Kerala Egg Curry Bowl
A weekday bowl of hard-boiled eggs in a Kerala coconut-milk gravy with curry leaves and black pepper, spooned over basmati rice and finished with fresh coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 140g basmati rice. Finely chop 2 shallots (40g) and 2 small tomatoes (160g). Measure ginger-garlic paste (2 tsp), slit 2 green chillies lengthways. Chop fresh coriander (2 tbsp). Peel and make 3 shallow slits in each of 6 hard-boiled eggs.
Boil
Place 6 eggs in a large saucepan, cover with cold water, bring to a boil over high heat. Reduce to medium, cook 10 minutes until hard-boiled. Drain, cool under cold water, peel. While eggs cook, combine rice, 260ml water, and 0.5 tsp salt in another saucepan; boil, cover, reduce to low, cook 10 minutes.
Bloom
Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 0.5 tsp mustard seeds, let pop 20 seconds. Add 16 curry leaves, sizzle 10 seconds until fragrant.
Saute
Add chopped shallots, cook 2 minutes on medium until soft. Stir in ginger-garlic paste and slit green chillies, cook 30 seconds until raw smell fades. Add tomatoes, 1.5 tsp Kashmiri chilli powder, 1 tsp black pepper, 1 tsp turmeric, and 1 tsp salt.
Simmer
Cook tomato mixture 3–4 minutes on medium-low, mashing tomatoes until oil beads. Pour in 160ml coconut milk and 60ml hot water. Bring to gentle simmer on low. Add peeled eggs gently, simmer 2 minutes on low, spooning gravy over eggs. Remove from heat.
Rest
Remove rice from heat, rest covered 5 minutes. Fluff with a fork.
Plate
Spoon fluffed rice into bowls, top with eggs and gravy, garnish with fresh coriander. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.