As a Malayali, I am in love with Kerala style stews with a creamy coconut curry base. This curry is creamy and comforting and delicious all at the same time. The base is sautéed onions and tomatoes with a heady mix of ground whole spices. Do not add pre-ground spices or garam masala. You will thank me for it. To make it a coconut stew, we need some really good coconut milk, you can read more about it below.
Also, Ive added frozen green peas here, but I recommend adding potatoes as well. Ive given cooking directions below if you choose to do that. Other than that, the prominent flavours are of coconut oil (its a must for me), lots of curry leaves, fresh smashed ginger-green chilies and of course, the hard boiled eggs. I cook mine for 12 minutes, I peel and wash them before I add them to the curry base.
Canned Coconut Milk or Fresh Traditional Style
I have used a can of coconut milk here, but traditionally we extract fresh coconut milk. The 1st extract is thick and super creamy, it has the most fat content-therefore, in the cooking process we add it later. We almost never let it boil, there is the fear of it splitting. Now, the 2nd extract is made by adding a little water to the scraped coconut after the first extract, and since its diluted, we can add it to the cooking base. No fear of it splitting.
This curry is super comforting any time of the year, but in the winters, its the perfect hug!
Ok, now for the recipe,
Prep time- 10 mins
Cook time- 20 minutes
6-8 hard boiled eggs
3 medium onions-sliced thinly
2 medium tomatoes, chopped
1 cup frozen peas (or fresh cooked peas)
2 green chilies
2 inch fresh ginger
Lots of curry leaves
3 full tbsp of coriander powder
1 can of coconut milk
4-5 tbsp coconut oil (preferred, but can use another oil)
Salt as per taste
Spices: (once ground it’s roughly 1 tbsp)
- 1 tsp cumin seeds
- 1 tsp whole black pepper
- 1-2 inch cinnamon
- 4 green cardamoms
- 1 tsp fennel seeds
- 4-6 cloves
- 1 blade of mace
- Place a medium sauce pot on medium-large flame, add oil and sauté the sliced onions. We want them to be golden brown. Add a little salt to help browning them faster.
- Smash the ginger and green chilies and roughly chop them, add them to the onions. Add the curry leaves and sauté till the raw smell of the ginger goes away.
- In a mortar and pestle, roughly grind the spices. Take a whiff, it smells amazing! Now, add to the pot and mix well.
- Add the chopped tomato, coriander powder and a little more salt- cook well. As it cooks, it’ll clump together and you’ll see it coming together as a mass. (Cooking well at this point is essential)
- Add the peas, mix well. Now, add 1/2 cup of warm/hot water and mix well. Add the hard boiled eggs and let it cook for 1-2 minutes.
- Lower the heat to low, and add the coconut milk. Let it cook for 1-2 minutes and check for seasoning. Done! Serve with dosas, chapathis or even hot appams.
Note- Do not worry if the curry looks a tad bid watery, it has a good amount of coriander powder and it will thicken soon. Coriander powder thickens the curry base.
- Potatoes- I would say add it! I love it but did not add it here. My Amma always did. To add it, cube 1 big or 2 medium potatoes and add it will the onions. If it’s not fully cooked, simmer it when you add water, before you add the eggs.
- Tempering/Tadka- so, this is if you feel extra. It certainly adds to the taste. In a small pan, add some coconut oil, once it’s smoking hot, add 1 tsp mustard seeds, slit green chilies and some curry leaves. Put it on the stew just before serving.
I hope you try it! If you do, please let me know:)