Kerala Egg Curry is a spicy and delicious #AuthenticEggCurry from Kerala. This #MuttaCurry is made using egg, coconut, and onion. You can now make this #KeralaEggCurry with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.

In Partnership with Butterfly

Kerala Egg Curry Recipe:

Boiled Eggs (halved) - 4 nos
Coconut Oil - 3 tbsp + 1 tbsp
Mustard Seeds - ¼ tsp
Fennel Seeds - ½ tsp
Ginger (finely chopped) - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Onion (sliced) - 2 Cups
Curry Leaves - 2 sprigs + 1 sprig
Green Chilli (slit) - 2 nos
Salt - 1 tsp
Turmeric Powder - ¼ tsp
Red Chilli Powder - 1 tsp
Kashmiri Red Chilli Powder - ½ tsp
Coriander Powder - 1 ½ tsp
Black Pepper Powder - ¼ tsp
Tomato (finely chopped) - 1 Cup
Garam Masala - ¼ tsp
Coconut (grated) - 1 Cup
Water - 1 Cup + 1 ½ Cups

Cooking Instructions:

1. Blend together 1 cup of grated coconut with 1 cup of water and blend to extract the 1st press coconut milk. Add 1 ½ cups water to the same coconut and blend again to extract the 2nd press coconut milk.

2. Heat oil in a pan and crackle mustard seeds. Add the fennel seeds, ginger, garlic, onions, green chillies, curry leaves and ½ tsp salt.

3. Saute and cook on medium heat until the onions turn golden brown.

4. Add the turmeric powder, red chilli powder, Kashmiri chilli powder, coriander powder and black pepper powder. Saute and cook for 3 minutes, or until the raw smell of the spices disappear.

5. Add the tomatoes and Garam masala, saute and cook for 5 more minutes or until the tomatoes turn mushy.

6. Add the thin coconut milk and cook for a further 5 minutes.

7. Add the eggs to the gravy. Pour the thick coconut milk, coconut oil and fresh curry leaves and turn off the heat. Cover and allow it to rest for 5 minutes before serving with Appam, Parotta, Idiyappam or rice.

Cooking Tips:

1. For the boiled eggs, heat up the eggs in water with a pinch of salt for 12-15 minutes. Cool them down under running water, then peel them and cut in half.

2. Take care to not heat up the curry too much after adding the 1st press coconut milk, as it might curdle.

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