Egg Curry Kerala Style

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A simple straightforward Egg curry recipe that is so versatile. My go-to quick-breakfast curry. It can be made with boiled or poached eggs, ground coconut or coconut milk.

The Recipe Intro↓ has stepwise slideshow, more information, related links as well as Recipe Video in Malayalam. Don’t forget to check it out.

Prep time: 5 min Cook time:5 min Servings:4

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Eggs		4-6
Potatoes (cooked and cut into bite sized pieces-this is totally optional)		2 medium
Red Onions sliced thinly		2 large
Garlic, minced		2 large cloves
Ginger, minced		Same amount as garlic
Green chilly, slit		1
Fresh curry leaves		1-2 sprigs
Coriander Powder		2 tsp
Mild Chilly Powder		1-2 tsp
Fennel/Aniseed Powder		¼ -½ tsp
Turmeric Powder		¼ tsp
Kerala Garam Masala ( if available)		1/2 tsp
Thick coconut milk ( 1/2 cup coconut cream plus same amount water OR ¾ cup grated coconut)		1 cup
Water		1 ½ cups or more
Oil (for authenticity use coconut oil)		3 Tbsp
Coriander leaves, chopped (for garnish)		As needed

Note: The powdered spices can be adjusted to one’s taste ; the proportions given above are for a very mild curry. Not recommended to use more turmeric though.

Method:

1. If using grated coconut, Put the coconut in a small grinder jar, with just a splash of water to grind to a smooth paste. Set Aside.
2. If using Boiled eggs, Prepare them and set them aside.
3. Heat the coconut oil/oil, Saute the ginger 5 seconds, then garlic, 5 seconds.(use a wide-mouthed nonstick pan/wok especially if poaching eggs)
4. Add the onion and saute, stirring occasionally till the onion is quite soft and tender and just turning golden.
5. Add the green chilly and curry, leaves and saute 5 seconds more.
6. Add all the spice powders, on low heat Add all spices except the garam masala. Stir well till nicely aromatic without overcooking the spices. Add a quarter part of the garam masala now and reserve the rest for the end.
7. Add the water and salt and bring to a boil
8. Now add the coconut milk/cream or the ground coconut paste and bring just to a simmer.
9. For Boiled Egg Curry:Add the boiled eggs and potato(if using) and simmer(on medium-low heat)-covered till the curry achieves a nice consistency.
10. For Poached Egg curry:Add the cooked potatoes(if using) into the curry and stir once. Crack the eggs one at a time into a cup(Do not whisk or beat), Lower the cup gently near the simmering curry, and tilt the eggs into the curry, spacing around the pan so that the eggs do not overlap. Do not stir the curry. if the eggs are not submerged in the curry you may want to add a bit of coconut milk or water. Cover and simmer gently till the eggs are cooked well but not overcooked: 5 minutes or so. Check a single egg to confirm doneness. Turn off the flame.
11. Sprinkle the remaining garam masala and garnish with coriander leaves.
12. Keep Covered for a while so that the curry develops flavor and thickens a bit. 

Egg Curry Kerala Style

 

Notes:

• Serve hot with  Idiyappam, Pathiri, Puttu, etc. Variation. After the eggs have been cooked and the curry is almost set to take off flame, Add 2 Tbsp drumstick leaves and cook covered for 1 minute. This adds color as well as a different flavor, reminiscent of the olden days in my mother’s home ‘tharavadu’ kitchen
• A poached egg is an egg that has been cooked by poaching that is; cracked, gently poured into, and cooked in simmering liquid.
• A boiled egg is an egg cooked briefly in the shell in gently boiling water.
• My family recipe for Kerala Garam Masala.

Key Ingredients: Eggs, Coconut Milk or Paste, Spices, Onion, Garlic, Ginger, Chilli, Coriander leaves, Oil, Salt.

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