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Keralan-style boiled egg curry (Mutta aviyal)
Fruit and vegetables
2 medium-sized
potatoes
(alternatively use 3–4 new
potatoes
), peeled and cut into wedges
1 fresh
coconut
, including the
coconut
water, peeled and roughly chopped (alternatively use a 400g tin
coconut
milk, see Recipe Tip)
1
red onion
, roughly chopped
15–20 fresh
curry leaves
, shredded or chopped
4–5 fresh green finger
chillies
, slit across the centre lengthways
2 tbsp freshly grated
coconut
8
curry leaves
2cm/¾in fresh
ginger
, julienned
Tins, packets and jars
cooked
basmati rice
Cooking ingredients
1 heaped tsp
chilli powder
½ tsp ground
turmeric
2 tbsp
oil
1 heaped tsp
cumin
seeds
salt
, to taste
1 tsp black
mustard seeds
Dairy, eggs and chilled
8 free-range
eggs
Back to recipe
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