Kerala Egg Molee Curry

Ingredients

• Egg - 4 whole
• Green peas - 1/4 cup
• Coconut milk - 2 cup
• Ginger - 1 whole
• Garlic - 2 clove
• Green chili - 2 whole
• Shallot - 2 whole
• Tomato - 1 whole
• Red chili powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Mustard seeds - 1 tsp
• Coriander leaves
• Salt
• Coconut oil

Instructions

1. 1If your eggs and peas are not cooked, hard-boil the eggs and cook the green peas, then cool and set aside; you can also use ready-boiled eggs and peas to speed things up.
2. 2Heat a splash of coconut oil in a pan over medium heat and sauté chopped shallot, grated ginger, crushed garlic and sliced green chili until the shallot is light brown and fragrant.
3. 3Add 1 tsp red chili powder, 1/4 tsp turmeric powder and 1/2 tsp garam masala powder to the pan, and fry briefly until the raw spice smell fades.
4. 4Stir in the chopped tomato and cook until the tomato breaks down and becomes soft, creating a saucy base.
5. 5Add the boiled green peas and salt to taste, then mix everything together so the peas are evenly coated with the spices.
6. 6Pour in 2 cups coconut milk and bring the curry to a gentle boil; once it starts to bubble, add the hard-boiled eggs halved, stir so the eggs are coated with the masala, and then remove the pan from the heat.
7. 7In a small separate pan, heat a little coconut oil, splutter 1 tsp mustard seeds, then add a few chopped shallots and fry until golden brown; pour this seasoning over the curry for a bright, toasty finish.
8. 8Garnish with coriander leaves and serve warm.
9. 9Optional: serve with appam or roti for a classic Kerala pairing.