Egg Curry Kerala Style

Experience the magic of Egg Curry Kerala Style! Hard-boiled eggs are bathed in a creamy coconut milk gravy, bursting with warm spices and fresh curry leaves. Each bite is a journey through South Indian cuisine, perfect with rice or appams.

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Course: Breakfast, Main Course, Side Dish

Cuisine: Indian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: People

Calories: 280kcal

Author: Biryanibonanza.com

Ingredients

4 Hard-boiled eggs, peeled
2 tbsp Coconut oil
1 tsp Mustard seeds
1 Onion, finely chopped
2 Tomatoes, chopped
2 Green chilies, slit lengthwise
1 Sprig curry leaves
1-inch piece ginger, minced
4 Cloves garlic, minced
1 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Red Chilli powder (adjust to taste)
1 Cup Coconut milk
Salt to taste
Fresh coriander leaves for garnish

Instructions

Boil the Eggs

Start by boiling the eggs until they are hard-boiled. Once done, peel the eggs and set them aside

Prepare the Gravy

Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.

Add Aromatics

Add finely chopped onions, minced ginger, and garlic to the pan. Sauté until the onions turn golden brown.

Spice it Up

Add chopped tomatoes, slit green chilies, and curry leaves to the pan. Cook until the tomatoes are soft and mushy.

Add Spice Powders

Now, add turmeric powder, coriander powder, and red chilli powder to the pan. Stir well and cook for a minute to toast the spices.

Create the Gravy

Pour in coconut milk and mix everything together. Season with salt according to your taste

Simmer and Cook

Allow the curry to simmer for about 5 minutes, allowing the flavors to meld together and the gravy to thicken slightly.

Add Eggs

Gently add the peeled hard-boiled eggs to the curry. Spoon some gravy over the eggs to coat them evenly.

Final Touch

Garnish the curry with fresh coriander leaves for a burst of freshness and flavor.

Serve

Serve the Kerala Style Egg Curry hot with steamed rice or bread of your choice.

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Notes

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