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 oil in a pan over medium-high heat.

Once the oil is hot, add mustard seeds and fennel seeds and let them crackle for 3-4 seconds.

Add onions and ½ teaspoon salt to the pan and cook until the onions turn slightly brown in color (4-5 minutes), stirring frequently.

Add tomatoes, ginger, garlic, and curry leaves, and cook for 3-4 minutes until the tomatoes are mushy. Stir frequently.

Now add coriander powder, turmeric powder, chili powder, pepper powder, and garam masala powder, and cook for 20-30 seconds, stirring continuously.

Add a cup of water and the remaining ½ teaspoon salt and mix well.

Reduce the heat to medium-low.

Cover the pan with a lid and cook for 3-4 minutes.

Add hard-boiled eggs to the pan and coat them well with the masala and cook for 3-4 minutes.

If the curry is thick for your liking, then add some more water and bring it to a boil.

Check for salt and add more if needed.

Garnish with cilantro and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens