Malabar Egg Curry | Kerala Style Egg Curry Recipe | Egg Curry | Chef Girish Joshi

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + coconut extract

Almond milk is lower in calories, while milk + coconut extract mimics the flavor.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

Hard boil eggs, peel and slit/score them lightly.

Slice shallots, chop tomatoes and extract fresh coconut milk.

Heat coconut oil in a pan, add mustard seeds, and curry leaves and sauté till mustard seeds crackle.

Add shallots and sauté till they turn slightly golden brown in color on medium heat.

Add turmeric powder and ginger & garlic paste. Sauté till the raw smell disappears from the ginger garlic paste.

Add chopped tomatoes, coriander powder, and red chilli powder and sauté for 7-8 minutes till oil separates from the gravy.

Add coconut milk, tamarind pulp, and jaggery and cook for 5-6 minutes on medium heat.

Add water, salt, and boiled eggs and cook for another 4-5 minutes.

Add garam masala, fresh curry leaves, black pepper, a tbsp of fresh coconut oil, and coriander leaves and cook for another few minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens