Name: Nandan Mutta Kari
Prep time: 5 min
Cook time: 22 min
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 green chili, minced; 1 tablespoon grated fresh ginger; 4 tablespoons coconut oil; 1 teaspoon tamarind paste or 2 tablespoons fresh lime juice; ½ teaspoon mustard seeds; 10 to 12 curry leaves; 2 tomatoes, chopped; 2 onions, thinly sliced; 1 teaspoon ground fennel; ½ teaspoon Kashmiri red chili powder; 6 to 8 hardboiled eggs, shelled; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 cup coconut milk; 6 cloves garlic, minced

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
35 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

This is a gorgeous egg curry from Kerala. It does take a little time to get the onions to the right golden color, but that is at the heart of this dish. This curry pairs perfectly with flaky Kerala parottas, layered flatbreads that can be found frozen in your Indian supermarket. It is typically a breakfast dish served with lacy coconut pancakes called appams. But let’s be real, this is too much work just for breakfast! I think it is as great for dinner with a bowl of steamed rice.