This flavourful egg curry is a well loved dish in our family. It is a dish typical of Kerala, a state in Southern India. This recipe is from Malabar, which is situated in the Northern part of Kerala. It is traditionally eaten for breakfast with pancakes. It is particularly good with steamed rice and all Indian flat breads.
It’s a very quick recipe to put together, especially if you have guests unexpectedly. The chilli powder may seem excessive to some people not used to heat. You can reduce the amount of chilli powder to your taste. The curry is quite thick and it’s meant to be that way.
Eggs are the cheapest source of protein and one egg has 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.
This recipe is from Malabar Cookery by Ummi Abdulla.
PREP: 20 minutes COOK TIME: 20 minutes
4 hard-boiled eggs, sliced in two
1 large onion, sliced
2 tomatoes, chopped
2 tsp red chilli powder
½ tsp turmeric powder
4 cloves garlic
2 tsp aniseed
6 tbsp oil
½ cup water
Salt to taste
Grind the aniseed and garlic with the chilli powder and turmeric powder.
Heat the oil in a wok and sautè the onions until they are lightly browned. Add the ground paste and sautè for a few seconds. Add the tomatoes, salt and water. Cook till the gravy is thick. Add the egg and cook until the oil oozes out. Serve immediately.