A Malabar style scrambled egg curry, with a freshly ground and fennel-spiced coconut paste…
Choosing recipes for this week’s Blogging Marathon #117 theme of “Pick one ingredient, make three courses” – the ingredient being egg – wasn’t tough. In fact I had too many choices to make and cook. Hehe… But this recipe was something I really wanted to make and share on the blog. HD is very finicky when it comes to the curries that is made in his home in Payyoli. His ammayi – his uncle’s wife – is an amazing cook. I can surely never compete with her. I have already mentioned about her in my recent Kalthappam post and in this post as well. The only curry he tells me tastes very close to hers is this fish curry, and I have been trying to get this egg curry right, since he loves it with katti pathiris in the morning. I had even watched when his ex-employee’s family was staying with us some two years ago, but to my bad luck, I forgot where I had noted down the measurements and process. 😕 Thankfully, a lot of checking and asking here and there, I finally – hopefully! – got the gist right!
This egg curry is made slightly different that how umma makes – we don’t add anything coconut into an egg curry, unless it is an ishtu. But towards their side, they make an egg curry with a coconut paste added. I have made it by scrambling the eggs into the gravy but you can either boil and add or make an omelette with it. The curry is simple, yet it can get a mess if you mess up a little here and there and taste a bit off. Do ensure that the coconut paste is ground till nice and smooth to avoid any bites in the curry. Once this curry was made, HD was like, “Ah, finally it is close to how ammayi makes it.” Don’t we all loathe comparisons? 😉 Hehe… Off to the recipe…
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1 onion, sliced
- 1 inch ginger, pounded
- 2 green chillies, sliced
- 1 tomato, chopped
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- 4 small eggs
- ¼ tsp garam masala powder
- Salt to taste
- Coriander leaves for garnish
- FOR GRINDING:
- ¾ cup grated coconut
- ¾ tsp fennel seeds
- Add the ingredients under "for grinding" in a grinder jar and grind with a little water to make a smooth paste.
- Heat oil in a chatti. Splutter the mustard seeds and fry the curry leaves.
- Saute the onion till wilted. Add the ginger and chillies and saute for a couple of minutes.
- Add the tomatoes and cook till the tomatoes are completely smashed. Sprinkle water if it sticks.
- Add the coriander, turmeric and red chilli and cook for another five minutes or till raw smell is gone.
- Add the ground coconut paste along with a cup of water. Add salt. Allow the mixture to come to a boil.
- Now break in the eggs and give it one gentle stir. The eggs will have a scrambled appearance. Cook till the eggs are done.
- Sprinkle the garam masala powder and coriander powder and switch off. Serve hot with pathiris.