Kerala Egg Curry

1: Blend together 1 cup of grated coconut with 1 cup of water and blend to extract the 1st press coconut milk. Add 1 ½ cups of water to the same coconut and blend again to extract the 2nd press coconut milk.

2: Heat oil in a pan and crackle mustard seeds. Add the fennel seeds, ginger, garlic, onions, green chillies, curry leaves, and ½ tsp salt.

3: Saute and cook on medium heat until the onions turn golden brown.

4: Add the turmeric powder, red chilli powder, kashmiri chilli powder, coriander powder, and black pepper powder. Saute and cook for 3 minutes, or until the raw smell of the spices disappears.

5: Add the tomatoes and garam masala, saute and cook for 5 more minutes or until the tomatoes turn mushy.

6: Add the thin coconut milk and cook for a further 5 minutes.

7: Add the eggs to the gravy. Pour the thick coconut milk, coconut oil, and fresh curry leaves and turn off the heat. Cover and allow it to rest for 5 minutes before serving.