Egg Stew

Main course

A Kerala-style egg stew, packed with spices & simmered in a creamy coconut milk,is a childhood favourite of mine. This delicious dish is commonly served with Appam.

Serving size

3-4

Difficulty

Easy

Ingredients

Spices — 1 cinammon stick — 2 cardamom pods — 3-4 black peppercorns — 1 bay leaf

For the stew — 4 boiled eggs — 2 medium onions, sliced — ½ tbsp ginger, crushed — ½ tbsp garlic, crushed — 4 green chillies, slit — 1 potato, cubed — 1 carrot, cubed — ¾ cup thick coconut milk — 1 cup thin coconut milk — 2 tsp ground coriander — ½ tsp garam masala — ¼ tsp turmeric powder — 2 sprigs curry leaves & coriander leaves — Pinch of salt — Coconut oil

Cooking Time

30 min

Intensity

Mild

Allergens

Eggs

Method

1. Boil the eggs and set aside to cool.

2. In a pan, heat 2 tbsp of coconut oil and add the whole spices (cinnamon stick, cardamom pods, black peppercorns & bay leaves) and fry. Stir well to ensure the spices don't burn.

3. Add the crushed ginger and garlic to the pan and sauté for 1 minute. Then add the sliced onions and chillies and cook for 2-3 minutes until they turn brown. Add the cubed potato and carrot and mix well.

4. Add the turmeric powder, ground coriander and garam masala, mixing well. 5. Add 1 cup of thin coconut milk and gently combine, bringing the mixture to a boil.

6. Cover the pan with a lid on low heat and allow the vegetables to cook for 10-15 minutes, adding a pinch of salt to taste.

7. After 15 minutes, add the boiled eggs and thick coconut milk to the mixture and cook for a further 5 minutes on low heat.

8. Turn off the heat and garnish with curry leaves and coriander leaves. Serve hot with appams.