Kerala Style Egg Curry Recipe
Kerala style egg curry is an easy, healthy and very delicious egg recipe for summer. This egg curry recipe has mild usage of spices which are readily available in our kitchen. The gravy is primarily prepared with coconut milk which gives a rich taste to the curry yet it is so lighter on the stomach. It tastes super delicious with steamed Basmati rice ( this is our recommendation), appam, puri or parotta.
Kerala Style Egg Curry Recipe
Easy, healthy and super yummy egg curry recipe from the coastal Kerala, God's own country. The Kerala style egg curry is cooked in clay pot just like the traditional way.
Equipment
- 1 Clay pot or Earthenware for cooking optional but highly recommended
- 1 Wooden Spatula
Ingredients
- 2 Medium size Onion, roughly chopped
- ½ cup Shallots or Sambar Onion
- 2 Medium size Tomato diced into cubes
- 1 tbsp Finely chopped Garlic
- 1 tbsp Chopped Green Chillies or as per taste
- 1 tbsp Finely chopped Ginger
- 12 to 15 Curry Leaves
- ½ tsp Mustard Seeds
- 3 tbsp Virgin Coconut Oil
- 1 cup Thick Coconut Milk
- 4 cups Water
Marinate the Eggs
- 4 Hard boiled Eggs
- ¼ tsp Turmeric Powder
- ½ tsp Rock Salt or Table Salt
Spice Powders
- 2 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- ½ tsp Turmeric Powder
- 1 tsp Red Chilly Powder optional and not recommended
Instructions
- Take hard boiled eggs in a bowl and coat it with salt and turmeric as mentioned under "Marinate the Eggs" under Ingredients section. Rest the marinated eggs for 10 minutes.
- Heat 2 tbsp of virgin coconut oil in a clay pot or earthenware. Rotate the pan to spread the oil.
- Once the oil is hot, add the eggs and shallow fry the eggs. Take it out in a bowl.
- Add 1 tbsp of virgin coconut oil to the remaining oil in the clay pot.
- Add mustard seeds. Once the mustard seeds starts to splutter, add roughly chopped onion and fry till the raw smell of onion is gone.
- Add chopped ginger, garlic, green chillies and curry leaves . Fry all the ingredients for 2 to 3 minutes.
- Add shallots and tomato cubes. Fry for another 2 minutes
- Add salt as per taste and fry till shallots become translucent
- Now, add the "Spice Powders" one by one.Mix the spice powders and fry till oil starts showing up.
- Take 1 cup of thick coconut milk and mix it with 4 cups of water. Add this coconut milk to the curry.
- Give a good stir and keep the flame high for the initial boil.
- Once the curry starts boiling, lower the flame and cook till the gravy reduces to half.
- Now add the eggs and cook on slow fire for another 10 minutes.
- Once the gravy reaches the desired thickess. Switch off the gas.
- Serve this yummy Kerala style egg curry with steamed basmati rice.
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