Kerala Style Egg Curry
Kerala Style Egg Curry
Ingredients
- 12 eggs
- 2 red onions, finely sliced
- 2 tomatoes, chopped
- 1 small green chili, finely sliced
- 6 garlic cloves, finely grated
- 1 thumbsized piece fresh ginger, finely grated
- 3 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 10 curry leaves
- 2 teaspoons Kashmiri chilli powder
- 1 1/2 teaspoons coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly cracked black pepper
- sea salt, to season
- 400 ml coconut milk
- 1/2 lemon, juice of
- fried curry leaves, to garnish
Instructions
- 1
Place the 12 eggs in a large saucepan of cold water. Place over a high heat and bring to a boil, then cook for 6 minutes.
⏱️ 10 min
- 2
Immediately plunge the eggs into iced water to stop them cooking. Peel the eggs.
⏱️ 5 min
- 3
Heat the 3 tablespoons of coconut oil in a large heavy-based saucepan over medium-high heat. Add the peeled eggs and cook, turning gently, until golden brown on all sides. Remove with a slotted spoon and set aside.
⏱️ 5 min
- 4
Place the saucepan back over medium heat and add the 1 teaspoon of mustard seeds and 10 curry leaves. Cook for 30 seconds to temper.
⏱️ 1 min
- 5
Add the finely sliced red onions and sauté for 10 minutes, until they turn golden brown.
⏱️ 10 min
- 6
Stir in the finely sliced green chili, finely grated garlic, and finely grated ginger, and cook for 2 minutes.
⏱️ 2 min
- 7
Add the 2 teaspoons of Kashmiri chilli powder, 1 1/2 teaspoons of coriander powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of turmeric, and 1/2 teaspoon of freshly cracked black pepper. Cook for a further 1 minute, stirring constantly.
⏱️ 1 min
- 8
Stir in the chopped tomatoes and season with some sea salt. Cook for a further 5-6 minutes, allowing the tomatoes to break down.
⏱️ 6 min
- 9
Pour in the 400 ml of coconut milk and bring the mixture to a simmer. Return the browned eggs to the pan and cook, uncovered for 10 minutes, stirring occasionally.
⏱️ 10 min
- 10
Stir in the juice of 1/2 lemon and season with additional sea salt to taste if needed.
⏱️ 1 min
- 11
Serve the Kerala style Egg Curry over steamed rice and garnish with some fried curry leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kerala Style Egg Curry
- 12 eggs
- 2 red onions, finely sliced
- 2 tomatoes, chopped
- 1 small green chili, finely sliced
- 6 garlic cloves, finely grated
- 1 thumbsized piece fresh ginger, finely grated
- 3 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 10 curry leaves
- 2 teaspoons Kashmiri chilli powder
- 1 1/2 teaspoons coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly cracked black pepper
- sea salt, to season
- 400 ml coconut milk
- 1/2 lemon, juice of
- fried curry leaves, to garnish
Instructions
- 1
Place the 12 eggs in a large saucepan of cold water. Place over a high heat and bring to a boil, then cook for 6 minutes.
⏱️ 10 min - 2
Immediately plunge the eggs into iced water to stop them cooking. Peel the eggs.
⏱️ 5 min - 3
Heat the 3 tablespoons of coconut oil in a large heavy-based saucepan over medium-high heat. Add the peeled eggs and cook, turning gently, until golden brown on all sides. Remove with a slotted spoon and set aside.
⏱️ 5 min - 4
Place the saucepan back over medium heat and add the 1 teaspoon of mustard seeds and 10 curry leaves. Cook for 30 seconds to temper.
⏱️ 1 min - 5
Add the finely sliced red onions and sauté for 10 minutes, until they turn golden brown.
⏱️ 10 min - 6
Stir in the finely sliced green chili, finely grated garlic, and finely grated ginger, and cook for 2 minutes.
⏱️ 2 min - 7
Add the 2 teaspoons of Kashmiri chilli powder, 1 1/2 teaspoons of coriander powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of turmeric, and 1/2 teaspoon of freshly cracked black pepper. Cook for a further 1 minute, stirring constantly.
⏱️ 1 min - 8
Stir in the chopped tomatoes and season with some sea salt. Cook for a further 5-6 minutes, allowing the tomatoes to break down.
⏱️ 6 min - 9
Pour in the 400 ml of coconut milk and bring the mixture to a simmer. Return the browned eggs to the pan and cook, uncovered for 10 minutes, stirring occasionally.
⏱️ 10 min - 10
Stir in the juice of 1/2 lemon and season with additional sea salt to taste if needed.
⏱️ 1 min - 11
Serve the Kerala style Egg Curry over steamed rice and garnish with some fried curry leaves.
⏱️ 1 min