Malabar Coconut Egg Curry with Toasted Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

Jammy-yolk eggs simmered in a fiery, curry-leaf-scented coconut gravy from India's southwest coast, spooned over cauliflower rice toasted in coconut oil with cumin. It tastes like a long-simmered Sunday curry but comes together in under an hour, and every gram of it is fat-forward and low-carb.

Ingredients

• 8 large eggs
• 1 tbsp coconut oil
• 1/2 tsp ground turmeric
• 1/2 tsp kosher salt

• 3 tbsp coconut oil
• 1 tsp black mustard seeds
• 20 fresh curry leaves
• 2 dried red chiles, broken in half
• 1/2 cup finely chopped shallot
• 1 tbsp grated fresh ginger
• 4 garlic cloves, thinly sliced
• 1 serrano chile, split lengthwise
• 1 1/2 tsp ground coriander
• 1 tsp Kashmiri chili powder
• 3/4 tsp ground turmeric
• 1/2 tsp garam masala
• 1 small plum tomato, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 1/3 cup water
• 1 tsp kosher salt
• 2 tsp fresh lime juice
• 1/3 cup chopped fresh cilantro

• 2 tbsp coconut oil
• 1 tsp cumin seeds
• 20 oz riced cauliflower
• 1/4 cup unsweetened shredded coconut
• 3/4 tsp kosher salt

Instructions

1. Bring a saucepan of water to a rolling boil. Lower in the 8 eggs and boil for exactly 8 minutes for set whites and barely fudgy yolks. Transfer to a bowl of ice water for 5 minutes, then peel and pat completely dry.
2. Heat 1 tablespoon coconut oil in a large nonstick skillet over medium-high. Toss the peeled eggs with 1/2 teaspoon turmeric and 1/2 teaspoon salt, then fry them, rolling often, for 2 to 3 minutes until blistered and golden in patches. Set aside on a plate.
3. In the same skillet (or a Dutch oven), warm 3 tablespoons coconut oil over medium heat. Add the mustard seeds and cook 30 to 45 seconds until they pop. Add the curry leaves and dried chiles and stand back — they will crackle for about 15 seconds.
4. Add the shallot and cook 5 to 6 minutes, stirring, until deeply softened and light golden at the edges. Stir in the ginger, garlic, and split serrano and cook 90 seconds more until fragrant.
5. Lower the heat to medium-low. Add the coriander, Kashmiri chili powder, 3/4 teaspoon turmeric, and garam masala and toast in the oil for 30 seconds, stirring constantly so they don't scorch.
6. Add the chopped tomato and cook 3 to 4 minutes, mashing with the back of the spoon, until it breaks down into a thick paste and the oil separates around the edges.
7. Pour in the coconut milk and water, add 1 teaspoon salt, and bring to a bare simmer. Cook uncovered 8 to 10 minutes, stirring occasionally, until the gravy coats a spoon and glistens with fat. Do not let it boil hard or it may split.
8. While the curry simmers, heat 2 tablespoons coconut oil in a second large skillet over medium-high. Add the cumin seeds and shredded coconut and toast 60 to 90 seconds until the coconut is golden. Add the riced cauliflower and 3/4 teaspoon salt and cook, stirring every minute, for 6 to 8 minutes until the moisture has cooked off and the cauliflower is toasty and tender but not mushy.
9. Nestle the fried eggs into the curry, spoon gravy over them, and simmer gently 3 minutes to warm through. Turn off the heat and stir in the lime juice and most of the cilantro.
10. Divide the toasted cauliflower rice among 4 bowls, ladle over the eggs and plenty of coconut gravy, and finish with the remaining cilantro. Serve hot.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem