Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe – Kerala Style Coconut Milk & Spiced Eggs

Introduction

Oh, Egg Curry! Is there anything more comforting? This isn’t just any egg curry, though. This is a Kerala-style egg curry, swimming in creamy coconut milk and bursting with fragrant spices. I first made this when I was craving something my grandmother used to make, and honestly, it transported me right back to her kitchen. It’s surprisingly easy to make, and the flavour is just…wow. You absolutely have to try it!

Why You’ll Love This Recipe

This Kerala egg curry is a hug in a bowl. It’s quick enough for a weeknight dinner, but special enough to impress guests. The combination of spices and coconut milk is simply divine, and poaching the eggs right in the curry makes them incredibly tender. Plus, it’s a fantastic way to use up any leftover eggs!

Ingredients

Here’s what you’ll need to create this magic:

• 3 large eggs
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 large onion, sliced
• 1 sprig curry leaves
• 2 green chillies, slit
• 0.5 tsp ginger paste
• 0.5 tsp garlic paste
• 0.25 tsp turmeric powder
• 1 small tomato, chopped
• 1 cup thick coconut milk (about 240ml)
• 0.25 tsp garam masala powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Coconut Oil: The Foundation of Kerala Cuisine

Coconut oil is essential for that authentic Kerala flavour. It adds a subtle sweetness and aroma that you just won’t get with other oils. I prefer using virgin coconut oil, but any good quality coconut oil will work.

Mustard Seeds: A South Indian Flavour Burst

Don’t skip the mustard seeds! They add a lovely pop and nutty flavour when they splutter in the hot oil. Make sure your oil is hot enough before adding them, or they won’t do their thing.

Curry Leaves: Fragrant and Essential

Fresh curry leaves are a must. They have a unique, citrusy aroma that’s so characteristic of South Indian cooking. You can find them at most Indian grocery stores. If you can’t find fresh, dried will do in a pinch, but the flavour won’t be quite the same.

Coconut Milk: The Heart of the Curry

Full-fat coconut milk is best for richness and flavour. You can use canned coconut milk – just make sure it’s a good quality brand. If you’re feeling ambitious, you can even make your own!

Garam Masala: Aromatic Spice Blend

Garam masala is a blend of warming spices that adds depth and complexity to the curry. You can find pre-made garam masala at most supermarkets, or you can make your own for a truly custom flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a saucepan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Add the sliced onions, curry leaves, and slit green chillies. Sauté until the onions turn translucent and softened, about 5-7 minutes.
3. Stir in the ginger and garlic pastes. Cook for another minute or two, until the raw aroma disappears. This is important – you don’t want a harsh garlic or ginger flavour.
4. Add the turmeric powder and cook for 2 minutes, stirring constantly. This helps to bloom the spice and enhance its flavour.
5. Reduce the heat to low. Pour in the coconut milk and add the chopped tomatoes. Let the mixture simmer gently for about 5 minutes, allowing the flavours to meld.
6. Now for the fun part! Gently crack the eggs directly into the simmering curry, spacing them out. Don’t stir – you want them to poach undisturbed.
7. Cook until the egg whites are set and the yolks reach your desired consistency. This usually takes about 3-5 minutes, depending on how runny you like your yolks. You can gently swirl the pan if needed to help the whites cook evenly.
8. Season with salt and sprinkle with garam masala powder. Cook for another 2 minutes, allowing the flavours to come together.

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, poach the eggs in batches.
• For a richer flavour, use homemade coconut milk.
• Adjust the amount of green chillies to your spice preference.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Substitute the eggs with firm tofu, cut into cubes. Fry the tofu until golden brown before adding it to the curry.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the garam masala you’re using to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped red chilli for extra heat.
• Festival Adaptations (Onam, Vishu): This curry is often served as part of a traditional Kerala sadya (feast) during Onam and Vishu. You can add a small amount of tamarind pulp for a slightly tangy flavour, which is common in sadya dishes.

Serving Suggestions

Serve this Egg Curry warm with steamed rice (my personal favourite!), crusty bread, appam, or even roti. A side of simple vegetable thoran (stir-fry) complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The eggs might become slightly firmer upon reheating, but it will still be delicious!

FAQs

What type of rice pairs best with this Egg Curry?

Matta rice (Kerala red rice) is the traditional choice, but any long-grain rice like basmati will work well.

Can I use store-bought ginger-garlic paste?

Absolutely! It’s a great time-saver. Just make sure it’s fresh and good quality.

How do I adjust the heat level of this curry?

Reduce the number of green chillies, or remove the seeds before slitting them. You can also add a pinch of sugar to balance the heat.

What is the best way to poach eggs in this curry for perfect yolks?

Gently crack the eggs into the simmering curry and avoid stirring. The gentle heat will cook the whites without overcooking the yolks.

Can this curry be made ahead of time?

You can make the curry base (up to step 5) ahead of time and store it in the refrigerator. Add the eggs just before serving for the best results.