Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry
Spicy curry base that is finished with creamy coconut milk to balance out the spiciness is what makes this Kerala Style Egg Curry with Coconut Milk, so special. If you want to make it Vegan and skip the egg, you can just add a few other veggies like potatoes and carrots and it will still be just as good!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
- 8 Eggs
- 1 tbsp Coconut Oil
- 1/2 tsp mustard seeds
- 8 - 10 curry leaves
- 1 red onion , chopped
- 2 Roma tomatoes , chopped
- 4 Thai green chillies (you can use less, if you want it less hot) – slit lenghtwise
- 1 tsp ginger – garlic paste
- 1 tsp garam masala powder
- 1/2 tsp turmeric powder
- 1/2 tsp crushed black pepper
- 1 can coconut milk
- salt , to taste
Hard boil the eggs, peel and keep aside.
In a heavy bottomed pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves.
Add the chopped onions, ginger garlic paste and the green chillies. Sauté well for a couple of minutes till the onions turn slightly golden brown in color.
Throw in the turmeric and garam masala powder and sauté well for a couple of minutes till the raw smell of turmeric disappears.
Now add the tomatoes and sauté till they become soft.
Add the salt and crushed black pepper and stir well.
Lower the heat and add coconut milk. Once it starts to simmer, add the eggs to the curry. If you want you can make small slits in the eggs or cut them in half before you add them.
Remove from heat and serve hot.
Calories: 765kcal | Carbohydrates: 32g | Protein: 47g | Fat: 48g | Saturated Fat: 23g | Cholesterol: 1309mg | Sodium: 1112mg | Potassium: 940mg | Fiber: 10g | Sugar: 15g | Vitamin A: 3235IU | Vitamin C: 206.7mg | Calcium: 268mg | Iron: 7.2mg