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.
So even though we’re not from an egg eating tradition, and not all that fond of them, one thing we do like on occasion is a good egg curry. India has a regional variety of egg curries, and one that is close to our hearts comes from our home state Kerala. In this recipe, boiled eggs are halved and pan fried to a golden brown and then simmered in a mildly spiced coconut milk gravy. This particular recipe is adapted from The Vegetarian Menu Cookbook by Vasantha Murthy. If you like coconuts and coconut milk, you know how much of a difference the additon of it can make to a dish. We could be biased because we love coconut, but I’d say if you’re a fan of egg curries then this is one you must try.
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)
Egg Moillee/ Mollee - Kerala Style Egg Curry with Coconut Milk
- 6 eggs , hard boiled
- 2 onions large , sliced thin
- 2 tomatoes large , chopped
- 2 - 3 green chillies , slit lengthwise
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp turmeric powder
- 3 pods cardamom
- 4 cloves
- 2 cinnamon small sticks
- 2 bay leaves
- 4 - 5 tbsps ghee
- 1 coconut thick milk from
- 1 sprig curry leaves
- 3 tbsps coriander chopped
- to taste salt
- 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. Sautxe9 till soft and golden in colour. Add the ginger and garlic pastes and sautxe9 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).