Hello readers, today I'm sharing a delicious, creamy vegetarian curry recipe. The curry goes by various names, two of which are Kerala Egg curry or Nadan Mutta. The reason for the name variations is because the dish is popular in so many different parts of Asia and Indian.
If any of the spices are unfamiliar to you take a look at this spices page. I have given substitute products and given an explanation for some of the more unusual ingredients.
Kerala Egg Curry
- 6 eggs Hard Boiled
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 2 green cardamon pods
- 2 cloves
- 5 gm cassia or cinnamon bark (not cinnamon quills)
- 1 bay leaf
- 250 gm brown onion
- 10 gm garlic
- 10 gm ginger
- 200 gm tomato fresh
- 1 TBS jaggery sugar (coconut sugar can be substituted)
- 1 teaspoon Deggi Mirch Indian Chilli Powder (or substitute for sambal oelek)
- 1 teaspoon turmeric powder
- ½ teaspoon salt
- 350 gm coconut milk
- ½ teaspoon garam masala
- 1 TBS kasouri methi optional
- Add the cumin, coriander, cassia bark, cardamom and cloves to the TM bowl. Dry roast 1 min/Varoma/Speed 1 (MC OUT)
- Mill the spices 1 min/Speed 9. Scrape down TM bowl.
- Quarter the onion and add it to the TM bowl with the garlic, ginger and bay leaf. Chop 5sec/Speed 9.
- Scrape down the bowl and add the tomatoes. Mince 20 sec/Speed 9.
- Scrape down the bowl, add salt, sugar, chili and turmeric. Cook 25 min/100 degrees Speed 2.5 (MC OUT) Use the steamer on the lid to prevent splashes.
- In the meantime peel the boiled eggs.
- Add the coconut milk and garam masala. Blend 1 min/Speed 8.
- Add the Kasoori Methi (if using). Cook 2 min/100 degrees/Speed 2.
- Place peeled eggs in the serving container, pour the curry sauce over the eggs and serve.
Each region has their own variation of the same basic curry. For example, closer to Malaysia coconut milk is used in the dish. In North India, this dish is popular amongst the Punjabi population, however, the egg is served in a rich tomato based gravy. Today I'm making a more Indian/Malaysian style egg curry as it includes coconut milk.
I have adapted the recipe for use with the Thermomix. You will find the curry can be made in either the TM5 or earlier models.
Some of the ingredients may be a little difficult to find so I've provided a range of substitute products. Please don't be tempted to swap the Deggi Mirch Kashmiri Chilli powder for regular chilli powder. The Indian chilli powder is completely different. Kashmiri chilli is much more flavourful and mild, it also gives the curry a lot of its vibrant colour.
For those of you who don't know, my family and I spent some time in India last year whilst writing an Indian ThermoKitchen Cookbook. We had a fabulous time learning about spices, and how to cook authentic Indian dishes.
Once I returned home I took that knowledge and learned how to adjust and recreate the dishes in the Thermomix. I'm really pleased with the results I achieved. If you enjoy this recipe. Please take a look at my Indian cookbook. It features 28 authentic Indian recipes that I know your family will love as much as we do.
If you would like more great Thermomix recipes, follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers. So if you’re want to "Create more with your Thermomix" make sure to join both pages.