Kerala Style Egg Curry with Coconut Milk

Ingredients

• 45 ml (3 tablespoons)coconut oil
• 1.25 ml (1/4 teaspoon)fennel seeds
• 2.5 cm (1 inch)ginger, grated or crushed
• 4 to 5garlic cloves, crushed and chopped
• 2 to 5green chillies, finely chopped
• 370 to 400 g (3 large)red onions, thinly sliced
• 2 sprigscurry leaves
• 10 ml (2 teaspoons)red chilli powder
• 5 ml (1 teaspoon)Kashmiri red chilli powder
• 15 ml (1 tablespoon)coriander powder
• 1.25 ml (1/4 teaspoon)turmeric powder
• 2.5 ml (1/2 teaspoon)black pepper powder
• About 150 g (1 large)tomato, halved and quartered
• 180 ml (3/4 cup)water
• 45 ml (3 tablespoons) coconut milk powder, mixed with 120 ml (1/2 cup) warm watercoconut milk powder and warm water
• to tastesalt
• 2.5 ml (1/2 teaspoon)Malabar garam masala
• 4hard-boiled eggs

Instructions

1. 1

   Heat the oil

   Warm the coconut oil in a wide-mouthed saucepan over a medium heat.

2. 2

   Toast the fennel

   Add the fennel seeds and let them splutter for a few seconds.

3. 3

   Cook the aromatics

   Add the crushed ginger and garlic, then sauté until the garlic starts to brown.

4. 4

   Add the onions

   Stir in the sliced onions, green chillies and curry leaves with a dash of salt.

5. 5

   Soften the onions

   Sauté the mixture over a low to medium heat for about 20 minutes.

6. 6

   Add the spices

   Add the turmeric, both chilli powders, coriander powder and pepper. Sauté for a few minutes, until aromatic.

7. 7

   Cook the tomato

   Add the tomato and sauté until it has softened and broken down.

8. 8

   Simmer the gravy

   Pour in the water, cover the pan and cook over a low to medium heat for 8 to 10 minutes.

9. 9

   Mix the coconut

   Meanwhile, mix the coconut milk powder with the warm water to prepare the coconut milk. The recipe also allows for 1/2 cup of canned or freshly extracted coconut milk instead.

10. 10

    Stir in coconut

    Stir the prepared coconut milk into the pan and add salt to taste.

11. 11

    Add the eggs

    Make four gashes in each hard-boiled egg or halve the eggs. Place sliced eggs in the gravy cut-side up and sprinkle over the garam masala.

12. 12

    Coat the eggs

    Hold the pan and swirl it so the gravy coats the eggs.

13. 13

    Finish the curry

    Bring the curry to a boil, reduce the heat and cook for 2 more minutes. Switch off the heat and garnish with coriander leaves; serve hot with ari dosha, appam or similar.

What is Kerala-style egg curry?

Egg curry is a South Asian dish in which boiled eggs are served in a spiced sauce. This Kerala-style version brings together curry leaves, chilli, fennel and coconut milk, flavours associated with the region’s cooking.

The sauce starts with a generous quantity of onions cooked until soft, then gets depth from spices and a creamy finish from coconut milk. The eggs make it a hearty curry to serve with a plain, absorbent accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 528 calories, 18g protein, 27g carbs, 40g fat.

The onions and tomato provide most of the carbohydrate, while the coconut oil and coconut milk powder contribute much of the fat. The eggs provide the protein. Serve with appam or dosa for a fuller meal, and add a vegetable side to balance the plate.

Build the flavour in stages

Fennel first: Let the seeds splutter briefly in the hot coconut oil to release their aroma before adding the ginger and garlic.

Onions next: Give the sliced onions about 20 minutes over a low to medium heat. This patient cooking softens them and gives the gravy its substantial base.

Keep the heat manageable

Chilli choice: The recipe uses both regular and Kashmiri chilli powder, plus 2 to 5 fresh green chillies. Use the lower amount of green chillies for a milder curry, or the higher amount for more heat.

Spice timing: Add the powdered spices after the onions have softened and sauté them only for a few minutes, until fragrant. This helps bring out their aroma before the tomato and liquid go in.

Let the tomato soften

Tomato cue: Cook the tomato until it has turned soft and mushy, rather than adding the water as soon as it begins to warm. It should blend into the onion mixture to form a cohesive gravy.

Covered simmer: After adding 180 ml of water, cover the pan and cook for 8 to 10 minutes over a low to medium heat. This gives the sauce time to come together before the coconut milk is stirred in.

Add the coconut milk gently

Mix the coconut milk powder with 120 ml of warm water while the gravy simmers, so it is ready to add. Canned or freshly extracted coconut milk can be used instead, as noted in the recipe.

Once it is in the pan, bring the curry to a boil, then lower the heat and cook for just 2 more minutes. A brief finish keeps the sauce creamy and gives the eggs time to take on some of its flavour.

Choose how to serve the eggs

For whole eggs: Make four gashes in each one so the gravy can cling to the surface, then swirl the pan to coat them.

For cut eggs: Halve them and place them cut-side up in the sauce. Either way, add the garam masala at this stage and serve the curry hot with appam or ari dosha.

Recipe notes & tips

• Slice the onions evenly so they soften at a similar pace.
• Keep the heat low to medium while the onions cook to avoid browning them too quickly.
• Have the coconut milk mixed and ready before stirring it into the gravy.
• Use the lower end of the green chilli range if you prefer a gentler heat.
• Swirl the pan gently after adding the eggs to coat them without breaking them.

Variations

• Canned coconut milk: Use 120 ml instead of the prepared coconut milk powder mixture, as suggested in the recipe.
• Fresh coconut milk: Use 120 ml of freshly extracted coconut milk in place of the powder mixture.
• Milder curry: Use 2 green chillies for a less fiery sauce.
• More heat: Use up to 5 green chillies for a hotter curry.
• Halved eggs: Cut the eggs in half and sit them cut-side up in the gravy.

Common mistakes to avoid

• Rushing the onions: They need about 20 minutes over low to medium heat; cook until softened rather than turning the heat up.
• Burning the garlic: Sauté it only until it starts to brown, then continue with the onions.
• Adding spices too early: Wait until the onions have softened, then sauté the powders for a few minutes until fragrant.
• Leaving tomato chunks firm: Cook the tomato until soft and mushy before adding the water.
• Boiling the finished curry too long: After it boils, reduce the heat and cook for only 2 more minutes.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan until piping hot, taking care not to break the eggs; add a splash of water if the gravy has thickened.

Frequently asked questions