Kerala Style Egg Curry with Coconut Milk | How to make Egg Curry | Startup Cooking

 KERALA STYLE EGG CURRY WITH COCONUT MILK | STARTUP COOKING

Egg curry with coconut milk is one of the staple egg recipe in the land of Kerala, mostly served on breakfast table across the state. 

Kerala egg curry is one of the easy and tastiest side dish that you can prepare very quickly. It is usually served for breakfast with appam, idiyappam, dosa, chapathi or puttu. 

The perfect way to get the hard boiled eggs, always drop the egg in boiling water and boil for 10 minutes then drop the egg in cold water and then peel the skin for the perfect boiled eggs. Adding pinch of salt to the boiling water will help to prevent the eggs from cracking.

For this easy egg curry recipe, cook hard boiled eggs in coconut milk with onion, ginger, garlic, curry leaves, green chillies, red chillies and spicy masala. An easy and tasty egg curry recipe that you can prepare very quickly in 30 minutes. Adjust spice level according to your taste. Please don’t add ginger garlic paste to this dish.

This kerala egg curry recipe is made in coconut oil which gives it a very unique taste and aroma and makes its different from the other egg curry recipes. Eggs are a source of high proteins, vitamins and minerals. Please try to include in your diet. Follow my step by step photo recipe to prepare Kerala Style Egg Curry. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Similar Recipes,

• Egg thokku

• Scrambled egg yolk

• Kongudand style egg curry

• Egg Biryani

• Street Style Egg Rice 

• Egg roast

• Nadan Mutta Roast

• Egg Kurma

• Egg Fried Rice

• Shakshuka Recipe

Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani
• pressure cooker chicken biryani

RECIPE FOR EGG CURRY WITH COCONUT MILK

Coarse       : Main - Breakfast / Lunch

Cuisine      : South Indian - Kerala

Author       : Jayashree Karthik

Prep Time  : 10 min

Cook Time : 25 min

Total Time  : 35 min

Gravy Recipes

• green moong dal curry
• bhindi do pyaza
• green peas masala
• methi matar malai
• soya chunks curry
• cauliflower kurma
• capsicum gravy
• dhaba style matar paneer
• punjabi lobia masala

INGREDIENTS

• 3 tbsp coconut oil

• 3 cloves

• 1 inch cinnamon stick

• 2 cardamom

• 1/2 tsp fennel seeds

• 2 red chillies

• 3 green chillies - slitted

• 1 spring curry leaves

• 4 garlic - finely chopped

• 1 inch ginger - chopped

• 1 onion - finely chopped

• 2 large tomatoes - finely chopped

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

• 1.5 tsp coriander powder

• 1/2 tsp garam masala powder

• salt - to taste

• 1 tsp sugar - granulated

• 1/4 tsp pepper powder

• 1 cup water

• 4-5 boiled eggs

• 1/2 cup thick coconut milk

• 1/4 cup fried onions

• 2 tbsp coriander leaves - chopped

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes

PROCEDURE

• heat coconut oil in the kadai and temper with cloves, cinnamon stick, cardamom pods and fennel seeds

• then add red chillies, green chillies, chopped ginger, garlic and curry leaves

• saute for few seconds, then add finely chopped onions and saute them for a few minutes till they are soft

• add in 2 large diced tomatoes and cook well until it turns mushy

• once the tomatoes are mushy, add turmeric powder, red chilli powder, coriander powder, garam masala powder, pepper powder and salt

• mix everything well to combine and saute for 2-3 minutes or until the raw smell of spices goes

• add 1 cup of water to the pan, mix well and cover the pan with a lid and cook on a low flame for about five minutes

• in the mean while, make some gashes on the eggs for the flavors of the curry to penetrate into the eggs

• once the gravy thickens, add the prepared eggs to the pan. Mix well to combine

• add 1/2 cup of coconut milk to the pan and mix well

• cook this egg curry for about 2-3 minutes. Do not cook for long time after adding the coconut milk

• now switch off the flame and garnish with fried onions and chopped coriander leaves

• delicious egg curry is ready to serve with appam, idiyappam, dosai, pulao or rice

• Enjoy!

NOTES

• adjust spice level according to your taste
• adding sugar is totally optional, it is only for balance the taste
• do not cook for more than 3 minutes after adding the coconut milk

Indian Snack Recipes, Spinach Recipes, Biryani Recipes, Ragi Recipes, Paneer Recipes, Chicken Recipes, Ladoo Recipes, Kuzhambu Recipes

KERALA EGG CURRY WITH COCONUT MILK with 

STEP BY STEP PHOTO RECIPE

heat coconut oil in the pan and temper with cloves, cinnamon stick, cardamom pods and fennel seeds

add red chillies, green chillies, chopped ginger, garlic and curry leaves, saute for few seconds

add finely chopped onions

saute well until it turns transparent

add chopped tomato

cook well until it turns mushy

add turmeric powder, red chilli powder, coriander powder, garam masala powder, pepper powder, salt and sugar

mix everything well to combine and saute for 2-3 minutes or 

until the raw smell of spices goes

add 1 cup of water and mix well

close with lid and cook on low medium flame for 5 minutes

curry thickens well

add hard boiled eggs

mix well to combine

cook for 2-3 minutes in low medium flame

add thickened coconut milk

mix well and cook for 1-2 minute

switch off the flame

transfer into the serving bowl and garnish with fried onions and coriander leaves

KERALA EGG CURRY WITH COCONUT MILK