Kerala Style Egg Curry Recipe | How To Make Kerala Style Egg Curry

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + coconut extract

Almond milk is lower in calories, while the milk + coconut extract option is more budget-friendly.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is less expensive.

Heat coconut oil in a pan over medium heat until shimmering.

Add sliced onions and sauté until translucent, about 5 minutes.

Stir in minced ginger and garlic; cook until fragrant, about 1-2 minutes.

Add chopped green chilies and curry leaves; sauté for another minute.

Mix in chopped tomatoes and cook until soft, about 5-7 minutes.

Sprinkle in turmeric powder, red chili powder, and coriander powder; stir well to combine.

Add salt to taste and cook for 1-2 minutes to blend the spices.

Pour in coconut milk and bring to a gentle simmer.

Carefully add boiled eggs, coating them with the curry sauce.

Sprinkle garam masala over the curry; simmer for an additional 5 minutes.

Garnish with fresh cilantro before serving.

Serve hot with rice or bread.

Cooking Techniques

Spice Level:

Allergens