Kerala Egg And Potato Curry With Coconut Milk Recipes

KERALA STYLE EGG & POTATO CURRY RECIPE

Steps:

• Heat oil in a pan&add finely sliced onions&salt. When onion becomes golden brown color, add green chilli&ginger garlic paste. Fry for 2-3 minutes. Add the masala powders&a 1/2 tsp of oil&fry for 3 minutes. Add cooked potatoes&mix well. Add thick coconut milk&bring to boil. Reduce flame to lowest&add hard boiled eggs&cook till the gravy becomes thick, say around 5 mins. Garnish with coriander leaves. Serve hot with palappam, kallappam, puttu&chappathi. For veg variation: You can use veggies like carrot, beans, cauliflower, green peas etc; Cook the vegetables first&add it along with the potato. Rest of the recipe is same. Notes: I used potatoes&carrot also for this curry. We need loads of "chaaru" (gravy), so I've used 2 cups of coconut milk, you can adjust the qty to suit your taste. Also if you dont prefer a creamy curry, you can use medium thick coconut milk instead of thick coconut milk. To enhance taste&also give a rich flavor, you can add cashew paste also. Mix the cashew paste in coconut milk&add to the curry. To make cashew paste, soak a small handful of cashews in hot water for 5-7 mins&grind them to a smooth paste.

KERALA EGG AND POTATO CURRY WITH COCONUT MILK

Steps:

• 1. Prepare the onion paste and coconut milk. Then place the eggs in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, then shell them and cut in half lengthwise.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, garam masala, cumin, paprika, turmeric, and salt and stir about 30 seconds. Then add the onion paste and the potatoes and cook over medium heat, stirring to roast the potatoes, about 5 minutes.3. Add the coconut milk and cook about 5 more minutes. Then mix in 1 1/2 cups water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender and the sauce thick, 10 to 15 minutes. (Add the remaining 1/2 cup water if the sauce is too thick before the potatoes are done.)4. Mix in the fenugreek leaves and cilantro, then carefully add the halved eggs and simmer about 5 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.