Kerala Style Egg Curry
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Egg Curry with Coconut milk … A Cozy, Creamy n Warm Kerala Style Dish, and a Perfect side with a Variety of Hoppers & Breads!
Course:
Side Dish
Cuisine:
Indian, Kerala
Keyword:
egg curry, kerala egg curry
Servings: 5
Ingredients
- 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)
Instructions
-
Make small slits on the eggs (as shown in the picture).
-
Heat oil in a pan and splutter mustard seeds. Add dry red chilies and a sprig of curry leaves.
-
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.
-
Lower the flame and add the spices; turmeric powder, chili powder, coriander powder and garam masala. Sauté for another 2 minutes.
-
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.
-
Top with fennel powder, stir well and check for the seasoning.
-
Add hardboiled eggs and mix well. Switch off the flame and top with curry leaves, allow the curry to rest for 10-15 minutes.
-
Enjoy the dish as a side with Appam, Idiyappam, Naan or Chapathi.
Notes
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