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kerala egg curry served in a black bowl placed on a burlap mat
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Kerala Egg Curry

Rich and creamy curry with hard boiled eggs and coconut milk.
Prep Time10 minutes
Cook Time40 minutes
Course: Mains
Cuisine: Kerala, Malabar
Servings: 4 people

Equipment

  • Saute pan

Ingredients

For the hard-boiled eggs

  • 7 to 8 Eggs
  • 6 c Water

For the gravy

  • 3/4 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
  • 1/2 tsp Turmeric powder
  • 1.5 tsp Coriander powder
  • 3/4 tsp Garam Masala
  • 1 tsp Red chili powder
  • 1.5 tsp Black pepper crushed
  • 3/4 tsp Sugar
  • 2 tsp Salt or to taste
  • 2 tbsp Coconut oil
  • Tempering
  • 1 tsp Mustard seeds
  • 1/2 inch Cinnamon stick
  • 2 cloves
  • 10 curry leaves
  • 1 tsp Fennel seeds

For Garnish

  • 1 sprig Curry leaves
  • 1 tbsp finely chopped coriander leaves

Instructions

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, fennel seeds, 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.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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