Motta (Egg) Curry

Traditionally, fresh duck eggs were used but chicken eggs are also delicious. This is a very mild, tasty curry. 

Serves  3 – 4

Ingredients:

• 2 tablespoons coconut oil (or vegetable oil)

• ½ teaspoon black mustard seeds

• 3 sprigs fresh curry leaves

• 1 medium red onion, finely chopped

• 1 cinnamon stick, 2 cm piece

• 2 cloves

• 1 teaspoon fresh ginger, finely chopped

• 1 teaspoon coriander powder

• ¼ teaspoon turmeric powder

• ¼ teaspoon black pepper powder

• 2 green chillies, each slit lengthwise

• 1 medium tomato, finely chopped

• 1 cup hot water

• 300ml coconut milk

• 1tablespoon white vinegar

• ½ teaspoon salt, or to taste

• 6 medium eggs, hard boiled, shelled and lightly pricked

• ¼ cup fresh coriander leaves, finely chopped

Method:

1. Heat the oil in a deep frying pan or wok.  Add the mustard seeds and when they start to pop, add the curry leaves and onion.  Fry until the onions are soft and golden. Add the cinnamon and cloves and fry for 30 seconds. Add the ginger and fry for 30 seconds. Lower the heat, and add the spice powders and the chillies. Add a little hot water to make a paste and sauté until the aroma of the frying spices is released. Add the tomato and stir. Add the hot water, stir and cook. Stir in the coconut milk and vinegar. Add salt.

2. Add the eggs and gently coat the eggs with the liquid and simmer for about 5 minutes. Check for taste and add more vinegar or salt as required.

1. Remove from the heat and transfer to a serving bowl. Garnish with the coriander leaves.

Cook’s Tips:

• If the gravy is very thick add a little hot water or coconut milk.

• Be careful not to boil the coconut milk for long. 

Serving Suggestions:

• Motta Curry is traditionally served hot with Appam (fermented lacy pancakes) or Idiappam (string hoppers).

• Also good withIndian flat breads such as chapatti, plain rice or with crusty bread for breakfast. 

Variations:

• A mild, good quality commercial curry power can be used. Accordingly, add more or less of the black pepper or fresh chillies and omit the coriander and turmeric.

• When adding the coconut milk, add parboiled, diced potatoes for a more substantial dish.

• Substitute eggs with potatoes for a mild potato curry.

Special Note: This article comes from a special publication entitled “Tastes & Traditions: Stories of Food, Family and Culture from India’s Spice Coast”. Written by Leelamony Pillai and Teresa George, it will expand your experience of India and awaken your tastebuds to a regional Indian cuisine which is tropical, colourful and fragrant. This masterpiece can be ordered from www.TastesandTraditions.com. Offering over 80 exquisite but simple recipes, the net proceeds from book sales will be donated to an Australian charity. We have been given permission to reproduce this recipe and hope that it inspires you to buy this beautiful book.”[A1]