Indian

Kerala Egg Curry with Coconut Milk is for Lunch.

Kerala Egg Curry with Coconut Milk takes several minutes to prepare.

Kerala Egg Curry with Coconut Milk takes several minutes to cook.

Kerala Egg Curry with Coconut Milk makes 12 servings.

The ingredients for Kerala Egg Curry with Coconut Milk are:

2 cup, chopped Onions, raw
1 cup, chopped or sliced Red Ripe Tomatoes
12 serving Whole Peeled Hard Boiled Eggs (1 egg)
1 slices (1" dia) Ginger Root
1 tsp Chili powder
5 grams Peppers, hot chili, red, fresh
1 serving coriander powder (by NITAINMN)
0.5 tsp Turmeric, ground
1 tsp Garam Masala (by BIGGIRL2082010)
2 cup Coconut Milk (Silk)
0.5 tsp Mustard seed, yellow
1 tbsp Curry Leaf (dlife.com) (by TRILLIANTOO)
0.25 cup corriander fresh (by NICANOCA1978)

Here is how you make Kerala Egg Curry with Coconut Milk:

Cook curryServing Size: 12Number of Servings: 12Recipe submitted by SparkPeople user CAROLVIEGAS.

The nutritional information for Kerala Egg Curry with Coconut Milk is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 99.3

• Total Fat: 5.0 g
• Cholesterol: 190.0 mg
• Sodium: 64.5 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 0.8 g
• Protein: 6.7 g

Kerala Egg Curry with Coconut Milk is Indian cuisine.