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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.

Immediately plunge the eggs into iced water to stop them cooking. Peel the eggs.

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.

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.

Add the finely sliced red onions and sauté for 10 minutes, until they turn golden brown.

Stir in the finely sliced green chili, finely grated garlic, and finely grated ginger, and cook for 2 minutes.

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.

Stir in the chopped tomatoes and season with some sea salt. Cook for a further 5-6 minutes, allowing the tomatoes to break down.

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.

Stir in the juice of 1/2 lemon and season with additional sea salt to taste if needed.

Serve the Kerala style Egg Curry over steamed rice and garnish with some fried curry leaves.


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.

Immediately plunge the eggs into iced water to stop them cooking. Peel the eggs.

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.

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.

Add the finely sliced red onions and sauté for 10 minutes, until they turn golden brown.

Stir in the finely sliced green chili, finely grated garlic, and finely grated ginger, and cook for 2 minutes.

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.

Stir in the chopped tomatoes and season with some sea salt. Cook for a further 5-6 minutes, allowing the tomatoes to break down.

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.

Stir in the juice of 1/2 lemon and season with additional sea salt to taste if needed.

Serve the Kerala style Egg Curry over steamed rice and garnish with some fried curry leaves.
