Egg curry is a rather familiar egg dish in our country, but this egg stew is one of those south Indian hidden treasures that once you rustle will always prefer. Boiled eggs mixed with a spicy and tangy curry paste, which has the flavour of coconut as well, makes it a full package dish which is simple and easy to make.

Egg curry is a rather familiar egg dish in our country, but this egg stew is one of those south Indian hidden treasures that once you rustle will always prefer. Boiled eggs mixed with a spicy and tangy curry paste, which has the flavour of coconut as well, makes it a full package dish which is simple and easy to make.

How to make South Indian Egg Stew

1. In a stainless steel saucepan add hot water with a little vinegar. Boil four eggs for 10 minutes till they are hard boiled and set them aside.
   
   
2. In a nonstick frypan, melt some ghee and saute mustard seeds and chopped garlic, coriander seeds, green chilli and ginger juliennes. Add sliced onions and cubed tomatoes.
   
   
3. Season with salt, turmeric powder, red chilli powder, and curry leaves. Add some coconut milk and mix. Add in the boiled eggs and toss them to coat in the stew.
   
   
4. Plate the stew and top them with some fried curry leaves.
   

Expert Tips

1. Do not over boil the eggs as the stew needs to stay moist.
2. Add the onions and tomatoes only after the spices are toasted.
3. Cook the onions completely before adding the milk.

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