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Kerala Egg Stew

Kerala Egg Stew

I am a huge fan of Chris Saleem’s cooking. I try out his recipes every now and then. This is his version of the Kerala Egg Stew.

A stew is veggies cooked in any liquid. In South Indian cooking, vegetables, meat, fish etc. are cooked in coconut milk. This adds a very distinct flavor to the food. Normally these stews are eaten with starchy items such as rice, appams, idlis etc.

Ingredients:

  • ¬†Boiled Eggs: 4
  • Coconut Milk: 1 cup
  • Potatoes
  • Onion
  • Tomato
  • Carrots
  • Bell peppers
  • Baby Corn
  • Curry Leaves
  • Bay leaves
  • Green Chillies
  • Corriander
  • Salt and Pepper

How to stew the veggies:

  1. Boil the eggs and keep them aside.
  2. Boil baby corn and potatoes and cut them into dices.
  3. Dice all the bell peppers and de-seeded tomatoes.
  4. Slice the onions into fine pieces.
  5. In a pan, heat oil and add all the spices such as mustard seeds, curry leaves, green chillies and bay leaves. Saute for a minute.
  6. Add sliced onions and let them cook till pink.
  7. Add all the vegetables, let them fry for a minute or two and add some water and let them cook for 10 mins, covered.
  8. Once the potatoes, carrots, bell peppers are cooked, add salt and pepper to taste.
  9. Add some coconut milk and let the curry simmer on a low flame.
  10. Add half-sliced boiled eggs and let them stay in the stew for 10 mins. Once the entire curry is cooked, serve it hot with appams or rice.

Tip: Do not boil the curry after adding the coconut milk.

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