Malabar Egg Curry | Kerala Style Egg Curry Recipe | Egg Curry | Chef Girish Joshi скачать в хорошем качестве

Malabar Egg Curry | Kerala Style Egg Curry Recipe | Egg Curry | Chef Girish Joshi

#malabarfood #keralastyleeggcurry #eggcurry #eggcurryrecipe #creamyeggcurry #eggrecipe #masalachairecipe Malabar Egg Curry is a delicious, creamy egg curry made with thick coconut milk and spiced with curry leaves, black pepper, and a few spices. The northern parts of Kerala specialize in Malabar Cuisine, which is noted for its liberal use of a wide variety of spices and coconut. A few essentials in making a good Malabari dish are the use of thick coconut milk, fresh curry leaves and the generous use of freshly ground black pepper. Also, shallots give this dish an authentic taste, but onions would do the job as well if you don’t have shallots. This simple creamy Malabari egg curry goes well with rice, chapati, dosa or paratha. Preparation Time - 15 minutes Cooking Time - 25 minutes Serves - 2-3 Ingredients: Hard-boiled eggs, slightly slit - 6 Coconut oil - 3 tbsp + 1 tbsp (used at the end) Curry Leaves - 2 sprigs Mustard Seeds - 1 tsp Shallots, sliced - 1 cup Ginger and garlic puree - 1 1/2 tbsp Tomatoes, chopped - 2 Turmeric powder - 1/2 tsp Coriander powder - 1.5 tsp Red chilli powder - 1 tsp Green chillies, slit - 3 Tamarind pulp - 1 tbsp Coconut milk - 1 1/2 cups. Jaggery- 1 tsp Salt - 1 tsp Garam masala - 1/2 tsp Black pepper, coarse ground - 1 tsp Water - 1 cup Garnish : Curry leaves - 1 sprig Coriander, chopped - 3 tbsp Preparation: Hard boil eggs, peel and slit/score them lightly. (This will help eggs absorb the sauce and spice when it's cooked in the gravy) Slice shallots, chop tomatoes and extract fresh coconut milk. Cooking: Heat coconut oil in a pan add mustard seeds, and curry leaves and saute till mustard seeds crackle. (Any vegetable oil can be used, but traditionally coconut oil is used, which gives a unique and authentic flavour to this dish) Add shallots and saute till they turn slightly golden brown in colour on medium heat. (You can use regular onion, I prefer shallots for this dish for their sweet and mild flavour) Add turmeric powder and ginger & garlic paste. Saute till the raw smell disappears from the ginger garlic paste Add chopped tomatoes, coriander powder, and red chilli powder and saute for 7-8 minutes till oil separates from the gravy. Add coconut milk, tamarind pulp, and jaggery and cook for 5-6 minutes on medium heat. Add water, salt, and boiled eggs and cook for another 4-5 minutes. Add garam masala, fresh curry leaves, black pepper, a tbsp of fresh coconut oil, and coriander leaves and cook for another few minutes. Malabar egg curry is ready, have it with plain steamed rice, paratha or appam. Follow us on Facebook -   / masala-chai-103280735395047