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Kerala Egg Curry
Julie Carlyle
Easy Thermomix Egg Curry (Kerala Egg Curry). Adjust the heat to suit your tastes.
Print Recipe
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course
Main Course, Vegetarian
Cuisine
Indian
Servings
4
people
Calories
250
kcal
Ingredients
1x
2x
3x
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.
Nutrition
Calories:
250
kcal
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