Egg Curry Recipe – Kerala Style with Spiced Tomato Masala

Last Updated on 4 months by Neha Deshmukh

Egg Curry Recipe – Kerala Style with Spiced Tomato Masala

Hey everyone! If you’re anything like me, a good egg curry is ultimate comfort food. And this Kerala-style egg curry? It’s on another level. I first made this when I was craving something deeply flavorful and a little bit different from my usual routine, and it quickly became a family favorite. The spiced tomato masala is just incredible – seriously, you’ll want to mop up every last drop with some appam or parotta! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average egg curry. It’s a beautiful blend of Kerala’s unique spices, creating a rich, aromatic, and slightly tangy gravy. It’s surprisingly easy to make, even on a weeknight, and it’s packed with flavor. Plus, it’s a fantastic way to use up boiled eggs! Honestly, who doesn’t love a recipe that’s both delicious and practical?

Ingredients

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

• 2 tablespoons peanut oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon fennel seeds
• ¼ inch piece cinnamon
• 1 small piece kalpasi (black stone flower)
• 1 crushed bay leaf
• 2 sprigs curry leaves
• 2 cups chopped onions
• 2 cups chopped tomatoes
• ½ inch piece ginger
• 6 cloves garlic
• 1 teaspoon salt (or to taste)
• 2 teaspoons red chilli powder (adjust to your spice preference!)
• 1 teaspoon black pepper powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 4 boiled and peeled eggs

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Kerala Spices: Kalpasi (black stone flower) is a bit of an unusual spice, but it adds a really unique earthy flavor that’s characteristic of Kerala cuisine. Curry leaves are essential – don’t skip them! Mustard seeds and fennel seeds, when tempered in oil, create a wonderful aromatic base.
• Oil Choice: Traditionally, in Kerala, coconut oil is used for cooking. However, peanut oil works beautifully too and is more readily available. You can use either, depending on your preference. I personally love the subtle nutty flavor peanut oil adds.
• Tomatoes: Ripe, juicy tomatoes are best for this recipe. They break down beautifully and create a lovely thick gravy.
• Ginger & Garlic: Freshly ground ginger-garlic paste is always best, but store-bought is fine in a pinch!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make that flavourful base. Grind the ginger and garlic into a smooth paste. Then, chop your onions, tomatoes, and keep those curry leaves ready to go.
2. Heat the peanut oil in a nice, heavy-bottomed pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the fennel seeds, cinnamon, kalpasi, bay leaf, and curry leaves. Sauté for just about 30 seconds – you want everything fragrant, but not burnt.
3. Now, add the chopped onions and salt. Cook until the onions are softened and lightly golden brown. This usually takes about 5-7 minutes.
4. Stir in the chopped tomatoes and the ginger-garlic paste. Cook for another 5 minutes, until the tomatoes soften and start to break down.
5. Time for the spices! Add the red chilli powder, turmeric powder, black pepper powder, and garam masala. Mix well and simmer on low heat for about 15 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
6. While the masala is simmering, make some slits in the boiled eggs. Gently pan-fry the eggs in a little oil with a few curry leaves until they are lightly blistered. This gives them a lovely texture and adds another layer of flavor.
7. Finally, add the fried eggs to the masala. Simmer for 2-3 minutes, gently stirring, to allow the flavors to blend.

Expert Tips

• Don’t rush the tempering: The initial step of tempering the spices in oil is crucial for building flavor. Be patient and let the spices release their aroma.
• Low and slow: Simmering the masala on low heat allows the flavors to develop and deepen.
• Egg Perfection: Don’t overcook the eggs when pan-frying – you just want them lightly blistered.

Variations

Want to customize this recipe? Here are a few ideas:

• Spice Level: For a milder curry, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper or use hotter chilli powder. My friend, Priya, always adds a finely chopped green chilli for extra heat!
• Festival Adaptations: This egg curry is often made during Onam and Vishnu festivals in Kerala.
• Vegan Adaptation: Use a plant-based egg substitute, like tofu or chickpeas, instead of eggs.
• Gluten-Free: This recipe is naturally gluten-free!

Serving Suggestions

This egg curry is fantastic with:

• Appam: The classic pairing! The soft, fluffy appam soaks up the gravy perfectly.
• Parotta: Another Kerala favorite.
• Rice: Plain steamed rice is also a great option.
• Puttu: A steamed rice cake, also popular in Kerala.

Storage Instructions

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

FAQs

1. What is Kalpasi and where can I find it?

Kalpasi, also known as black stone flower, is a dried flower bud used in South Indian cuisine. You can find it at Indian grocery stores or online.

2. Can I use store-bought ginger-garlic paste?

Yes, absolutely! While freshly ground is best, store-bought paste is a convenient alternative.

3. What is the best way to boil eggs for curry so they don’t break?

Start with cold water, bring to a boil, then reduce heat and simmer for 8-10 minutes. Immediately transfer to an ice bath to stop the cooking process. This makes them easier to peel.

4. Can this egg curry be made ahead of time?

Yes! The flavors actually improve when it sits. Make the curry a day ahead and add the eggs just before serving.

5. What is the difference between Kerala-style egg curry and other regional variations?

Kerala-style egg curry is known for its use of unique spices like kalpasi and curry leaves, and often features a slightly tangy flavor profile. Other regional variations may use different spice blends and cooking techniques.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!