Egg Curry Recipe – Kerala Style with Coconut Milk & Spices

Last Updated on 4 months by Neha Deshmukh

Egg Curry Recipe – Kerala Style with Coconut Milk & Spices

Hey everyone! If you’re anything like me, a good egg curry is comfort food at its finest. And this Kerala-style egg curry? It’s extra special. I first made this when I was craving something warm, fragrant, and a little bit different from my usual routine. The creamy coconut milk and aromatic spices just transport me straight back to the beautiful backwaters of Kerala! It’s surprisingly easy to make, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average egg curry. It’s a flavour explosion! The Kerala influence really shines through with the use of coconut oil, fennel seeds, and a generous helping of spices. It’s creamy, subtly sweet, and has a lovely warmth that’s perfect with rice, appam, or even some fluffy idiyappam. Plus, it comes together in under 30 minutes – perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to create this delicious Kerala egg curry:

• 2 tablespoon coconut oil
• 1 small piece cinnamon
• 2 cardamom pods
• 3 cloves
• ½ teaspoon fennel seeds
• 1 sprig curry leaves
• ½ inch ginger, julienned
• 2 dried red chillies
• 3 green chillies
• 4 cloves garlic, sliced
• ½ cup onion, sliced
• 2 tomatoes, sliced
• 1 teaspoon salt
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon Kashmiri red chilli powder
• ½ teaspoon black pepper powder
• ¼ teaspoon garam masala powder
• 1 tablespoon coriander powder
• 1 cup water
• ½ teaspoon sugar
• 4 hard boiled eggs
• 250 ml canned coconut milk
• ½ tomato, deseeded and sliced
• 1 tablespoon coconut oil (for tempering)
• 2 tablespoon Indian shallots, sliced (for tempering)
• 1 sprig curry leaves (for tempering)
• ½ teaspoon black pepper powder (for tempering)

Ingredient Notes

Let’s talk ingredients! A few of these really make this recipe sing:

• Coconut Oil: Don’t skimp on the coconut oil! It’s the foundation of Kerala cuisine and adds a beautiful aroma and flavour.
• Fennel Seeds: These little seeds add a subtle anise-like flavour that’s so characteristic of South Indian cooking. Lightly toasting them really brings out their fragrance.
• Kashmiri Red Chilli Powder: This is for colour and a mild heat. It gives the curry a gorgeous red hue without being overly spicy. You can find it at most Indian grocery stores.
• Kerala Shallots: If you can get your hands on these, do it! They’re smaller and sweeter than regular shallots, and they fry up beautifully for the tempering. Regular shallots work in a pinch, though.
• Coconut Milk: Full-fat coconut milk is best for richness and flavour. I prefer canned, but fresh is amazing if you can find it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tablespoons of coconut oil in a kadai (or a deep frying pan) over medium heat. Add the cinnamon, cardamom, cloves, fennel seeds, curry leaves, ginger, and dried red chillies. Sauté for about 30 seconds, until fragrant. This is where the magic begins!
2. Now, add the green chillies, garlic, onions, and tomatoes. Sprinkle with salt and cook, covered, until the tomatoes are softened and mushy – about 5-7 minutes. Stir occasionally to prevent sticking.
3. Time for the spice blend! Mix in the turmeric powder, red chilli powder, Kashmiri red chilli powder, black pepper powder, garam masala powder, and coriander powder. Sauté briefly, just for a minute or so, until everything is well combined. Be careful not to burn the spices.
4. Pour in 1 cup of water and add the sugar. Bring to a simmer and cook for about 5 minutes, allowing the flavours to meld. Gently slit the hard-boiled eggs and add them to the gravy.
5. Pour in the 250ml of coconut milk and add the deseeded tomato slices. Simmer gently for another 5 minutes, without letting it boil. Boiling can cause the coconut milk to separate.
6. While the curry simmers, prepare the tempering. Heat 1 tablespoon of coconut oil in a small pan. Fry the sliced shallots and curry leaves until golden brown and crispy. Add ½ teaspoon of black pepper powder and immediately pour the tempering over the curry. The sizzle is the best part!
7. Serve hot with your favourite side.

Expert Tips

• Don’t overcook the eggs: You want them to be tender, not rubbery.
• Adjust the spice level: Feel free to add more or less chilli powder to suit your taste.
• Low and slow is key: Simmering the curry gently allows the flavours to develop beautifully.

Variations

• Vegan Adaptation: Use plant-based “eggs” or substitute with roasted cauliflower florets for a similar texture.
• Spice Level: My family loves a good kick, so I usually go with the ½ teaspoon of each chilli powder. For a milder curry, reduce the red chilli powder to ¼ teaspoon. If you like it hot, add a pinch of cayenne pepper!
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. Some families add a touch of tamarind paste for a tangy flavour during these celebrations.

Serving Suggestions

This egg curry is incredibly versatile! Here are a few of my favourite ways to serve it:

• With fluffy appam (lace-edged pancakes)
• Alongside string hoppers (idiyappam)
• Served with a steaming bowl of rice
• With parotta (flaky layered flatbread)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually deepen overnight! Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of rice pairs best with this Kerala egg curry?

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

2. Can I use fresh tomatoes instead of canned in this recipe?

Absolutely! Use about 3-4 ripe tomatoes, chopped. You might need to cook them a little longer to break down.

3. How can I adjust the spice level of this egg curry?

Reduce the amount of red chilli powder or add a pinch of sugar to balance the heat.

4. What is the significance of using coconut oil in Kerala cuisine?

Coconut oil is a staple in Kerala due to the abundance of coconut trees. It adds a unique flavour and aroma to dishes and is also believed to have health benefits.

5. Can this egg curry be made ahead of time? If so, how?

Yes! You can make the curry base (up to step 5) a day ahead and store it in the refrigerator. Add the eggs and tempering just before serving.

Enjoy! I hope this recipe brings a little bit of Kerala sunshine to your kitchen. Let me know how it turns out in the comments below!