Kerala eggs curry with curry leaves and coconut milk: eggs cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 33 minutes.
Prep 10 min Cook 23 min Serves 5 Easy
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🌿Curry Leaves1 sprig
🥚Eggs6, hard-boiled and halved
🫙Coconut Milk3/4 cup
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
Instructions
1
Hard-boil the eggs (10 minutes), peel them and make shallow slits so they absorb the gravy.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut milk.
4
Add 3/4 cup water, simmer 5 minutes, then add the eggs and spoon the gravy over them for another 5 minutes. Stir in the coconut milk in the last few minutes and heat without boiling.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Hard-boil the eggs (10 minutes), peel them and make shallow slits so they absorb the gravy.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut milk.
Add 3/4 cup water, simmer 5 minutes, then add the eggs and spoon the gravy over them for another 5 minutes. Stir in the coconut milk in the last few minutes and heat without boiling.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
