Boiled eggs halved into a thin, fragrant coconut gravy loosened with curry leaves and black mustard seeds. Cheap, quick and comfortably gluten free.
Prep
10 mins
Cook
25 mins
Servings
4
Per serving
£1.15
Difficulty
easy
This is the everyday Kerala breakfast curry, thin enough to soak into rice rather than sit on top of it. The eggs go in whole and halved at the last minute so the yolks stay just short of chalky, and the coconut milk is never boiled hard once it is in.
Lower the eggs into boiling water and cook for 8 minutes, then drain and sit them in cold water. Peel once cool enough to handle and halve lengthways just before serving.
Eight minutes gives a yolk that is set at the edge and still dense in the middle, which holds up in the gravy.
Heat the coconut oil in a wide pan over a medium heat. Add the mustard seeds and wait for them to pop, about 30 seconds, then throw in two thirds of the curry leaves and stand back.
If the seeds do not pop within a minute the oil is not hot enough and they will taste raw.
Add the sliced onion with a pinch of the salt and fry for 8 minutes until soft and pale gold. Stir in the garlic, half the ginger and the slit chillies for another minute.
Turn the heat down. Add the turmeric, chilli powder and ground coriander and stir for 30 seconds, then add the chopped tomatoes and the remaining salt. Cook for 5 minutes, pressing them down, until they break apart and the mixture looks jammy.
Pour in the coconut milk along with 100 ml water. Bring to a bare simmer and hold it there for 6 to 8 minutes to thicken slightly. Do not let it boil hard.
A rolling boil will split coconut milk and leave a greasy film on top.
Slide the halved eggs in cut side up, spoon a little gravy over them and warm through for 2 minutes without stirring, so the yolks stay intact.
Scatter over the garam masala, the remaining ginger matchsticks and curry leaves and the fresh coriander. Serve with rice.
Made ahead it thickens considerably, so loosen with a splash of hot water when reheating.