This Kerala style Egg curry, replete with whole spices and the goodness of coconut milk is all you need to keep you happy.
Why we love this Kerala Egg Curry?
✓ For the simple reason that eggs are wholesome on their own.
✓ Eggs and coconut milk make an unbelievably delicious combination.
✓ Assuming we have tinned coconut milk and some hard-boiled eggs in the fridge, this Malabar-inspired curry comes together in less than 20 mins.
What is Kerala Egg Curry?
When we say Kerala, there are some things that flash across our eyes. Coconut, lush green countryside, lakes and ponds in myriad sizes, and last but not the least- the lip-smacking food are all synonymous to Kerala.
This egg curry is replete with all kinds of Kerala flavors. Basically, it is a heady concoction of hard-boiled eggs simmered in a creamy coconut milk-based curry. In my opinion, very few things can hold a candle to this egg curry.
Obviously, the star ingredient of this curry is the eggs. We are going to talk about these in a while. But before that, let s take a quick look at the ingredients.
Onions, tomatoes- These are the base of this curry today. We are going to thinly slice our onions and not chop them finely. Trust me, this adds a beautiful texture to the curry. As for the tomatoes, these will give some nice tang to the dish.
Whole spices- What is a good Kerala curry without pepper and cinnamon? Yep. These along with the fennel are what we need from the spice cupboard today.
Curry leaves- Because this egg curry is a very South Indian dish, curry leaves are a must. You can skip them if you cannot source them. But adding them elevates the dish to a whole new pedestal.
Coconut milk- The hoarder that I m, my pantry is never without canned coconut milk. I find the process of making coconut milk from scratch too time-consuming. So I always rely on canned ones. I personally love the Ayam brand and Sainsbury’s Thin Coconut milk but you can always use whatever you find.
In Singapore, you can find the Ayam brand and Sainsbury’s both on Redmart.
If you are living in India, you can check my favorite brand from there-
Please note that only coconut milk can be used in this recipe. Coconut cream will not work in this recipe. Please check the label before buying. Also to make thin coconut milk, dilute regular coconut milk with equal quantity of water. For instance, to make 1 c thin coconut milk, you will need ½ c each regular coconut milk and water.
Meal Planning & Prep Work
The most time-consuming process in this recipe is cooking the eggs. You can boil the eggs ahead of time and store them in a fridge-safe container for up to 3 days. I always have some hard-boiled eggs in the fridge. These are great snacks during the day.
In case you do not have the eggs ready, then begin prepping the eggs first. While the eggs rest after being boiled, start work on the curry and you should have it all ready in a pinch.
Here s the work flow- Hard boil eggs, rest them for 10 mins, chop veggies while they rest- start on the gravy.
Hard-boiling the eggs
Add the water to a large pot and wait for it to begin to boil. Now, gently add the eggs and continue to boil them for 7 to 8 mins. After 8 mins, switch off the flame and drain all the water. Wash the boiled eggs in cold water. Now, rest them for 10 mins.
While they rest, prep all the stuff for the gravy. After 10 mins, peel the boiled eggs. Make a cross at the top with a sharp knife and set it aside.
Making the gravy
Heat a pan with coconut oil.
Add the mustard seeds and when they pop, tip in all the whole spices except the crushed pepper. Now add the ginger and green chilis.
Add the onions and saute until the onions begin to brown. When done, add all the spice powders except the crushed pepper. Saute for another 30 secs. At this stage, add the chopped tomatoes and saute till they become mushy.
Make a cross on top of the boiled eggs and keep them ready. Add the eggs and gently toss them in the onion-tomato mixture. Take care not to break them while you do this. When the eggs are coated with the masala, add the thick undiluted coconut milk and mix gently.
Let it simmer for a min or two. Now, tip in the remaining diluted coconut milk and simmer for a minute on low flame. Add crushed pepper and mix well. Simmer for 2 to 3 mins. Switch off the flame. Garnish with curry leaves and coriander leaves.
Our Kerala egg curry is now ready to be served. You can serve this curry warm with some ghee slathered Chapatis or even some garlicky naans.
More Curry Inspiration
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In case you are looking for more ideas to serve this curry with, then here are some easy flatbread recipes. Our bet is on the Pudina Paratha and we would love to hear what you served this with!
Kerala Egg Curry
- Saute pan
For the hard-boiled eggs
- 7 to 8 Eggs
- 6 c Water
For the gravy
- ¾ c Thinly sliced onions
- 1 c finely chopped tomatoes
- 2 Green chilis slit lengthwise
- 1.5 tsp Grated ginger
- 1 c Thick coconut milk
- 1 c Thick coconut milk
- ½ tsp Turmeric powder
- 1.5 tsp Coriander powder
- ¾ tsp Garam Masala
- 1 tsp Red chili powder
- 1.5 tsp Black pepper crushed
- ¾ tsp Sugar
- 2 tsp Salt or to taste
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- ½ inch Cinnamon stick
- 2 cloves
- 10 curry leaves
- 1 tsp Fennel seeds
- 1 sprig Curry leaves
- 1 tbsp finely chopped coriander leaves
Hard-boiling the eggs
- Add the water to a big pot and allow it to begin to boil.
- Now add the eggs one by one gently .
- Boil the eggs for 7 to 8 mins.
- After 8 mins, switch off flame and drain all the water.
- Now, wash the eggs in cold water.
- Let it sit for 10 mins.
- After 10 mins, peel them and set them aside.
Making the gravy.
- Heat a pan with oil.
- Pop the mustard seeds and add the cinnamon stick, cloves and curry leaves.
- Add green chilies, onions and grated ginger.
- Add salt, mix and saute until the onions become light brown.
- Add all the spice powders except the crushed pepper.
- Saute for another 30 secs on low flame.
- Now, add the chopped tomatoes and saute till they become mushy.
- Make a cross slit on the top of your hard boiled eggs using a sharp knife.
- Now, gently add the boiled eggs to the pan.
- Mix well but gently making sure the gravy coats the eggs nicely.
- When done, add the thick coconut milk and mix gently.
- Simmer on low flame for 3 mins.
- After 3 mins, add the thin coconut milk and mix.
- Simmer for 2 more mins.
- Add the sugar and mix gently. Let it simmer on low flame for 1 min.
- Add crushed pepper and mix well.
- Switch off flame.
- Garnish with curry leaves and finely chopped coriander leaves.
- Serve hot with rice or Chapatis.