Here is an easy egg curry that can be made in under 30 minutes. The ingredient list may look daunting but most of it are basic staples found in a South Indian Pantry. I use canned coconut milk for this recipe and it works well. Perfect recipe for the busy weeknight dinners. Serve with Appam, Idiyappam and it goes really well with rice too.
Here are some of the things you can buy online for making this curry Hard Anodized Small Tadka Pan https://amzn.to/3NxjVSN Earthen Kadai/Clay Pot https://amzn.to/35H6dfF Teak-wood Chopping Board https://amzn.to/3hZa4qm Carote Knife https://amzn.to/3IWGrnd Glass Mixing Bowls (500 ml) https://amzn.to/3hMJnVD
Here is the video of how to make Kerala Egg Curry With Coconut Milk
Main Ingredients for the Egg Curry
2 tablespoon coconut oil 1 small piece cinnamon 2 cardamom 3 cloves 1/2 teaspoon fennel seeds 1 sprig curry leaves 1/2 inch ginger, julienne 2 dried red chillies 3 green chillies 4 cloves garlic, sliced 1/2 cup onion, sliced 2 tomatoes, sliced 1 teaspoon salt 1/4 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon Kashmiri red chilli powder 1/2 teaspoon black pepper powder 1/4 teaspoon garam masala powder 1 tablespoon coriander powder 1 cup water 1/2 teaspoon sugar 4 hard boiled eggs 250 ml canned coconut milk 1/2 tomato, deseeded and sliced
For Tempering the Egg Curry
1 tablespoon coconut oil 2 tablespoon Indian shallots, sliced 1 sprig curry leaves 1/2 teaspoon black pepper powder
Add coconut oil to a kadai. Let it heat up. Add in a small piece of cinnamon. Add a couple of cardamom pieces. Add the cloves. Add some fennel seeds. Add a sprig of fresh curry leaves. Add in some finely julienned ginger. Add a couple of dried red chillies. Saute for a few seconds. Add in the green chillies, sliced garlic and sliced onions. Saute the onions for a few minutes till they are soft. Add in a couple of tomatoes that have been sliced. Add some salt at this stage so the tomatoes cook faster. Mix everything well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Once the tomatoes are mushy, add in the turmeric powder, red chilli powder, Kashmiri red chilli powder – (Kashmiri red chilli powder is mainly for the color and is not spicy), black pepper powder, garam masala powder and coriander powder. Saute for a few seconds. Add a cup of water to the pan. Add a little sugar for balance and mix everything well to combine. Cover the pan with a lid and cook on a low flame for about five minutes.
In the meantime, get the hard boiled eggs ready. Make some gashes on the eggs for the flavours of the curry to penetrate into the eggs.
Add the prepared eggs to the pan. Mix well to combine. Add about 250 ml of coconut milk to the pan. Canned coconut milk works perfectly fine for this recipe. Mix well. Do not cook for long after adding the coconut milk. At this stage add some tomato slices that have been deseeded and sliced. Let the curry come to a mere simmer.
In the meantime, let’s prepare a tempering. Heat coconut oil in a small tempering kadai. Add in the sliced Indian shallots and the curry leaves. Saute for a few minutes till the shallots are roasted golden. Once the shallots are golden, switch off the flame and add in the black pepper powder. Mix well. Add the tempering to the egg curry.
Our delicious egg curry is now ready. Enjoy with appam, idiyappam, dosai and this curry goes well with rice too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Main Ingredients for the Egg Curry
2 tablespoon coconut oil 1 small piece cinnamon 2 cardamom 3 cloves 1/2 teaspoon fennel seeds 1 sprig curry leaves 1/2 inch ginger, julienne 2 dried red chillies 3 green chillies 4 cloves garlic, sliced 1/2 cup onion, sliced 2 tomatoes, sliced 1 teaspoon salt 1/4 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon Kashmiri red chilli powder 1/2 teaspoon black pepper powder 1/4 teaspoon garam masala powder 1 tablespoon coriander powder 1 cup water 1/2 teaspoon sugar 4 hard boiled eggs 250 ml canned coconut milk 1/2 tomato, deseeded and sliced
For Tempering the Egg Curry
1 tablespoon coconut oil 2 tablespoon Indian shallots, sliced 1 sprig curry leaves 1/2 teaspoon black pepper powder
Add coconut oil to a kadai. Let it heat up. Add in a small piece of cinnamon. Add a couple of cardamom pieces. Add the cloves. Add some fennel seeds. Add a sprig of fresh curry leaves. Add in some finely julienned ginger. Add a couple of dried red chillies. Saute for a few seconds. Add in the green chillies, sliced garlic and sliced onions. Saute the onions for a few minutes till they are soft. Add in a couple of tomatoes that have been sliced. Add some salt at this stage so the tomatoes cook faster. Mix everything well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Once the tomatoes are mushy, add in the turmeric powder, red chilli powder, Kashmiri red chilli powder – (Kashmiri red chilli powder is mainly for the color and is not spicy), black pepper powder, garam masala powder and coriander powder. Saute for a few seconds. Add a cup of water to the pan. Add a little sugar for balance and mix everything well to combine. Cover the pan with a lid and cook on a low flame for about five minutes.
In the meantime, get the hard boiled eggs ready. Make some gashes on the eggs for the flavours of the curry to penetrate into the eggs.
Add the prepared eggs to the pan. Mix well to combine. Add about 250 ml of coconut milk to the pan. Canned coconut milk works perfectly fine for this recipe. Mix well. Do not cook for long after adding the coconut milk. At this stage add some tomato slices that have been deseeded and sliced. Let the curry come to a mere simmer.
In the meantime, let’s prepare a tempering. Heat coconut oil in a small tempering kadai. Add in the sliced Indian shallots and the curry leaves. Saute for a few minutes till the shallots are roasted golden. Once the shallots are golden, switch off the flame and add in the black pepper powder. Mix well. Add the tempering to the egg curry.
Our delicious egg curry is now ready. Enjoy with appam, idiyappam, dosai and this curry goes well with rice too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/egg-curry-coconut-milk/
Paneer fried rice is a very versatile dish to make for parties or to pack for a lunch box.
Here are some of the things you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Carote Knife https://amzn.to/3IWGrnd Kikkoman All Purpose Soy Sauce https://amzn.to/3wBqPBe Basmati Rice https://amzn.to/3IUeD1S
Here is the video of how to make Paneer Fried Rice Recipe Print
For Cooking Rice
1 cup basmati rice 1/2 teaspoon salt 1.5 cups water
For Frying Paneer
200 grams paneer, cubed 1/4 teaspoon salt 1 teaspoon pizza seasoning 1/2 teaspoon red chilli flakes 1 teaspoon vegetable oil
For The Fried Rice
1 teaspoon vegetable oil 2 tablespoon minced garlic 1 tablespoon minced ginger 2 sprigs spring onions, white part only 1/4 cup onion, finely chopped 1/4 cup carrots, finely chopped 1/4 cup sweet corn, boiled 1/4 cup green peas, boiled 1/4 cup yellow bell pepper, finely chopped 1/4 cup red bell pepper, finely chopped 1 tablespoon soy sauce 1 teaspoon sugar 1/2 teaspoon black pepper powder 1 tablespoon unsalted butter 2 sprigs spring onions, green part
Here is how to do Paneer Fried Rice
We need a packet of Paneer – ie 200 grams for making this recipe. Cut the paneer into bite sized cubes. Instead of paneer, tofu can also be used. Add the cubed paneer to a bowl. Add in a little salt. Add in a teaspoon of pizza seasoning powder. Add some red chilli flakes. Mix well to combine. Instead of pizza seasoning, you can also use any seasoning of your choice and it works well. Mix everything well and let it marinate for 10 minutes.
Heat a teaspoon of oil in a pan and add in the marinated paneer. Roast the paneer for a few minutes till golden. Once the paneer is nicely brown and roasted, remove it from the pan and set aside to cool.
In the same pan, add a little more oil. Add in the finely minced garlic, finely minced ginger and the white root part of the spring onions. Saute for a few seconds.
Add in some finely chopped onions and carrots. Saute for a few minutes till the carrots are half cooked. Make sure to chop the carrots fine so they cook within minutes.
To the pan, add in some boiled sweet corn, boiled green peas, finely chopped yellow bell peppers and red bell peppers, soy sauce, little sugar to bring the flavours out, a little black pepper powder and some unsalted butter. The butter makes the fried rice glossy and delicious. Mix everything well.
Add the cooled rice to the pan. Add the cooked paneer at this stage. Add in some fresh chopped spring onions and mix everything well to combine.
Our delicious fried rice with paneer and vegetables is now ready. It is a perfect recipe for packing for your childrens lunch box and is healthy as its packed with veggies.
Enjoy!
Here is how I cooked the Rice
Add the basmati rice to a bowl and wash it gently in water once or twice. Soak the basmati rice in water for about 15-20 minutes. Soaking helps in keeping the rice fluffy and the rice will stay as single grains without becoming sticky.
Add the drained rice to a pressure cooker. Add little salt and the water. I used 1.5 cups of water for 1 cup of rice today. Cover the pressure cooker with its lid and add the whistle weight on. Cook for 2 whistles.
After the said whistles, switch off the flame and wait for the pressure to settle naturally. Open the cooker and gently fluff up the rice. Transfer the cooked rice onto a plate and set aside to cool. The rice for our fried rice is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 20m
