Kerala Egg Curry is a South Indian favorite that brings together simple ingredients to create something truly special. Growing up, this curry was always a hit at family gatherings. The eggs soak up the flavorful coconut gravy while potatoes add heartiness to the dish. It’s the kind of recipe that makes you want to grab a piece of warm bread or rice to soak up every last bit of the sauce.
About the Recipe
This curry strikes the perfect balance between everyday cooking and special occasions. The sauce is rich without being heavy, thanks to the smart use of both thin and thick coconut milk. The hard-boiled eggs provide protein while potatoes make it filling. What I love most is how the spices work together – no single flavor overpowers the others.
Why You’ll Love This Recipe
You’ll fall for this curry because it’s both simple and impressive. The steps are straightforward, and most ingredients are probably already in your kitchen. The coconut milk makes it creamy without using heavy cream, and the blend of spices creates depth without overwhelming heat. It’s also great for meal prep – the flavors actually get better the next day.
Kerala Egg Curry
Cooking Tips
– Don’t skip the tempering (seasoning) step at the end – it adds crucial flavor
– For perfect hard-boiled eggs, cook them for exactly 8 minutes
– Grind the spice paste as fine as possible for the best texture
– Cut potatoes into even-sized pieces for uniform cooking
– Let the curry rest for 5 minutes before serving to let flavors meld
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with rice, roti, or bread. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- 1. Goan Fish Curry
- 2. Kerala Chicken Curry
- 3. Vegetable Korma
- 4. Mushroom Coconut Curry
Kerala Egg Curry
Ingredients
- 6 Eggs
- 2 tbsp Oil
- 1/4 cup Onion (finely sliced)
- 3 Green Chillies (half slit)
- 1 tsp Ginger (sliced)
- 9 cloves Garlic
- 1 tbsp Vinegar
- 1 1/2 cups Thin Coconut Milk
- Salt to taste
- 2 Potatoes (medium sized)
- 1/2 cup Thick Coconut Milk
Grind to a fine paste:
- 1 tsp Chilli Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Pepper Powder
- 1 inch Cinnamon
- 3 Cloves
- 2 Cardamom Pods
For the seasoning:
- 1/2 tbsp Oil
- 1/2 tsp Ghee
- 1/2 tsp Mustard Seeds
- 1 tbsp Onion (sliced)
- Curry Leaves (few)
Instructions
- Hard boil and shell the eggs and set aside.
- Heat oil and fry the onion, green chillies, ginger and garlic.
- Add the masala paste and fry well.
- Dilute the vinegar with thin coconut milk and add salt.
- Stir into the masala and bring to boil.
- Cut the potatoes into quarters, add to the gravy and cook until done.
- Add the thick coconut milk and bring to boil once more.
- Halve the boiled eggs and add to the gravy.
- Remove from fire.
- Heat oil and ghee.
- Splutter mustard seeds, add onion and curry leaves and fry lightly.
- Pour over curry.
- Serve hot.
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Frequently Asked Questions
Can I make this curry ahead of time?
Yes. Make it up to a day ahead and reheat gently. The flavors actually improve overnight, making it perfect for meal prep or entertaining.
Can I use light coconut milk instead?
While possible, full-fat coconut milk gives the best taste and texture. Light coconut milk will make the curry thinner and less rich.
Is this curry very spicy?
The heat level is moderate and can be adjusted by changing the amount of green chilies and red chili powder to suit your taste.
