Delectable Egg Curry with Coconut Milk

Delectable Egg Curry with Coconut Milk

Delicious Kerala Style Egg Curry Recipe



  1. Prepare the Eggs: Place the eggs in a saucepan and cover them with cold water. Heat over high heat until boiling, then remove from the burner and cover the pan. Let the eggs stand in hot water for the desired time according to their size. Once done, drain immediately, cool under cold running water, and de-shell the eggs. Cut them in half and slit them.
  2. Prepare the Masala: Thinly slice the onion and crush or grind the ginger and garlic into a paste. Heat oil in a heavy-based pan over medium heat, then splutter mustard seeds. Add sliced onion, green chilies, curry leaves, and salt. Saute until the onion turns light brown. Add ginger and garlic paste and saute until fragrant. Stir in turmeric powder, chili powder, pepper powder, coriander powder, garam masala, and fennel powder. Saute for 3-4 minutes.
  3. Add Tomatoes: Slice the tomato and add it to the masala. Saute until the tomatoes are cooked and softened.
  4. Simmer with Coconut Milk: Pour in the medium-thick coconut milk and mix well. Adjust salt if necessary. Gently add the boiled eggs into the gravy and let it simmer for another 10 minutes to allow the flavors to meld. For a richer flavor, mash one of the egg yolks into the gravy.
  5. Final Touch: Once the gravy reaches the desired consistency and the eggs are well-coated, add the thick coconut milk. Gently swirl the pan without breaking the eggs. Allow it to boil briefly, then turn off the flame.
  6. Serve: Your aromatic and creamy Egg Curry with Coconut Milk is ready to be served! Enjoy it with fluffy Appam, Noolappam, Puttu, or Roti for a truly delightful meal.

This Egg Curry is not just a treat for your taste buds but also a feast for your senses, with its enticing aroma and vibrant colors. Try this recipe today and elevate your dining experience to a whole new level!