KERALA.....located in the south-west region of India on the Malabar Coast, was formed on 1 November 1956 as per the States Reorganisation Act by combining various Malayalam speaking regions. The region was prominent spice exporter from 3000 BCE to 3rd century. The Chera Dynasty was the first powerful Kingdom based in Kerala. It remained an international spice trading Center during the Chera rule. Later, in 15th century, the lucrative spice trade attracted Portugese traders to Kerala, and eventually paved the way for the European colonisation of India. It has the highest literacy rate among all states of India. It is an important tourist destination, with backwaters, beaches, Ayurvedic tourism and tropical greenery being its major attraction.
Kerala being a coastal region, has abundance of coconut trees. Obviously there will be predominant use of coconut in its cuisine.....in all form.....milk, cream, grated, paste. Eggs being very healthy and regular at my home, I explore through the Internet for more and more variety of egg curries. Just stopped by this simple but colourful recipe with all the goodness of coconut one day. Prepared it without delay and thought its worth sharing. The combined flavour of coconut and curry leaves makes it divine.
Eggs (preferably duck) : 4
Onion : 2(medium)
Ginger Paste : 1 tsp
Garlic Paste : 1 tsp
Chilli Powder : 1 tsp
Turmeric Powder : 1/4 tsp
Fennel Powder : 1/2 tsp
Salt : As per taste
Cumin Seed : 2 pinches
Curry Leaves : 8-10
Coconut Milk : 100 ml
Green Chilli : 2
Oil : 2 table spoon(Authentically coconut)
Potato : 1 big(optional)
Wash the eggs very carefully and put for boil with enough water. Put in one spoon salt. This helps the shell come out very easily. After the water comes to a boil, boil for another 5 minutes. Switch off, let it cool.
Peel,wash and slice the onions thinly. Slit the green chillies. Wash and cut the potato into 4 pieces, first lengthwise and then widthwise.Get the ginger n garlic paste ready. All the spice powders should be kept in small bowls. Coconut milk poured in a cup.Peel off the shells from the eggs and slit both ends.
Heat oil in a wok. Apply little turmeric and salt on the potato pieces. Lightly fry them. In the same oil, put the cumin seeds and curry leaves for tempering. Do not allow the curry leaves to burn. Tempering should be done at low heat. Put in the sliced onions and fry till golden brown. Put in the ginger and garlic paste. Saute well till the raw smell goes. Put in all the spice powders along with salt and turmeric and saute well till the spice mix seperate from the oil.
At this stage, put in the lighty fried potato pieces. Keep stirring for 1 minute. Pour in 1 tea cup of water. Cover and let boil till the potatoes are half done.
Now open the cover and pour in the coconut milk. Add the slitted green chillies. No need to cover. After the curry comes to a boil, put in the eggs. Let boil for another 2 minutes. Switch off, you are done.
Please do not boil the curry much after pouring in the the coconut milk, it may curdle. Enjoy with steamed piping hot rice.