Name: Kerala Egg Curry with Coconut Milk
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Kerala
Ingredients: 4 to 8 Boiled Eggs ((make 4 slits on each)); 2 tablespoon (30 ml) extra virgin coconut oil ((or use any other preferred)); ½ teaspoon crushed fennel seeds ((optional)); 1½ cup (180 grams) onions ((1 large or 2 medium sliced or chopped)); 2 green chilies (/ serrano peppers slit or chopped (omit for low heat)); 1 inch (15 grams) ginger (peeled and grated or crushed); 4 large garlic cloves ((15 grams)); ¾ to 1 cup (135 grams) tomato ((1 large pureed/ fine chopped))); ¾ to 1 teaspoon sea salt ((or any other, adjust to taste)); ¼ teaspoon turmeric; 1 to 1½ teaspoons Kashmiri red chili powder ((or use any other, cut down for low heat)); ½ to ¾ teaspoon garam masala; 2 teaspoons coriander powder; 270 ml canned coconut milk ((9 oz. or use 1¼ cup frozen/fresh grated raw coconut, read notes)); 1 cup (240 ml) water ((or use ½ cup to make thick milk + 1 cup to make thin milk)); ¼ to ½ teaspoon crushed black pepper; 1½ to 2 tablespoons coconut oil ((23 to 30 ml, divided)); ¼ teaspoon mustard seeds; 3 tablespoons sliced shallots or small onion; 2 dried red chilies ((broken, optional)); 2 sprig curry leaves ((divided))

Warm, richly spiced, and built for a satisfying meal, Kerala Egg Curry with Coconut Milk is a gluten-free, non-vegetarian Kerala main made with simple everyday ingredients in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 4
Category: Main Course
Cuisine: Kerala

Ingredients

4 to 8 Boiled Eggs ((make 4 slits on each))
2 tablespoon (30 ml) extra virgin coconut oil ((or use any other preferred))
½ teaspoon crushed fennel seeds ((optional))
1½ cup (180 grams) onions ((1 large or 2 medium sliced or chopped))
2 green chilies (/ serrano peppers slit or chopped (omit for low heat))
1 inch (15 grams) ginger (peeled and grated or crushed)
4 large garlic cloves ((15 grams))
¾ to 1 cup (135 grams) tomato ((1 large pureed/ fine chopped)))
¾ to 1 teaspoon sea salt ((or any other, adjust to taste))
¼ teaspoon turmeric
1 to 1½ teaspoons Kashmiri red chili powder ((or use any other, cut down for low heat))
½ to ¾ teaspoon garam masala
2 teaspoons coriander powder
270 ml canned coconut milk ((9 oz. or use 1¼ cup frozen/fresh grated raw coconut, read notes))
1 cup (240 ml) water ((or use ½ cup to make thick milk + 1 cup to make thin milk))
¼ to ½ teaspoon crushed black pepper
1½ to 2 tablespoons coconut oil ((23 to 30 ml, divided))
¼ teaspoon mustard seeds
3 tablespoons sliced shallots or small onion
2 dried red chilies ((broken, optional))
2 sprig curry leaves ((divided))

Method

Heat a pan and add oil, crushed fennel and onions. Saute for 7 to 8 mins, until golden. Add green chilies, ginger and garlic.
Continue to saute for 3 more mins. Add tomatoes and salt. Saute until they turn completely soft.
Stir together turmeric, chili powder, garam masala & coriander powder.
Pour water and half of the coconut milk (or second pressed/extracted). Bring to a gentle boil and simmer for 8 mins.
Optional Fry Eggs – Meanwhile heat ½ tablespoon oil in a small pan and fry the boiled eggs on a medium high heat until blistered. Turn off and sprinkle 2 to 3 pinches of red chili powder over the eggs (not a lot).
Gently add the eggs to the curry. Stir in the rest of the coconut milk (or first pressed/extracted). Taste test to adjust salt. Bring to a gentle boil, sprinkle black pepper and turn off.
Tempering - Heat the remaining oil in the same small pan. Add mustard seeds, red chilies, sliced shallots and curry leaves. Fry until the onions turn deep golden/ brown but not burnt. Pour this over the curry.
Serve Kerala Egg Curry with appam, idiyappam, brown rice/ matta rice, dosa or flatbreads like parotta, paratha or chapati.