Kerala Egg Curry with Coconut Milk

This recipe brings delicious traditional Kerala flavors to your dinner table under 35 mins. It goes great with brown rice, chapati, parathas, appam, dosa or puttu.

Prep Time15

Cook Time20

Total Time35

Servings:

Author: Swasthi Shreekanth

Ingredients

4 to 8 Boiled Eggs (make 4 slits on each)
2 tablespoon (30 ml) extra virgin coconut oil (or use any other preferred)
½ teaspoon crushed fennel seeds (optional)
1½ cup (180 grams) onions (1 large or 2 medium sliced or chopped)
2 green chilies / serrano peppers slit or chopped (omit for low heat)
1 inch (15 grams) ginger peeled and grated or crushed
4 large garlic cloves (15 grams)
¾ to 1 cup (135 grams) tomato (1 large pureed/ fine chopped))
¾ to 1 teaspoon sea salt (or any other, adjust to taste)
¼ teaspoon turmeric
1 to 1½ teaspoons Kashmiri red chili powder (or use any other, cut down for low heat)
½ to ¾ teaspoon garam masala
2 teaspoons coriander powder
270 ml canned coconut milk (9 oz. or use 1¼ cup frozen/fresh grated raw coconut, read notes)
1 cup (240 ml) water (or use ½ cup to make thick milk + 1 cup to make thin milk)
¼ to ½ teaspoon crushed black pepper

To Temper (omit to cut down saturated fat & calories)

1½ to 2 tablespoons coconut oil (23 to 30 ml, divided)
¼ teaspoon mustard seeds
3 tablespoons sliced shallots or small onion
2 dried red chilies (broken, optional)
2 sprig curry leaves (divided)

Instructions

Heat a pan and add oil, crushed fennel and onions. Saute for 7 to 8 mins, until golden. Add green chilies, ginger and garlic.
Continue to saute for 3 more mins. Add tomatoes and salt. Saute until they turn completely soft.
Stir together turmeric, chili powder, garam masala & coriander powder.
Pour water and half of the coconut milk (or second pressed/extracted). Bring to a gentle boil and simmer for 8 mins.
Optional Fry Eggs – Meanwhile heat ½ tablespoon oil in a small pan and fry the boiled eggs on a medium high heat until blistered. Turn off and sprinkle 2 to 3 pinches of red chili powder over the eggs (not a lot).
Gently add the eggs to the curry. Stir in the rest of the coconut milk (or first pressed/extracted). Taste test to adjust salt. Bring to a gentle boil, sprinkle black pepper and turn off.
Tempering - Heat the remaining oil in the same small pan. Add mustard seeds, red chilies, sliced shallots and curry leaves. Fry until the onions turn deep golden/ brown but not burnt. Pour this over the curry.
Serve Kerala Egg Curry with appam, idiyappam, brown rice/ matta rice, dosa or flatbreads like parotta, paratha or chapati.

Nutrition