Feed your appetite for cooking with Penguin’s expert authors
Seema Pankhania’s Keralan Egg Shakshuka
Introduction from Seema Pankhania
Keralan egg curry is a fantastically simple South Indian curry of hard-boiled eggs simmered in a spicy coconut sauce. The sauce itself is enriched by the sweetness of caramelized onions, along with coconut milk to mellow out the fiery heat. I’ve taken that sauce and used it as the base for this shakshuka, making it perfect with a soft jammy egg and crusty bread on lazy weekends. Try serving this with rice for a jammy egg curry!
Ingredients
Method
Melt the coconut oil in a heavy-bottomed pan. Add the sliced onion, fennel seeds and a big pinch of salt. Cook for 15–20 minutes, until the onions are caramelized and jammy.
Meanwhile, pound together the green chillies, garlic and ginger in a pestle and mortar – alternatively, grate or finely chop them.
Add the green chilli paste to the pan and cook for 5 minutes, until fragrant. Add the tinned tomatoes and the spices and cook for a further 20 minutes, until the sauce is very thick. Add the coconut milk and bring to a bubble.
Make some wells in the sauce and crack the eggs into the holes. Put a lid on the pan and allow it to very gently bubble for 6–7 minutes, until the whites are set but the yolks are still a bit runny.
Serve with crusty bread, a squeeze of lime and a final sprinkling of garam masala over the top.
Reviews
5 out of 5 stars
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment