Kerala Egg Stew with Goan Coconut Rice

Instructions

1. 1

   Boil and Prepare Eggs

   • Place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for 10-12 minutes to hard-boil them.
   • Drain the hot water and run cold water over the eggs to cool them down.
   • Once cool enough to handle, peel the eggs carefully and make 2-3 shallow vertical slits on each egg. This helps them absorb the flavors of the stew. Set aside.
2. 2

   Sauté Whole Spices (Tempering)

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the cinnamon stick, cloves, and crushed green cardamom pods. Sauté for another 30-45 seconds until they release a pleasant aroma.
3. 3

   Sauté Aromatics

   • Add the sliced onion, julienned ginger, sliced garlic, slit green chilies, and curry leaves to the pan.
   • Sauté for 5-6 minutes, stirring occasionally, until the onions turn soft and translucent. Do not let them brown.
4. 4

   Build the Gravy and Simmer

   • Reduce the heat to low. Add the turmeric powder and freshly ground black pepper powder. Stir and cook for about 1 minute until the raw smell of the spices disappears.
   • Pour in the thin coconut milk and add salt. Stir well to combine.
   • Bring the mixture to a gentle simmer over medium heat. Carefully add the slit boiled eggs to the gravy.
   • Cover the pan and let the stew simmer gently for 7-8 minutes, allowing the eggs to soak in the flavors of the gravy.
5. 5

   Finish with Thick Coconut Milk

   • Reduce the heat to the absolute lowest setting.
   • Pour in the thick coconut milk and stir gently to combine. Heat through for just 1-2 minutes.
   • Crucially, do not allow the stew to boil after adding the thick coconut milk, as this can cause it to curdle or split.
   • Turn off the heat. If using, sprinkle the garam masala over the top.
   • Let the stew rest for 5 minutes before serving hot with appam, idiyappam (string hoppers), or bread.