Kerala Egg Curry With Coconut Milk

Add coconut oil to a kadai. Let it heat up. Add in a small piece of cinnamon. Add a couple of cardamom pieces. Add the cloves. Add some fennel seeds. Add a sprig of fresh curry leaves. Add in some finely julienned ginger. Add a couple of dried red chillies. Saute for a few seconds. Add in the green chillies, sliced garlic and sliced onions. Saute the onions for a few minutes till they are soft. Add in a couple of tomatoes that have been sliced. Add some salt at this stage so the tomatoes cook faster. Mix everything well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.

Once the tomatoes are mushy, add in the turmeric powder, red chilli powder, Kashmiri red chilli powder – (Kashmiri red chilli powder is mainly for the color and is not spicy), black pepper powder, garam masala powder and coriander powder. Saute for a few seconds. Add a cup of water to the pan. Add a little sugar for balance and mix everything well to combine. Cover the pan with a lid and cook on a low flame for about five minutes.

In the meantime, get the hard boiled eggs ready. Make some gashes on the eggs for the flavours of the curry to penetrate into the eggs.

Add the prepared eggs to the pan. Mix well to combine. Add about 250 ml of coconut milk to the pan. Canned coconut milk works perfectly fine for this recipe. Mix well. Do not cook for long after adding the coconut milk. At this stage add some tomato slices that have been deseeded and sliced. Let the curry come to a mere simmer.

In the meantime, let’s prepare a tempering.
Heat coconut oil in a small tempering kadai. Add in the sliced Indian shallots and the curry leaves. Saute for a few minutes till the shallots are roasted golden. Once the shallots are golden, switch off the flame and add in the black pepper powder. Mix well. Add the tempering to the egg curry.

Our delicious egg curry is now ready. Enjoy with appam, idiyappam, dosai and this curry goes well with rice too.