Mutta Curry
- 40 min
- medium
- Serves 4
Mutta curry is a Kerala-style egg curry made with eggs, curry leaves, green chilli and coconut milk. Medium-spicy main course, serves 4, about an hour.
Ingredients
Eggs6
Water, For Boiling1000 ml
Coconut Oil2 tbsp
Mustard Seeds1 tsp
Fennel Seeds2 grams
Onion, Thinly Sliced2
Curry leaves2 grams
Ginger Garlic Paste1 tbsp
Tomato, Chopped140 grams
Salt1 tsp
Turmeric Powder1.5 grams
Kashmiri Red Chilli Powder4.5 grams
Coriander Powder6 grams
Garam Masala Powder1.5 grams
Black Pepper Powder½ tsp
Coconut Milk360 ml
Small Onion (Shallots), Thinly Sliced60 grams
Coriander Leaves, Chopped25 grams
Contains: egg.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 450kcal | 1800kcal |
| Protein | 14g | 56g |
| Carbohydrate | 19g | 74g |
| Fat | 38g | 150g |
| Fibre | 5.6g | 22g |
| Sugar | 7.7g | 31g |
Cookd masalas for curry leaves
Method
Get ready by thinly slicing the onion and shallots, chopping the tomatoes and coriander leaves, and washing the curry leaves. Pat the curry leaves dry fully before using them in hot oil.
Boil the eggs in water on medium heat for 10 minutes until the yolks are firm. Cool for 2 minutes, then peel and make one shallow slit on each egg.
Heat 1 1/2 tbsp coconut oil in a kadai on medium heat. Add mustard seeds and fennel seeds, and fry for 1 minute until the mustard splutters. Add the onion and one sprig of curry leaves, and cook for 5 minutes until the onion is soft and light golden.
Add ginger garlic paste and cook on low heat for 2 minutes until its raw smell goes.
Add tomato and 1/2 tsp salt. Cook on medium heat for 3 minutes, pressing the tomato, until it is soft and mushy.
Add turmeric powder, Kashmiri red chilli powder, coriander powder, garam masala powder and black pepper powder. Fry on low heat for 1 minute until the spices are mixed. Add 240 ml coconut milk, 180 ml water and the remaining salt, then simmer for 4 minutes until the gravy is lightly thickened and the raw spice smell goes.
Add the slit boiled eggs and simmer for 2 minutes until they are hot and coated with the gravy. Stir in the remaining coconut milk and heat on low until it is just hot; do not boil it hard.
Heat the remaining coconut oil in a small pan. Fry shallots and the remaining curry leaves on medium heat for 3 minutes until the shallots are golden. Pour this over the curry, add coriander leaves, and stir in up to 60 ml hot water if the gravy is too thick.
Before you start
- How long does Mutta Curry take?
- 40 minutes from start to finish. That is 7 minutes of preparation and 33 minutes of cooking.
- How many people does Mutta Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Mutta Curry vegetarian?
- It is eggetarian: no meat or fish, but it does contain egg.
- Is Mutta Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Mutta Curry?
- 1 grams Curry leaves, 6 Eggs, 240 ml Coconut Milk, 1½ tbsp Coconut Oil, 2 grams Fennel Seeds, 140 grams Tomato, and a few more listed on this page.
- Do I need a pressure cooker for Mutta Curry?
- No, it is cooked in an open pot.
- How many calories are in Mutta Curry?
- About 450 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.
