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Kerala Egg and Potato Curry with Coconut Milk |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Kerala Egg and Potato Curry with Coconut Milk recipe on the web!!
(Kuala ki Unda aur Aalu Kari)
Category: Egg Curries
Makes 4 to 6 servings
The southern, Kerala-style onion paste, with a fragrance of golden-fried onion and curry leaves, makes for a substantial curry with robust flavors and a thick sauce. Add a few boiled eggs and you have a delicious entrée. Serve it over rice or present it with paranthas (griddle-fried breads) and a cup of green cardamom tea.
___ cup Kerala Fried Onion Paste
___ cup Coconut Milk or store-bought
_ large eggs
_ tablespoons vegetable oil
_ teaspoon cumin seeds
_ tablespoon ground coriander
___ teaspoon Garam Masala
___ teaspoon ground cumin
___ teaspoon ground paprika
___ teaspoon ground turmeric
_ teaspoon salt, or to taste
_ small russet potatoes, peeled and cut into 6 wedges each
_ 1/2 to 2 cups water
_ teaspoon dried fenugreek leaves
___ cup finely chopped fresh cilantro, including soft stems
Freshly ground black pepper
1. Prepare the onion paste and coconut milk. Then place the eggs in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, then shell them and cut in half lengthwise.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander, garam masala, cumin, paprika, turmeric, and salt and stir about 30 seconds. Then add the onion paste and the potatoes and cook over medium heat, stirring to roast the potatoes, about 5 minutes.
3. Add the coconut milk and cook about 5 more minutes. Then mix in 1 1/2 cups water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender and the sauce thick, 10 to 15 minutes. (Add the remaining 1/2 cup water if the sauce is too thick before the potatoes are done.)
4. Mix in the fenugreek leaves and cilantro, then carefully add the halved eggs and simmer about 5 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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