My love affair with South Indian food began when I met my husband. Up until then, my knowledge of the cuisine was abysmal at best. Most people aren't aware of this, but Indian cuisine is not one, but many. There are variants of a particular dish in almost every state and that's dominated by the produce, temperature, weather conditions, culture and even language sometime. This south indian style egg curry is actually quite basic. It doesn't claim to be from somewhere, but is from everywhere in the south of India. It works for us, my husband and I because we get the creaminess that North Indians seek and the fragrance of coconut milk and curry leaves that's so indigenous to the south. It's a quick curry, which can be easily adapted to suit your taste, and is open to substitutions like boiled potatoes or paneer for egg.

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