Egg and potato curry – an ideal Kerala breakfast accompaniment to Appam, Puttu, Upma, Idiappam, Parathas or even bread! It’s creamy, simple and uncomplicated, rich in taste and flavour, traditional and very popular.

This particular dish is the best quick fix meal you can rustle up when guests drop in. Potatoes and eggs are a great combination, cubes of potato are slow cooked in a spice gravy and finished off with a generous addition of coconut milk.

At home, I make this curry atleast once a week, if not twice. As a family, we love this curry and usually have it at breakfast time – sometimes with idiappam or with appam. Basically it’s a modified spicy version of a traditional egg stew. Special care must be taken to see that the eggs are just boiled and not overboiled. Boiled eggs should have a soft and firm egg white with a firm egg-yolk inside. Gashes are made on the boiled egg so that when soaking in the curry, the egg soaks up the different flavours and is even more tasty when eaten. You could also halve the eggs and add it to the curry.

An old, old recipe of mine- happy to be sharing it with you,

 Ingredients :

• Eggs -4-6
• Onion sliced -2
• Green chillies slit – 4-5
• Curry leaves – a few
• Ginger- Garlic paste – 2 tbsp
• Potatoes -2 medium ( cut into cubes)
• Tomato purée – 2-3 tbsp
• Coconut Milk- 21/2 cups from half a coconut
• Any vegetable oil – 3-4 tbsp 
•  Coconut oil -2 tsp
• Salt to taste 

In a bowl take:

• Coriander powder – 2 tbsp
• Kashmiri Chilli powder – 1 tbsp
• Turmeric powder- 1 tsp
• Cummin powder- 1 tsp
• Garam masala powder- 1 tsp
• Pepper powder – 1 tsp
• Water- 4-5 tbsp

Mix well and keep aside.

Method:

• Boil the eggs .
• In a kadai, heat some oil and add sliced onions, sauté till light brown and soft, you could sprinkle some salt to hasten the process.
• Once the onions are soft, add green chillies slit and ginger- garlic paste and fry well till fragrant.
• Add the masala paste, cubed potatoes and tomato purée and fry well.
• Add 1 cup of coconut milk and salt to taste and bring to a boil. 
• Cover and simmer on a low flame till the potato cubes are cooked.
• Make gashes on the boiled eggs and add to the gravy.
• To the remaining coconut milk, add a teaspoon of corn flour and add to the gravy.
• Bring to a boil and switch off.
• Add curry leaves and coconut oil, mix well – cover and keep.

Chefs tips:

• When boiling eggs, see that the eggs are at room temperature.
• Add a little vinegar and salt to the water to prevent any leakage.
• When the masala paste is added, add a little water ( about half a cup)  to fry the masala well.
• You could also omit the eggs and add a couple of carrots or even fresh green peas for a vegetarian curry.
• This dish serves 4-6 people.     

“There has never been a sadness that breakfast food cannot cure.”            -Ron Swanson

Till my next post,

Cheers

Rose