Keralan-style boiled egg curry (Mutta aviyal) recipe
 This south Indian egg curry recipe is simple to prepare and totally delicious to eat. For this recipe you will need a food processor. 2 medium-sized potatoes (alternatively use 3–4 new potatoes), peeled and cut into wedges8 free-range eggs 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 chopped1 heaped tsp chilli powder ½ tsp ground turmeric 2 tbsp oil 1 heaped tsp cumin seeds 15–20 fresh curry leaves, shredded or chopped4–5 fresh green finger chillies, slit across the centre lengthwayssalt, to taste 2 medium-sized potatoes (alternatively use 3–4 new potatoes), peeled and cut into wedges 8 free-range eggs 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 1 heaped tsp chilli powder ½ tsp ground turmeric 2 tbsp oil 1 heaped tsp cumin seeds 15–20 fresh curry leaves, shredded or chopped 4–5 fresh green finger chillies, slit across the centre lengthways salt, to taste cooked basmati rice2 tbsp freshly grated coconut1 tsp black mustard seeds8 curry leaves2cm/¾in fresh ginger, julienned cooked basmati rice 2 tbsp freshly grated coconut 1 tsp black mustard seeds 8 curry leaves 2cm/¾in fresh ginger, julienned Method Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside.Boil the eggs in a saucepan of boiling water for 7–8 minutes, then cool under cold running water and carefully shell. Set aside.In a food processor or blender, blend the coconut (and any reserved coconut water) or coconut milk with the onion, chilli and turmeric to a smooth paste. Set aside.Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful.If the mixture looks dry, add a splash of water. Let the mixture simmer for 15–20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone.Add the reserved cooked potatoes and eggs – you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt.Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger. Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside. Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside. Boil the eggs in a saucepan of boiling water for 7–8 minutes, then cool under cold running water and carefully shell. Set aside. Boil the eggs in a saucepan of boiling water for 7–8 minutes, then cool under cold running water and carefully shell. Set aside. In a food processor or blender, blend the coconut (and any reserved coconut water) or coconut milk with the onion, chilli and turmeric to a smooth paste. Set aside. In a food processor or blender, blend the coconut (and any reserved coconut water) or coconut milk with the onion, chilli and turmeric to a smooth paste. Set aside. Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful. Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful. If the mixture looks dry, add a splash of water. Let the mixture simmer for 15–20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone. If the mixture looks dry, add a splash of water. Let the mixture simmer for 15–20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone. Add the reserved cooked potatoes and eggs – you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt. Add the reserved cooked potatoes and eggs – you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt. Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger. Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger. Recipe tips If you don't have a powerful food processor, grate the coconut before blending with the other ingredients. Crack it open first, then use either a box grater or a food processor to grate it. You could also use coconut milk instead.