Egg Curry - Pungu’s Kitchen
A creamy and spicy Kerala-style egg curry made with coconut milk, aromatic spices, and boiled eggs, perfect with rice or flatbreads.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Ingredients
- eggs: 6
- Water (to boil)
- coconut oil: 2 tbsp
- mustard seeds: 1 tsp
- curry leaves: 2 sprigs
- onions, thinly sliced: 2 medium
- green chilies, slit: 2
- ginger, finely chopped: 1-inch piece
- garlic cloves, minced: 4
- tomatoes, finely chopped: 2 medium
- turmeric powder: 1/2 tsp
- red chili powder: 1 tsp
- coriander powder: 2 tsp
- garam masala: 1/2 tsp
- coconut milk (thick): 1 cup
- water: 1 cup
- Salt to taste
- Fresh coriander leaves for garnish
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