I am really excited that my article on Kerala Cooking is up over at The Daring Kitchen :) Go check it out! Come back quick for this awesomely easy, creamy scrambled egg curry in coconut milk, Kerala style!
By now you should know that I love to cook and bake. In fact I think I have actually reached the point when I like to cook or bake even more than I like to eat ( my erstwhile most favourite thing to do) But if I told you I always feel like cooking and prefer my cooking to anyone else's, that would be a big fat lie. Sometimes when the monkey has been exceptionally trying and I have mooshed avacado, bananas or other gloopy baby food in my hair ( don't ask) all I want is
Lately I am in love with this super yummy and brilliantly simple curry, combining all my favourite Kerala falvours. The thick coconut milk and eggs scrambled with spices and onions add a surprising creamy texture that is great with rotis, appam, bread or even rice.
I found this gem along with many others at Maria's awesome blog and it completely blew me away. It is now always on the top of my mind, when we are off meat like Fridays or Lent, or something quick to whip up when unexpected guests arrive and there is nothing in the freezer. Perfect way to also use up those extra egg-whites or egg-yolks from my baking. It is also one of those simple dishes that a beginner can easily master and I wish I had learnt this in my early days of cooking so I wouldn't have had to just make dal every single day!
I am sending this delicious, quick and easy curry to The Kerala Kitchen ( our Kerala cooking club) which is being hosted over at Spoonful of Delight by the awesome Sarah.
Scrambled egg curry in coconut milk
Recipe Source: From Maria's blog here
Eggs – 2 ( can use 4 egg yolks if you want to use up left over yolks or just 4 egg whites to make this more healthy)
Onion – finely chopped – 1/2 cup
Tomato – chopped 1 ( I used 1/2 a can of tomatoes to make this even quicker)
Green chilly – 2-3
Curry leaves- 4-5
Chilly powder – 1/2-1 tsp
Garam masala – 1/2 tsp
Pepper powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Thick coconut milk – 1 1/4 cup ( I used tinned)
Oil (I used about a tbsp of coconut oil)
Optional : Cooked vegetables like peas, potatoes, bell pepper, mushrooms etc.
Heat oil in a pan and add the onions, tomatoes, green chillies and curry leaves and stir occasionally.
When onion becomes golden brown color, add the spice powders & salt and fry till the oil starts separating and glistening over it. Add cooked vegetables ( if using)
Add beaten eggs to this. Scramble the eggs well along with the masala.
When the eggs are cooked, add the coconut milk. Mix well. Cook for 5 more minutes on simmer and then remove from heat. Don't cook for longer as the coconut milk may curdle if cooked too long.
I like to garnish this with one boiled egg sliced fine as well as a few roasted cashews
Serve hot with chappathi/roti, rice, puttu, idiyappam, appam etc.
Notes: If you want more egg pieces in the curry, you can add extra eggs. You can adjust the spices as per your taste. Also you can add cooked veggies like broccoli, beans, bell peppers, peas, potatoes etc. along with the eggs to make this even more hearty. I just add whatever I happen to have on hand, including tinned kidney beans one time!
Verdict: Creamy, thick, flavorful and surprisingly delicious for something that is so easy to make!
If you like this creamy coconut milk based curry, you will also like:
Quick Pressure cooker chicken curry in coconut milk
Traditional Syrian Christian stew in coconut milk
Do try out my other Kerala Recipes too and tell me what you think!