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+ servings
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 mins
Cook Time40 mins
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

  • ¾ c Thinly sliced onions
  • 1 c finely chopped tomatoes
  • 2 Green chilis slit lengthwise
  • 1.5 teaspoon Grated ginger
  • 1 c Thick coconut milk
  • 1 c Thick coconut milk
  • ½ teaspoon Turmeric powder
  • 1.5 teaspoon Coriander powder
  • ¾ teaspoon Garam Masala
  • 1 teaspoon Red chili powder
  • 1.5 teaspoon Black pepper crushed
  • ¾ teaspoon Sugar
  • 2 teaspoon Salt or to taste
  • 2 tablespoon Coconut oil
  • Tempering
  • 1 teaspoon Mustard seeds
  • ½ inch Cinnamon stick
  • 2 cloves
  • 10 curry leaves
  • 1 teaspoon Fennel seeds

For Garnish

  • 1 sprig Curry leaves
  • 1 tablespoon 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, 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.
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