Kerala Style Eggs in Purgatory

A simple yet delicious egg curry from the South Indian state of Kerala. Kerala is know for its coconut curries with curry leaves and spice dominate recipes. After all most Indian spices like black pepper, green cardamom, nutmeg, mace, cloves, cinnamon are grown here in abundance in its fertile tropical land and exported all over the world. The everyday cuisine of Kerala is dominated with coconut, curry leaves, rich spices paired with beautiful vegetables, lentils, seafood and scooped with rice. The land and sea offer a variety of beautiful tropical vegetables, fruits and seafood. I was fortunate to have eaten some of the best curries in the backwaters of Kerala.

This egg curry is one I reach out when my fridge is running low on groceries. I always seem to have eggs and this recipe comes in handy, made in under 30 minutes with just a few spices. I also prefer poaching the eggs in the curry. I find the poached eggs have better texture than boiled eggs. If you prefer boiled eggs, preboil the eggs before adding to the curry.

What to eat with Egg Curry? Ideally a dosa like crepe called Appam or rice vermicelli called Idyappam is delicious with this curry, but I’m keeping this meal under 30 minutes so rice it is. I also paired a simple stir fry greens to boost the nutrients in our meal. Hope you’ll try it and if you make this curry please share on Instagram, I love seeing your beautiful recreation.

SOUTH INDIAN EGGS IN PURGATORY 

INGREDIENTS  

• 6-8 pasture raised large eggs
• 1-2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped or grated 
• 1 teaspoon minced garlic, about 4 medium cloves
• 1 teaspoon minced ginger
• 8-10 curry leaves (optional) highly recommended
• 3-4 ripe plum tomatoes, finely chopped, about a cup
• 1-2 hot chilies, chopped use to your heat tolerance2 whole cloves
• 1 2-inch piece cinnamon stick
• 3 green cardamom pods, bruised
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground fennel seeds
• 1 teaspoon mild paprika or Kashmiri chilli powder for color not heat
• 1 13.5 oz coconut milk 
• ½-3/4 teaspoon sea salt
• 2 tablespoons chopped cilantro
• Serving suggestions
• Wilted greens like broccolini, Bok Choy, Spinach, Kale, Mustard greens
• Basmati rice
• Roti or naan or paratha

INSTRUCTIONS 

1. Warm the coconut oil in a large sauce pan over medium heat, gently add the cloves, cinnamon, cardamom and fry until they begin to sizzle and start to get fragrant.  Be careful not to scorch them.  
2. Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chile peppers, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and saute for 2 minutes. 
3. Add the tomatoes and cook for 4-5 minutes, stirring frequently.  
4. Add the coconut milk and salt and bring to a boil, lower the heat to a gentle simmer and cook covered for 20 minutes, stirring occasionally.
5. Carefully crack the eggs into the curry neatly arranging them in a circle. Turn up the heat and cook uncovered until the curry start to bubble and the eggs start to firm up, about 3-4 minutes. Garnish with cilantro. Serve with lots of wilted greens, and a side of basmati rice or any Indian flatbread.