Egg & Pea Curry Recipe – Authentic Kerala Style with Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Egg & Pea Curry Recipe – Authentic Kerala Style with Coconut Milk

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Egg & Pea Curry? It’s a special one. It’s a dish that instantly transports me back to my grandmother’s kitchen in Kerala – the aroma of spices, the gentle simmer of coconut milk… pure comfort. I first made this myself when I was craving a taste of home, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the flavors are just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any egg curry. It’s a taste of Kerala, a South Indian state known for its incredibly flavorful and aromatic cuisine. The combination of fragrant spices, creamy coconut milk, and perfectly boiled eggs is simply divine. It’s a comforting, satisfying meal that’s perfect for a weeknight dinner or a special occasion. Plus, it comes together in about 30 minutes – perfect when you’re short on time but craving something delicious!

Ingredients

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

• 4-5 Hard boiled eggs
• 2 big Onion
• 2 medium Tomato
• 2 Green chilly
• ½ cup Cooked green peas
• 2-3 tsp Coriander powder
• ¼ – ½ tsp Turmeric powder
• ½ tsp Fennel powder
• 1 tbsp Chopped Ginger & garlic
• 1.5 tsp Whole black pepper
• 1 small stick Cinnamon
• 3 Cloves
• 3 Cardamom
• 1.5 cups Medium thick coconut milk
• ½ cup Thick coconut milk
• Curry leaves
• 1 tbsp Chopped Coriander leaves
• Salt
• Oil

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Coconut Milk: We’re using both medium-thick and thick coconut milk. The medium-thick forms the base of the curry, while the thick coconut milk adds a final layer of richness and creaminess. Don’t skimp on the coconut milk – it’s what makes this curry so incredibly flavorful!
• Kerala Spices: Fennel powder is a key ingredient in many Kerala curries. It adds a subtle sweetness and a unique aroma that you won’t find in other regional Indian cuisines.
• Curry Leaves: These little leaves are a staple in South Indian cooking. They have a wonderful citrusy aroma and add a depth of flavor that’s hard to replicate. If you can find fresh curry leaves, definitely use them!
• Eggs: I prefer using hard-boiled eggs, but you can adjust the cooking time to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make our spice paste. Grind ginger, garlic, black pepper, cinnamon, cloves, and cardamom into a coarse paste. A little water helps it along, if needed.
2. Heat a generous splash of oil in a pan. Add sliced onions and sauté until they turn a beautiful golden brown. Patience is key here – nicely browned onions are the foundation of a great curry.
3. Add the ground spice paste and a handful of curry leaves. Cook for 3-4 minutes, stirring constantly, until everything is fragrant. Your kitchen should be smelling amazing right about now!
4. Stir in coriander, turmeric, and fennel powder. Cook for another 3-4 minutes, making sure the spices don’t burn.
5. Add tomato paste and salt. Cook until the oil starts to separate from the mixture – this is a sign that the spices are well cooked and the flavors have melded together.
6. Mix in cooked green peas (or frozen peas work great too!). Combine well.
7. Pour in the medium-thick coconut milk and bring the mixture to a gentle boil.
8. Gently add the boiled eggs and simmer for 5-7 minutes, allowing them to soak up all those delicious flavors.
9. Now for the final touch! Gently stir in the thick coconut milk and cook on low heat for 5 minutes. Don’t let it boil, or the coconut milk might split.
10. Garnish with fresh coriander leaves. Serve hot with roti, appam, or chapati.

Expert Tips

• Don’t rush the onions: Taking the time to properly caramelize the onions is crucial for developing a rich, flavorful base.
• Fresh is best: Whenever possible, use fresh spices and curry leaves for the most authentic flavor.
• Adjust the spice level: Feel free to adjust the amount of green chilies and black pepper to your liking.

Variations

• Vegan Adaptation: Swap the eggs for cubed tofu or chickpeas. Use plant-based coconut milk alternatives – there are some great options available now!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you don’t need to make any changes.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of green chilies and black pepper. For a spicier kick, add a pinch of cayenne pepper or a few extra green chilies.
• Festival Adaptations: This curry is often served during Onam and Vishnu festivals in Kerala. It’s traditionally enjoyed as part of a larger, elaborate feast.

Serving Suggestions

This Egg & Pea Curry is fantastic with:

• Roti: A classic pairing!
• Appam: A fluffy, fermented pancake that’s a Kerala specialty.
• Chapati: Another popular Indian flatbread.
• Steamed Rice: A simple and satisfying accompaniment.

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

What type of coconut milk is best for this egg curry?

Full-fat coconut milk is definitely the way to go! It provides the richest flavor and creamiest texture.

Can I use frozen eggs in this recipe?

While fresh eggs are preferred, you can use frozen eggs if that’s all you have. Just make sure they are fully thawed and cooked through.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little water or coconut milk. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is the role of fennel powder in this Kerala-style curry?

Fennel powder adds a unique sweetness and aroma that’s characteristic of Kerala cuisine. It complements the other spices beautifully.

Can this curry be made ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavors will actually meld together and become even more delicious. Just add the eggs when you’re ready to serve.

Enjoy this little piece of Kerala sunshine! I hope you love it as much as my family does. Happy cooking!