Egg molee has been inspired by fish molee giving it the same rich coconut milk curry but this time with egg. This dish originated in Kerala through the influence of the traders and the legacy they left behind. It was this blend of cultures, imported spices, and local produce that brought together this fusion dish. I enjoyed this with plain rice but it goes very well with appams too 🙂

Time: 

• Prep time – 10 minutes
• Cook time – 25 minutes

Ingredients:

• Mustard oil – 3 tbsp 
• Boiled Eggs – 6 
• Turmeric Powder – 1 tsp 
• Kashmiri Chilli Powder – 1 tsp 
• Garam Masala – 1/2 tsp 
• Coconut milk – 400 ml
• Onions (Sliced) – 2 cups
• Tomato (Sliced) – 1
• Green Chilli (Sliced) – 2 
• Ginger (Chopped) – 1 tsp 
• Salt – 1/2 tsp 
• White Sugar – 1 tsp 
• Water – 1 cup
• Coriander Leaves for garnish 

Method:

1. Heat the mustard oil in a deep dish pot over a medium heat
2. Add the ginger, onions and green chilli. Saute till the onions are soft
3. Add the turmeric powder, Kashmiri chilli powder, garam masala, sugar, and salt. Mix for 5 minutes 
4. Stir in half of the thick coconut milk and add the water. Mix it well for a minute
5. Add the boiled eggs and mix for a few seconds
6. Place the sliced tomatoes on top. Cover and cook for 7 minutes on medium-low heat
7. Add the remaining coconut milk and coriander leaves. Mix well and let it cook for 2 minutes
8. Serve with plain rice 🙂