Egg Curry with Coconut milk … A Cozy, Creamy n Warm Kerala Style Dish, and a Perfect side with a Variety of Hoppers & Breads!
Luckily, after many years I got a chance to relive those memories again with Amma during her recent stay with us in the US. And when someone fondly cooks your favorite dishes in the midst of your busy schedule especially with a newborn in hand, every mouthful tastes even special and delish. Together, we recreated this recipe for Pepper Delight.
Hardboiled eggs in a deliciously rich creamy gravy along with spices; that’s all this recipe is about. It is simple, reminiscent to any basic Indian curry recipe without tomatoes, and overall a balance of spices with egg and coconut milk which pops up the palate on the first bite.
This recipe is a perfect companion with Appam (hoppers), Idiyappam (string hoppers), Naan or Chapathi.
Interested in other Kerala style curry / roast recipes? Check these out:
- Chicken Ularthiyathu / Dry Roasted Chicken
- Beef Ularthiyathu / Beef Dry Roast
- Pepper Chicken
- Chicken Ishtu / Chicken Stew
- Appam (which makes a great combination with this egg curry)
Enjoy, Happy Cooking…!
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Egg Curry with Coconut milk … A Cozy, Creamy n Warm Kerala Style Dish, and a Perfect side with a Variety of Hoppers & Breads!
- 5-6 hardboiled eggs (peeled)
- 2 large onions (thinly sliced)
- 2 green chilies (slit)
- 1 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tbsp chili powder
- 1½ tbsp coriander powder
- 1 tsp garam masala
- 1 tsp fennel seeds / പെരുംജീരകം (roasted and powdered)
- ½ cup water
- 1 cup thin coconut milk
- ¾ cup thick coconut milk
- 1 tsp mustard seeds
- 2 dry red chilies
- 2 sprigs of curry leaves
- Salt (as required)
- Coconut oil or any neutral oil (as required)
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Make small slits on the eggs (as shown in the picture).
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Heat oil in a pan and splutter mustard seeds. Add dry red chilies and a sprig of curry leaves.
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Add onions and a pinch of salt, sauté on medium flame until the onions turn translucent. Follow by adding green chilies and ginger garlic paste, sauté until the raw smell disappears.
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Lower the flame and add the spices; turmeric powder, chili powder, coriander powder and garam masala. Sauté for another 2 minutes.
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Add ½ cup of water to the pan and allow the curry to boil on medium flame. Follow by adding thin coconut milk and allow it to boil until the gravy is slightly reduced. Lower the flame and add thick coconut milk.
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Top with fennel powder, stir well and check for the seasoning.
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Add hardboiled eggs and mix well. Switch off the flame and top with curry leaves, allow the curry to rest for 10-15 minutes.
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Enjoy the dish as a side with Appam, Idiyappam, Naan or Chapathi.
1. You can adjust the heat of the curry according to your spice levels, by varying the quantity of chili powder and green chilies used.
2. Usage of coconut oil is recommended for all authentic Kerala recipes.
3. Use freshly squeezed coconut milk for authentic taste