Egg Moillee/ Mollee - Kerala Style Egg Curry with Coconut Milk
This post might come as a bit of a surprise on this blog since it is a vegetarian blog! There are many different kind of vegetarians and though we’re traditionally and culturally lacto vegetarians, we are now ovo-lacto-vegetarians to an extent. I say extent because though we do eat eggs we’re not overly fond of them. The fact of the matter is I am always happy to see a cake, cookie or bread recipe with very few eggs in it or none at all.
That said, there are a few egg dishes we really like and this particular dish one of them and the recipes is adapted from The Vegetarian Menu Cookbook by Vasantha Murthy. My husband and I like this egg curry from Kerala with coconut milk in it. If you like coconut and have had food made with coconut milk, you know how that makes all the difference. Of course we could be biased because we love coconut.
This recipe is adapted from The Vegetarian Menu Book by Vasantha Moorthy. Her recipe is actually a variation on the famous Kerala fish dish called Fish/ Meen Moillee (or Molly as some people like to call it) which is a mildly spiced fish stew made with coconut milk.
Serve this Egg Moillee/ Mollee with rice or chapathis but it tastes the best served with thin lacy and savoury rice pancakes called Vellayappam.
Egg Moillee/ Mollee (Kerala Style Egg Curry with Coconut Milk)
- Cut each egg in half. Heat the ghee in a pan and place the eggs with cut side face down. Shallow fry the egg halves, gently turning over, till golden brown. Remove from pan and keep aside.
- To the remaining ghee, add the bay leaves, cardamom, cloves and cinnamom and stir a couple of times. Add the green chillies, stir and now add the sliced onions. Sauté till soft and golden in colour. Add the ginger and garlic pastes and sauté till the ghee separates.
- Add the turmeric powder, curry leaves and tomatoes and allow to cook well.
- When done add the coconut milk, 2 tbsp coriander leaves, salt and mix. Just bring to a boil and take off the heat immediately. If you allow the curry to boil after adding coconut milk, it will split. The consistency of the coconut milk gravy should be thick and sauce-like rather than watery.
- To serve, place the shallow fried egg halves in a serving dish and pour the coconut milk curry over this. Garnish with remaining 1 tbsp coriander leaves.
- Serve hot with chapathis/ parathas/ rice or aapams (fermented rice pancakes).