Description
A staple Kerala home dish simmering hard-boiled eggs in an aromatic sauce made of coconut milk, onions, tomatoes, and curry leaves.
Restaurants serving Kerala Egg Curry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Boiled eggs
- Coconut milk
- Onion
- Tomato
- Garlic
- Ginger
- Green chilies
- Mustard seeds
- Curry leaves
- Coriander
- Turmeric
- Red chilies
- Garam masala
- Salt
- Coconut oil
Instructions
- Hard-boil eggs, peel, and score shallow vertical cuts.
- Heat coconut oil in a pot, fragrantly fry mustard seeds, curry leaves, sliced onions, garlic, ginger, green chilies; add spices (coriander, turmeric, chili powder, garam masala).
- Add tomatoes, fry until crumbled, pour coconut milk, bring to boil, toss in boiled eggs and simmer for a few mins to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet coconut milk aroma and curry leaf flavor
Substitutes at Japanese supermarkets
(No sub needed for simple egg dish)
Pairing
Appam、Indica rice
Trivia
[Trend] The most popular style in Kerala is eating this with Appam for breakfast. Using plenty of coconut milk creates a very mellow taste where spice edges are softened.
Eating tips & etiquette
[Unique Eating] Dip fluffy Appam (coconut bread) into the curry, scooping up the mild sauce and boiled egg yolk together!
Allergen
Egg