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–+ servings

eggs in coconut masala

A simple, but hot coconut masala with halved eggs. Mootay moli is from Kerala and is easy, simple and bursting with flavour.
egg and coconut milk curry
prepare: 5 minutes
cook: 25 minutes
total time: 30 minutes
difficulty: moderate
yield: 4 servings
calories: 397 kcal
diet: gluten free
cuisine: Indian, keralan

equipment

  • small pot
  • kadai

ingredients

  • 4 eggs - large, free range

for cooking

for serving

instructions

to cook the eggs

  • Using a pin, prick the rounded bottom of each egg. Place them in a small pan and add enough cold water to cover them. Bring the water up to a simmer, then cook for six minutes. Remove from the heat, pour out the water, and cover eggs with cold water to stop the cooking process. You may need several changes of water to cool the eggs.
  • Once cooled, carefully peel the eggs, under gently running water and set them aside.

to cook

  • Heat the oil in a kadai or wok over medium heat until the oil becomes clear. Allow the oil to cool, then add the turmeric and chilli powder and cook for one minute.
  • Add the eggs to the masala and fry for one minute, until eggs are well coloured by the spices. Use a slotted spoon to remove eggs from the pan and set them aside.
  • Add the onions, ginger, chillies, curry leaves and salt, then cook for ten minutes, until onions are softened.
  • Stir in the coconut milk and bring to a simmer. Cook for five minutes, or until the coconut milk has reduced to a creamy consistency.
  • Stir in the jaggery.

to serve

  • Halve the eggs, place onto warmed serving dish, and pour the sauce over. Sprinkle with garam masala and coriander leaves.

notes

  • Use the largest free-range eggs you can get for this recipe.

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nutrition

Serving: 175 g | Calories: 397 kcal | Carbohydrates: 12 g | Protein: 8 g | Fat: 36 g | Saturated Fat: 21 g | Cholesterol: 163 mg | Sodium: 515 mg | Potassium: 440 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1030 IU | Vitamin C: 38.4 mg | Calcium: 62 mg | Iron: 5 mg