Kerala Style Egg Cashew Curry Recipe
Kerala, with its rich cultural heritage and vibrant flavors, offers an array of mouthwatering dishes that reflect its coastal influences and abundant use of aromatic spices. One such dish is the Kerala Style Egg Cashew Curry โ a deliciously creamy, mildly spiced curry combining boiled eggs, cashew nuts, and aromatic spices. This dish is perfect for a hearty dinner and pairs wonderfully with Lachha Paratha and Bundi Raita. If you’re craving a comforting and flavorful meal, this recipe is an absolute must-try.
This recipe serves 2 people, making it ideal for a small family meal or an intimate dinner with loved ones. Letโs dive into the detailed steps to prepare this delightful Kerala-inspired curry.
Ingredients for Kerala Style Egg Cashew Curry
| Ingredient | Quantity |
|---|---|
| Boiled Eggs | 2 (boiled and cut in half) |
| Cashew Nuts | 7 (soaked in warm water for 15-20 minutes) |
| Onion | 1 (finely chopped) |
| Tomato | 1 (finely chopped) |
| Potatoes | 2 (peeled and chopped) |
| Ginger (fresh) | 1-inch piece (chopped) |
| Garlic Cloves | 3 (finely chopped) |
| Coriander Powder | 2 tsp |
| Red Chili Powder | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Garam Masala Powder | 1/4 tsp |
| Fennel Seeds (Sauf) | 1 tbsp |
| Fresh Coriander Leaves | 2 tbsp (finely chopped) |
| Curry Leaves | 2 sprigs |
| Cooking Oil | As required |
| Salt | To taste |
| Water | As required (approximately 1 cup) |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 2 servings |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Fat | 26 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 450 mg |
Instructions to Prepare Kerala Style Egg Cashew Curry
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Soak the Cashews: Start by soaking the cashew nuts in warm water for about 15-20 minutes. This step will help soften them, making them easier to grind into a smooth paste later.
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Boil the Eggs: In a saucepan, add enough water to submerge the eggs. Bring the water to a boil, then reduce the heat and simmer the eggs for 15 minutes. Once boiled, remove the eggs from the water, peel off the shells, and cut each egg in half. Set the eggs aside.
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Prepare the Cashew Paste: While the eggs are boiling, take the soaked cashews and grind them into a smooth paste using a little water. Set this paste aside for later use.
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Prepare the Spice Paste: In a blender, combine the chopped onion, tomato, ginger, garlic, green chili, turmeric powder, coriander powder, garam masala powder, fennel seeds, and a little water. Blend everything together to form a smooth paste. Set the spice paste aside.
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Tempering the Spices: Heat oil in a pan or kadai over medium heat. Once the oil is hot, add the mustard seeds. Let them crackle for a few seconds to release their aroma. Next, add the curry leaves and cook them for about 10 seconds until fragrant.
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Cooking the Paste: Add the prepared onion-tomato spice paste into the pan. Cook this mixture for 4-5 minutes, stirring occasionally, until the oil starts to separate from the masala, and it turns a rich golden color.
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Adding the Potatoes and Water: Add the chopped potatoes to the pan and sautรฉ for 2 minutes. Pour in about 1 cup of water, cover the pan, and let the potatoes cook until they become soft and tender. This should take around 10-12 minutes.
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Adding the Cashew Paste: Once the potatoes are cooked through, add the cashew paste to the pan. Stir well to combine everything. Let this simmer for another 3-4 minutes, ensuring the curry thickens and the flavors blend beautifully.
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Finishing the Curry: Add salt to taste and adjust the consistency of the curry by adding more water if required. Gently add the boiled eggs to the curry, stirring carefully so as not to break the eggs. Let the curry simmer for another 2-3 minutes.
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Garnish and Serve: Once the curry is ready, turn off the heat. Garnish with freshly chopped coriander leaves to add a touch of freshness and color.
Serving Suggestions
This Kerala Style Egg Cashew Curry pairs perfectly with Lachha Paratha, Bundi Raita, or even steamed rice. The creamy cashew paste enhances the richness of the curry, while the boiled eggs add a satisfying texture to each bite.
Enjoy the flavors of Kerala with this comforting and aromatic curry that is sure to please both family and guests alike!
Tips and Variations:
- Vegetarian Option: You can replace the eggs with paneer (Indian cottage cheese) for a delicious vegetarian version of this dish.
- Spicy Kick: If you prefer your curry spicier, feel free to add extra green chilies or a pinch of red chili flakes when grinding the spices.
- Coconut Flavor: To give the curry an authentic Kerala touch, you can add a little coconut milk towards the end of cooking for a richer, creamier texture.
- Protein Variation: If you prefer to add a protein element, chicken can also be used in place of the eggs.
By following these simple steps, you can enjoy a warm, flavorful, and satisfying Kerala-style egg curry that’s rich in both taste and tradition. Whether you’re looking for a quick weeknight dinner or a special meal to impress your guests, this dish is sure to make a lasting impression.
