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Kerala Egg Curry

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Adjust Servings:
5 Egg(s)
2 Onion large onion
1 Tomato fresh large tomato
3 tbsp. of Coconut oil
250 ml of Coconut milk
whole spices:
2 Dried chilli whole
1 tbsp. of Black mustard seeds
5 tbsp. of Curry leaves Or 10 dried leaves
ground spices:
2/3 tbsp. of Kashmiri chilli powder
1/2 tsp. of Turmeric powder
1 tsp Ground coriander
to taste Salt

Kerala Egg Curry

  • 25 min
  • Serves 2
  • Easy


  • whole spices:

  • ground spices:



Kerala is said to be the most beautiful state in India. It’s located on the southwestern coast, further south than the famous Goa. The wonderful weather and endless coast-line defined the cuisine of Kerala full of coconut milk, curry leaves, and seafood. I am captivated by this cuisine and I enjoy learning and making Kerala dishes. This egg curry is traditionally served in Kerala for breakfast. It doesn’t take a lot of time to make, it boasts spiciness and freshness, and sweetness. 

You should try it, it’s unbelievably delicious! 

The recipe by a Kerala-born cook https://mydigitalverandah.com.

P.S. The recipe uses Kashmiri chili powder that is a powdered chili pepper that is relatively mild in heat but its main characteristic is a vibrant red coloring. You can buy it online. But if you haven’t simply mix powdered chili with powdered paprika in 1:1 ratio. It’s not perfect but will do.  


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Hard boil the eggs, pour them over with cold water and leave to cool. Peel and cut in half.


Dice the onion and tomatoes. Blend them together in a blender or food processor into smooth, lumpless puree.


Add all the spices in a bowl.


In a saucepan, heat the coconut oil, add the whole spices (dried chili, black mustard seeds, curry leaves). Cover with lid, and cook for a few minutes until the spices start to popping


Add the onion and tomato puree, stir, and cook over medium heat for 2-3 min, stirring.


Add the ground spices and salt, stir, and increase heat for a bit. Cook, stirring until the water has evaporated and it starts to be more like a paste.


Stir in the coconut milk and bring to a boil. Remove from heat, put the hard-boiled eggs into the gravy the yellow facing up. Gently coat the eggs with the gravy. Cover with lid and let stand for 2 min before serving.
Serve with basmati rice.

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