Keralan Egg Curry | Cook the Books

Acclaimed food writer Khushbu Shah recently released her debut cookbook, AMRIKAN. The people are loving it, so we asked her to come and put the book through its paces. Khushbu joins Chris Ying to cook KERALAN EGG CURRY.

"There are several regional versions of egg curry throughout India; this one, which hails from the South Indian state of Kerala, is simple to throw together. It's heavy on coconut milk and curry leaves, which work as a flavor-packed base for the hard-boiled eggs. But these ingredients also mean that the curry is a bit sweeter and much creamier than Punjabi Egg Curry. The recipe is modeled on a cozy and comforting version I had at That, a restaurant in Chicago that specializes in Keralan cooking. I often make a big batch of this curry on a Sunday to eat throughout the week, with basmati rice or Simple Parathas." - Khushbu

In AMRIKAN (UM-ree-kan—it’s American, with a Desi accent), Khushbu reflects on her Indian-American upbringing and travels across the U.S. to showcase how the Indian diaspora is cooking today. The result is a cookbook full of fun, easy, flavorful, and completely unique dishes that are neither fully Indian nor fully American in their origin.

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