Kerala Style Egg Curry | Egg Curry
This Kerala style egg curry recipe made with moderate spices in flavourful coconut milk gravy is a versatile super hit combination with Appam, Idli, Dosa, or rice.
Egg curry can be made in various ways. I have posted quite many of egg curry recipes. The Kerala style recipe is different from the rest in quite many ways. Personally I like it a lot. It is a very easy -to -make dish. Coconut milk is added to fried onion and green chilli; and boiled eggs are cooked in this gravy. The recipe may look familiar but the ratios are distinctive. Instead of cooking it in your own way and with your own measurements, do follow the measures and method exactly in the way it is done in Kerala homes. I am sure you will be able to enjoy the unique taste of this dish. Look at the tips given below to get this simple Kerala style egg curry right.
you may also like this recipe Easy Egg Pulao Recipe
How to get thin coconut milk (Second extract)
• You know that when you grind fresh coconut in a little water and strain the ground coconut through a muslin cloth you will get thick coconut milk. If you grind the coconut pulp again along with a good quantity of water and the pulp is strained through a muslin cloth, you will get thin coconut milk, that is the second extract.
• You may use fresh coconut or ready -made coconut milk. If you are using the ready –made milk, please add 1 cup of water to ½ of coconut milk from the tetra pack. That will give you thin coconut milk.
Thick coconut milk:
• When we mix the thick coconut milk at the end of the preparation, the stove should put off immediately. Otherwise, the milk will curdle. You can see the oil oozing out. The whole gravy will be covered with the oil from the coconut. The dish becomes quite unpalatable.
• Sonf gives this egg curry an added flavour. Do remember to use this important ingredient.
Salt and Chillies:
• This dish is mild on spices and is not a masala-heavy curry. So be careful to add salt and chilli in a very moderate measure.
• Cut the boiled eggs in half before adding it to the coconut gravy. Do not handle the curry much with the ladle after the eggs are added. The eggs may break and the curry will look messy.
• The patent cooking medium in Kerala cuisine is Coconut Oil. Coconut oil gives a unique taste and authentic flavour to the curry. If you do not like it, you may use the oil of your choice.
Kerala Style Egg Curry | Egg Curry - Recipe Video
Kerala Style Egg Curry | Egg Curry
- Prep Time 15 mins
- Cook Time 20 mins
- Total Time 35 mins
- serves 4
- 2 tbsp Coconut Oil
- 1/2 tbsp Mustard Seeds (Rai)
- 3 Sprigs Curry Leaves (1 sprig for seasoning; and leaves of 2 sprigs to be finely chopped for garnishing)
- 3 Onion (Thinly sliced)
- 2 Green Chillies (Slit lengthwise)
- 2 Tomato (Diced)
- Salt (to taste)
- 1 tbsp Coriander (Dhaniya) Powder
- 1 tbsp Chilli Powder
- 1/4 tbsp Garam Masala
- 1/4 tbsp Sonf Powder
- 1 Cup Thin Coconut Milk (Second Extract)
- 1/2 Cup Thick Coconut Milk (First Extract)
- 3 Boiled and halved eggs
- Heat oil in a pan and fry the seasoning ingredients, Mustard seeds and curry leaves nicely.
- Add the sliced onions and slit green chillies and fry till onion turns light golden in colour.
Now add diced tomato ginger garlic paste and cook till tomatoes are soft and pulpy.
- Add Coriander powder, Chilli powder, Garam Masala, and Sonf powder and fry. Add a little water to ensure that the Masalas do not get burnt.
- To the fried Masalas add the thin Coconut milk and let it come to two boils. At this point add the boiled halved eggs and mix carefully.
Turn the flame off and mix in the thick Coconut milk. Sprinkle finely chopped Curry leaves.
Kerala style Egg curry is ready to serve