides my mom's recipe (which i totally love) I thought of hunting for a recipe on the net & found one on Malabar Spices and it turned out great.

One reason why the Kerala cuisine is close to my heart is because of the similarity of flavours in their coconut/coconut milk based recipes. The only addition is the curry leaves which is added to almost all kinds of savoury dishes - from snacks to meat to fish items. My mother used to prepare a similar egg roce curry but minus the coriander powder & curry leaves.


Egg Roce Curry
Prep time: 15-20 mins | Cook time: 15 mins | Serves 4

You Need:
Method:
1. Fill a pan with sufficient water and place the eggs in it. The water should cover the eggs. Keep over high flame & boil for 15 minutes. Remove from flame. Discard hot water, rinse the eggs in cold water & remove the shells. Cut the eggs lengthwise into halves. Set aside
2. In a wok or wide bottomed pan heat some oil and toss in the chopped onions & curry leaves & fry till they turn translucent. Toss in the ginger, garlic & green chillies and fry.
3. Add the chopped tomatoes and salt and fry till they turn a bit mushy.
4. Add the powders - chilli, turmeric & coriander and fry on a low flame till the oil leaves the sides
5. Add the coconut milk and allow it to boil. Lower flame & check the salt. Add more if required
6. Gently add the halved eggs and cover them with the gravy & simmer for 2-3 minutes
7. Garnish with chopped coriander & serve hot with white rice

Recipe Source: My mum and partially adapted from: Malabar Spices

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