South Indian Egg Curry
  • 4 eggs, hard-boiled, shelled and halved
  • 1/2 tsp mustard seeds
  • Curry leaves, a handful or more
  • a cinnamon stick
  • 4 green cardamom pods
  • 4 whole cloves
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1-3 green chilli peppers, minced
  • 2 tomatoes, chopped
  • 2 onion, diced
  • 2 cups coconut milk
  • Salt to taste
  1. Heat oil in a pan. Add mustard seeds and curry leaves. Then add clove, cardamom and cinnamon and fry until its color changes. Add onions and fry them until golden brown, then add ginger and garlic paste and continue to fry for a little while. Add the green chillies and tomatoes and cook it until the tomatoes are well cooked and broken down, and the mixture starts to separate the oil. Now add chili powder, coriander powder, turmeric powder, garam masala and salt. Next pour in the coconut milk and stir well, being careful not to boil the curry. Finally add the hard-boiled egg halves gently to the gravy, yolk side up and simmer until heated through
When my husband and I visited his family a few months ago in Florida, we had the best Indian food (and authentic as my inlaws are from Kerala). My mother-in-law would make us a delicious Indian breakfast each morning, such as this egg curry. This curry would be great served with any Indian bread, idli, rice or tortillas and does not have to be reserved for breakfast.