One of my friends is from coastal Karanataka and this is her signature dish. First time she made it for a large gathering, everyone loved this over mutton keema which goes to say how awesome the malabar curry tasted. This is a slightly modified version of the same malabar curry, the change being that I didn’t use turmeric and red chilli powder, you can always try with those as well.
- 4 boiled eggs
- 2 tbsp. onion paste
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 cup coconut milk
- 4 star anise
- 4 dry red chili
- 10 curry leaves
- 2 tsp. ghee
- 2 tbsp. refined oil
- 1 tsp. sugar
- Salt to taste
In a pan heat oil and lower the temperature to medium. Fry the boiled eggs so that the they take a light brown hue. Don't over fry them. Remove them and keep aside.
Now temper the same oil with star anise and dry red chilies. When you start getting a nice aroma, add the onion paste to it. Fry on low heat for about three to four minutes. Now add ginger garlic paste and keep sautéing them on very low heat till the raw smell goes away.
Now add fried eggs to it and season it with salt and sugar. Add one fourth cup of water and mix them well. Bring it to a boil before you pour the coconut milk to it.
Now let it simmer on low heat for about five minutes. Turn off the heat and add the rest of the ghee and curry leaves to it. Give a stir and keep it covered till you serve..
Serve it with laccha parota, jeera rice or peas pulao..