Kerala Style Egg Curry Recipe

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 water in a pan and add eggs and salt, then boil them well.

Drain the boiled eggs and put them in a bowl filled with cold water.

Crush ginger and garlic into a smooth paste and keep aside.

Deshell the boiled eggs and keep aside.

Remove the hot water from the fire and keep aside.

Heat oil in a pan and add mustard seeds, letting them splutter for a few seconds.

Add dry red chilli and crushed ginger garlic paste, then sauté them well.

Add chopped onion and green chilli, sauté for a few seconds.

Add curry leaves and sauté them well.

Sprinkle some salt and sauté until the onion becomes translucent.

Add dry spices: red chilli powder, turmeric powder, cumin seed powder, fennel seed powder, and pepper powder, and sauté until the raw smell of the spices disappears.

Add chopped tomatoes and sauté until they soften.

Add an accurate amount of water and salt, stir well, and cook for 4 to 5 minutes.

Add the boiled eggs and mix them well.

Remove from fire and keep aside.

Serve the tasty curry with steamed rice cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens