# Kerala Egg Curry With Coconut Milk

An easy Kerala style egg curry that can be made in under 30 minutes, perfect for busy weeknight dinners.

- Total time: 30 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 2 tablespoon coconut oil
- 1 small piece cinnamon
- 2 cardamom
- 3 cloves
- 0.5 teaspoon fennel seeds
- 1 sprig curry leaves
- 0.5 inch julienned ginger
- 2 dried red chilies
- 3 green chilies
- 4 cloves sliced garlic
- 0.5 cup sliced onion
- 2 sliced tomatoes
- 1 teaspoon salt
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon Kashmiri red chili powder
- 0.5 teaspoon black pepper powder
- 0.25 teaspoon garam masala powder
- 1 tablespoon coriander powder
- 1 cup water
- 0.5 teaspoon sugar
- 4 hard-boiled eggs
- 250 ml canned coconut milk
- 0.5 deseeded and sliced tomato
- 1 tablespoon coconut oil
- 2 tablespoon sliced Indian shallots
- 1 sprig curry leaves
- 0.5 teaspoon black pepper powder

## Instructions

1. Add coconut oil to a kadai and let it heat up.
2. Add a small piece of cinnamon, a couple of cardamom pieces, cloves, and some fennel seeds.
3. Add a sprig of fresh curry leaves, some julienned ginger, and a couple of dried red chilies.
4. Sauté all these ingredients for a few seconds.
5. Add green chilies, sliced garlic, and sliced onions.
6. Sauté the onions for a few minutes until they are soft.
7. Add a couple of sliced tomatoes and some salt.
8. Mix everything well to combine.
9. Cover the pan with a lid and cook on a low flame until the tomatoes are mushy.
10. Once tomatoes are mushy, add turmeric powder, red chili powder, Kashmiri red chili powder, black pepper powder, garam masala powder, and coriander powder.
11. Sauté the masala powders for a few seconds.
12. Add a cup of water and a little sugar for balance.
13. Mix everything well to combine.
14. Cover the pan with a lid and cook on a low flame for about 5 minutes.
15. In the meantime, get hard-boiled eggs ready and make gashes on them.
16. Add the prepared eggs to the pan and mix everything well to combine.
17. Add about 250 ml of coconut milk to the pan and mix well.
18. Do not cook for long after adding the coconut milk.
19. Add some deseeded and sliced tomato slices and let the curry come to a mere simmer.
20. Prepare a tempering by heating coconut oil in a small tempering kadai.
21. Add sliced Indian shallots and curry leaves; sauté for a few minutes until shallots are roasted golden.
22. Once shallots are golden, switch off the flame and add black pepper powder.
23. Mix well and add the tempering to the egg curry.
24. Serve the delicious egg curry with appam, idiyappam, dosa, or rice.

## Equipment

- kadai
- lid
- small tempering kadai

## Tips

- Coconut oil is preferred for this recipe.
- Add salt with tomatoes to help them cook faster.
- Kashmiri red chili powder is mainly for color and does not make the curry spicy.
- Make gashes on hard-boiled eggs for flavors to penetrate.
- Do not cook for long after adding coconut milk.
- Canned coconut milk works perfectly fine for this recipe.

## Source

- Original video: https://www.youtube.com/watch?v=_WxPRxNrEEQ
- Recipe page: https://www.cliprecipe.com/recipe/56805949-2314-4b8d-ae1a-5d75be98fb94
- Extracted: 2026-01-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt