Servings:
Ingredients
- 4 no Eggs
- 2 cups Water for the curry
- 2 tbsp Coconut oil
- 1 inch Cinnamon stick
- 3 no Green cardamom pods
- 2 no cloves
- ½ tsp Fennel seeds – ½ tsp
- 6 no Garlic cloves sliced
- 1 inch Ginger julienned
- 3 no Green chilies sliced
- 1 no Onion large, chopped
- 1 no Tomato medium, sliced
- 2 sprigs Curry leaves
- 1 tsp Salt adjust to taste
- ⅓ tsp Turmeric powder
- 1 tsp Red chili powder Kashmiri
- 1 tbsp Coriander powder
- ¼ tsp Garam masala
- ½ tsp Sugar
- 1 cup Coconut milk thick, first extract 250 ml
Egg Tempering
- 1 tbsp Coconut oil
- 4 no Shallots sliced
- 1 sprigs Curry leaves
- ½ tsp Black pepper powder
- a pinch Turmeric & chili powder
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil over medium-high heat.Boil for 10 minutes,
- Transfer eggs to cold water. Once cool, peel the shells. Gently score each egg with shallow cuts (this helps absorb flavor later).
- Heat 2 tbsp coconut oil in a deep pan over medium heat.
- Add cinnamon, cardamom, cloves, and fennel seeds. Sauté until fragrant (about 30 seconds).
- Add sliced garlic and ginger julienne, Cook for 1 minute.
- Add chopped onions and green chilies. Sauté until onions are translucent and slightly golden (about 5–7 minutes).
- Stir in the sliced tomato and cook until it softens and becomes mushy.
- Add curry leaves and sauté for another minute.
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 1–2 minutes until the spices are roasted and aromatic.
- Add ½ cup water and cook until oil starts separating from the masala (about 4–5 minutes).
- Pour in remaining water, add sugar and coconut milk bring the curry to a gentle simmer. Stir to combine. Simmer for 2–3 minutes until the curry thickens slightly.
- In a separate frying pan, heat 1 tbsp coconut oil over medium heat.
- Add the boiled eggs and fry until the sides develop light golden-brown blisters (about 3–4 minutes). Flip gently to crisp all sides.
- In the same pan, add sliced shallots and curry leaves. Sauté until shallots turn golden brown (3–5 minutes).
- Sprinkle a pinch of turmeric powder, red chili powder, and black pepper powder. Mix well.
- Add the fried eggs and tempering mixture into the curry. Gently mix and let everything simmer for another 2–3 minutes.
- Serve hot with appam, dosa, parotha and rice
Notes
Egg Frying Tip: Frying eggs before adding enhances texture and flavor, but you can skip it for a lighter curry.
Coconut Milk: Use full-fat canned coconut milk or fresh homemade milk. Don’t let it boil after adding to prevent curdling.
Make-Ahead: Curry base can be made a day ahead and stored in the fridge. Add eggs and simmer before serving.
Spice Adjustments: Control heat by reducing green chili or black pepper.
Serving Suggestions: Best served hot with appam, puttu, idiyappam, or steamed rice.
🔁 Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat. Add a splash of water or coconut milk if it thickens too much. Enjoy the rich, creamy, and comforting flavors of this traditional Kerala Egg Curry! Let us know in the comments how yours turned out, and don’t forget to share with your fellow foodies. 🌴🥥🥚 Would you like a printable version or a featured image suggestion for this recipe?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat. Add a splash of water or coconut milk if it thickens too much. Enjoy the rich, creamy, and comforting flavors of this traditional Kerala Egg Curry! Let us know in the comments how yours turned out, and don’t forget to share with your fellow foodies. 🌴🥥🥚 Would you like a printable version or a featured image suggestion for this recipe?
Tried this recipe?Let us know how it was!