This recipe combines 2 of the healthiest foods on the planet: coconut and eggs. Coconut has unique healthy fats not found in other foods, and can help with brain function, boosting metabolism, and fat burning. Eggs are an excellent source of protein, micronutrients, and essential vitamins and minerals (eat the yolks!). Eggs are also one of the best food sources of choline, an essential vitamin crucial for nervous system health (by helping make the neurotransmitter acetylcholine) and also vital for methylation, an important process occurring one billion times in the body every second that is important for detoxification, neurological function, and digestive health.
My wife is from Kerala and makes a delicious coconut egg curry. Here is the recipe, taken from my book The Paleovedic Diet:
Coconut Egg Curry
1 cup grated coconut (sold frozen, available in Asian/natural markets, thaw before cooking)
4 tbsp coconut oil
¼ tsp cumin seeds
6 medium sized pink shallots, sliced
¼ inch piece of fresh ginger, finely chopped
1 Thai chilly
5 curry leaves
2 tsp coriander powder
1 tsp fennel powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1 tomato, diced
4 eggs
2 cups water
Salt, to taste
To make the coconut sauce:
Fry the grated coconut on medium heat until it turns golden. Once it cools down, grind this in a blender or food processor to make a fine powder. Add 1 cup of water to this powder and grind it for a couple of minutes to make a smooth paste. Set this aside.
In a pan, heat the coconut oil and sauté the cumin seeds. Once the seeds become fragrant, add the shallots, ginger, Thai chili and curry leaves. When the shallots become translucent add the coriander, fennel, garam masala and turmeric powder and mix well. Add the tomato and let it cook for a minute. To this mixture, add the coconut sauce. Add another cup of water, and salt to taste, and bring it to a boil. Mix it thoroughly. Now, one at a time, crack the eggs and drop them into different areas of the pan without much overlap. Do not stir. Keeping it covered, cook on a low flame for about 10 minutes. Stir gently and cook it for another 2 minutes. Remove from heat, stir and serve over white rice.
(recipe from “The Paleovedic Diet: A Complete Program to Burn Fat, Increase Energy, and Reverse Disease” by Dr. Akil Palanisamy, M.D.)
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