Egg Curry ( Mutta Curry)

Overview
This is a very common Egg curry made in Kerala with coconut milk. The coconut milk gives the gravy a nice fragrant aroma and flavor. This curry can be served with - rice noodles(Nool apam,), Pal Apam, Rice and Parathas.

Ingredients
Eggs - 10 hard boiled and peeled
Fresh grated coconut  1 cup
Potatoes - 4 medium sized one chopped into big chunks
Red Onions - 1 medium size thinly sliced
Ginger - 2 inch piece thinly sliced
Garlic - 5 cloves thinly sliced
Green Chilly 4 split in center
Curry leaves - 2 sprigs
Tomatoes - 4 sliced length wise
Coriander powder - 2 tablespoons
Red Chilly powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Salt to taste
Olive oil - 4 teaspoons

Whole spices
Cinnamon - 1 inch piece
Clove 3 -4
Cardamom - 2
Fennel seeds - 1 teaspoon
Whole black pepper - 1/2 teaspoon

To Extract Coconut milk
In a blender add the fresh grated coconut and one cup hot water and blend well for 2 -3 minutes. Strain out the white milk with a strainer and keep aside.

Steps
1. In a pan heat the oil. When the oil gets hot add all the whole spices to it and saute for few minutes.
2. Add the sliced Onions, Ginger, Garlic, Green Chilly and Curry leaves and saute well till the onions are slight brown\
3. Add  the Chilly powder, coriander powder and turmeric powder to this and saute for few more minutes.
4. Add tomatoes,  potatoes, salt and 1 - 11/2 cup water and mix well. Cover with a lid and cook till the potatoes are soft.
5. Add the coconut milk to this and mix well and bring it to a boil.
6. Add the hard boiled eggs to this. Simmer for few more minutes and turn off the heat. Serve hot