1. Boil the eggs, cool and remove the shells.
2. In a large pot, heat in 1/4 cup of oil over medium-low then fry the shallots, coriander, cumin seeds, anise seeds, dried red chilies and coconut until golden brown. Let this cool for a few minutes then grind the items together along with 1/4 cup of water in a blender or food processor until smooth.
3. Grind the almonds into a paste.
4. Heat 2 tablespoons of oil in the same pot. Add the onions and fry until golden brown. Add the ground mixture, turmeric and salt. Stir to blend. Stir in a half cup of water. Allow it to boil then reduce the heat to low. Simmer for 3 minutes. Stir in the tomato paste and curry leaves. Let this simmer for 2 minutes. Add the coconut milk, ground almonds, garam masala, an additional half cup of water and a few chopped cilantro leaves. Mix well and let simmer for a few minutes. Stir in more water if the curry is too thick. Adjust the salt as needed.
5. Transfer the curry to a serving bowl. Cut the eggs in half. Arrange the eggs on top of the curry.
6 tablespoons olive oil, divided
6 shallots, sliced
2 tablespoons ground coriander
1 1/2 teaspoon cumin seeds
1 teaspoon anise seeds
6 dried red chilies, stems removed
2 tablespoons grated coconut
2 yellow onions, finely chopped
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons tomato paste or 2 small tomatoes, chopped
1 sprig curry leaves
1/2 can coconut milk
1/2 teaspoon garam masala
Malabar Egg Curry is a staple recipe in south India. The spice blend is common to Kerala; hence it is named for the Malabar coast. Egg Curry is usually served for breakfast but it is delicious served at dinner as well. The curry is made with coconut milk and a shallot-spice masala paste. Its creamy texture is delicious and complements the eggs perfectly. Serve with chapatis, iddyappams, puttu or steamed rice.
- In a more traditional version of this recipe, the eggs are served whole. Coconut milk and additional water are not added to the curry so it is much darker and thicker.