Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Egg Curry

Traditional 48. Egg Curry recipe

🧺 Ingredients

• 8 eggs, hard-boiled and halved
• 200ml thick coconut milk
• 150ml thin coconut milk
• 1 large onion, sliced
• 3 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 4 tbsp coconut oil
• 1/2 cup water
• Salt to taste

👩‍🍳 How to make Egg Curry

1. Boil eggs (12 mins, high heat): Bring water to boil. Add eggs and boil for 10 minutes. Cool in ice water, peel carefully, and halve lengthwise.
2. Brown onions (3 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 2-3 minutes until softened.
3. Build spice base (3 mins, medium heat): Add ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, turmeric, black pepper powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
5. Add water and thin coconut milk (2 mins, medium heat): Add 1/2 cup water and bring to gentle simmer. Pour thin coconut milk and bring to gentle simmer again.
6. Add eggs (5 mins, medium-low heat): Gently add egg halves cut-side down to curry. Add green chilies and curry leaves. Simmer covered for 4-5 minutes without stirring to avoid breaking eggs.
7. Enrich (2 mins, low heat): Pour thick coconut milk slowly around eggs, do not stir. Simmer for final 2 minutes. Gravy should be creamy and coat eggs evenly.

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