In India, it’s very common to prepare egg curry for main course, which is either served with Indian flat bread or steamed white rice. Sometimes it’s prepared spicy without much gravy and other times, hard-boiled eggs are allowed to swim in a yellow curry along with bite size potatoes. There are numerous different ways the curry can be prepared and I am sure every other family has their own version too. I prepared this egg curry inspired from Kerala style of cooking with coconut and fresh curry leaves. It would have tasted more flavorful with freshly grated coconut but since I don’t have a coconut grater, I had to go with the store bought unsweetened shredded ones. It was still creamy, sweet and the fresh curry leaves added that robust floral flavor. It’s a great weekday meal as it doesn’t take a lot of prep or cook time and yet, it turns out as one of those special meals.
