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Explore Kerala style Egg Curry with Andy Allen #masterchef #india with 1,784,256 views, 58,975 likes, and 826 comments. Experience the impact of this video content that has captured audience attention.

Kerala style Egg Curry Ingredients 12 eggs 2 red onions 2 tomatoes 1 small green chili 6 garlic cloves Thumbsized piece fresh ginger 3 tbsp coconut oil 1 tsp mustard seeds 10 curry leaves 2 tsp Kashmiri chilli powder 1½ tsp coriander powder ½ tsp garam masala ½ tsp turmeric ½ tsp freshly cracked black pepper Sea salt, to season 400ml coconut milk Juice of ½ lemon Fried curried leaves, to garnish Method Step 1: Prep the eggs Place the eggs in a large saucepan of cold water. Place over a high heat and bring to a boil, then cook for 6 minutes. Immediately plunge the eggs into iced water to stop them cooking. Peel the eggs. Heat the coconut oil in a large heavy based saucepan over medium-high heat. Add the eggs and cook, turning gently, until golden brown on all sides. Remove with a slotted spoon and set aside. Step 2: Make the curry Finely slice the red onions, chop the tomatoes, finely slice the Thai chilli and finely grate the garlic and ginger. Place the saucepan back over medium heat and add the mustard seeds and curry leaves. Cook for 30 seconds to temper. Add the onions and saute for 10 minutes, until they turn golden brown. Stir in the chilli, garlic and ginger, and cook for 2 minutes. Add the Kashmiri chilli powder, coriander, garam masala, turmeric and black pepper. Cook for a further minute. Stir in the tomatoes and season with some salt. Cook for a further 5-6 minutes. Pour in the coconut milk and bring to a simmer. Return the eggs to the pan and cook, uncovered for 10 minutes, stirring occasionally. Step 3: Finish and serve Stir in the lemon juice and season with salt. Serve the curry over steamed rice and garnish with some fried curry leaves. Recipe notes Recipe origins and authenticity: Known as Muta Kura, this egg curry originates from the southern region of India with local ingredients of curry leaves and coconut milk, form its rustic base. Some regional versions can be spicier than others, but this version has a balanced level of fire and tang. ‘Kerala’ is characterised by the use of coconut in the form of oil, milk and cream, combined with curry leaves, mustard seeds, chilli and spices from the region. Cook support: You can add some additional tang with tamarind towards the end of cooking, or some sweetness through jaggery or brown sugar. Sourcing: Thai green chillies are the smaller variety available at quality green grocers and have a more intense heat than the larger long green chillies. Substitutions: Coconut oil is the traditional cooking fat for this dish, but you can use ghee if you have that on hand instead. Storage: The curry base can be refrigerated for up to 3 days, if the eggs haven’t been added, then add fresh eggs to serve, or refrigerate for a day with the eggs, as they can become rubbery if stored for longer. Serving ideas: For some additional crunch you could add some toasted cashews or coconut flakes to serve, and stir through some spinach to wilt at the end.

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