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)