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Egg Curry

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Ingredients

Adjust Servings:

	For Boiling Eggs
	6 eggs
	Water (to boil)
	For Curry
	2 tbsp coconut oil
	1 tsp mustard seeds
	2 sprigs curry leaves
	2 medium onions, thinly sliced
	2 green chilies, slit
	1-inch piece ginger, finely chopped
	4 garlic cloves, minced
	2 medium tomatoes, finely chopped
	1/2 tsp turmeric powder
	1 tsp red chili powder
	2 tsp coriander powder
	1/2 tsp garam masala
	1 cup coconut milk (thick)
	1 cup water
	Salt to taste
	Fresh coriander leaves for garnish

Nutritional information

190 kcal

Calories

7 g

Protein

10 g

Carbohydrates

15 g

Fat

2 g

Fiber

185 mg

Cholesterol

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Egg Curry

Name: Egg Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 Servings
Cuisine: Indian
Ingredients: eggs: 6; Water (to boil); coconut oil: 2 tbsp; mustard seeds: 1 tsp; curry leaves: 2 sprigs; onions, thinly sliced: 2 medium; green chilies, slit: 2; ginger, finely chopped: 1-inch piece; garlic cloves, minced: 4; tomatoes, finely chopped: 2 medium; turmeric powder: 1/2 tsp; red chili powder: 1 tsp; coriander powder: 2 tsp; garam masala: 1/2 tsp; coconut milk (thick): 1 cup; water: 1 cup; Salt to taste; Fresh coriander leaves for garnish

Rich Coconut Egg Curry

Features:

Cuisine:

Indian

Kerala-style egg curry is a traditional South Indian dish that features the rich, creamy taste of coconut milk paired with the bold flavors of spices such as turmeric, chili powder, and garam masala. It is traditionally served with appam, parotta, steamed rice, or chapati.

35 minutes
Serves 6
Medium

Ingredients

For Boiling Eggs
6 eggs
Water (to boil)
For Curry
2 tbsp coconut oil
1 tsp mustard seeds
2 sprigs curry leaves
2 medium onions, thinly sliced
2 green chilies, slit
1-inch piece ginger, finely chopped
4 garlic cloves, minced
2 medium tomatoes, finely chopped
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
1/2 tsp garam masala
1 cup coconut milk (thick)
1 cup water
Salt to taste
Fresh coriander leaves for garnish

Directions

Kerala-style egg curry is a quintessential dish that showcases the rich culinary heritage of South India. Known for its creamy texture and bold flavors, this curry is a staple in Kerala households. The highlight of this dish is the harmonious blend of spices, including turmeric, red chili powder, and garam masala, which are balanced beautifully with the sweetness of thick coconut milk.

This dish begins with the tempering of mustard seeds and curry leaves in fragrant coconut oil, followed by sautéing onions, green chilies, ginger, and garlic to create a flavorful base. Tomatoes are then added to enhance the tanginess, forming a vibrant masala. Boiled eggs, slightly scored to absorb the spices, are simmered in the luscious gravy, allowing them to soak in the rich flavors.

The addition of coconut milk not only provides a creamy consistency but also mellows the heat of the spices, creating a well-rounded curry that is both comforting and indulgent. Traditionally served with appam (a type of rice pancake), parotta (layered flatbread), steamed rice, or chapati, this curry is versatile and perfect for breakfast, lunch, or dinner.

What makes Kerala-style egg curry stand out is its ability to strike the perfect balance between simplicity and sophistication. Whether you’re cooking for a family meal or entertaining guests, this dish is sure to be a crowd-pleaser, offering a delightful taste of Kerala’s coastal cuisine.

Note: Nutritional values are approximate and may vary depending on the ingredients and cooking methods used. Always consult a professional for dietary advice.

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Steps

1 Done	Boil the Eggs • Place the eggs in a pot of water and boil for about 8-10 minutes. • Cool them under running water, peel, and set aside.
2 Done	Prepare the Base • Heat coconut oil in a pan. Add mustard seeds and let them splutter. • Toss in curry leaves, followed by sliced onions, and sauté until the onions are golden brown.
3 Done	Add Aromatics • Add green chilies, ginger, and garlic. Sauté for a minute until fragrant.
4 Done	Cook the Spices • Stir in turmeric powder, red chili powder, and coriander powder. Cook the spices on low heat for 1-2 minutes.
5 Done	Add Tomatoes • Add the chopped tomatoes and cook until they turn soft and mushy.
6 Done	Simmer the Curry • Pour in water, season with salt, and bring it to a gentle boil. • Add garam masala and mix well.
7 Done	Incorporate Coconut Milk • Lower the heat and add thick coconut milk. Stir gently and let the curry simmer.
8 Done	Add Eggs • Make small cuts on the boiled eggs and add them to the curry. Coat them well with the masala.
9 Done	Garnish and Serve • Garnish with fresh coriander leaves. Serve hot with appam, parotta, steamed rice, or chapati. Enjoy the rich flavors of Kerala with this comforting egg curry! 😊

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.