Kerala Style Egg Curry | Egg Curry

Curries | nonvegetarian

  • Prep Time 15 Mins
  • Cook Time 20 Mins
  • Servings 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


  1. Heat oil in a pan and fry the seasoning ingredients, Mustard seeds and curry leaves nicely.
  2. Add the sliced onions and slit green chillies and fry till onion turns light golden in colour.
  3. Now add diced tomato ginger garlic paste and cook till tomatoes are soft and pulpy.
  4. 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.
  5. 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.
  6. Turn the flame off and mix in the thick Coconut milk. Sprinkle finely chopped Curry leaves. Kerala style Egg curry is ready to serve