Kerala Egg Curry
Easy Thermomix Egg Curry (Kerala Egg Curry). Adjust the heat to suit your tastes.
Ingredients
- 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
Instructions
- 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.
Notes
This curry is a medium heat level. If you like a mild curry start with ½ teaspoon of the Deggi Mirch Kashmiri Chili Powder.
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Nutrition
Calories: 250kcal
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