Kerala Style Egg and Coconut Curry
This Kerala Style Egg and Coconut Curry is a flavorful, aromatic dish that pairs perfectly with rice, rotis, naan, or parathas. Inspired by traditional Malabar cuisine, this curry balances the richness of coconut milk with fragrant spices. It features hard-boiled eggs nestled in a creamy coconut sauce, enhanced by the subtle heat of green chilies and the aromatic depth of shallots and spices. This dish is a beloved favorite in many households, appreciated for its mild flavor profile that makes it suitable for both children and adults alike. Perfect for family gatherings or a comforting weeknight dinner, it’s sure to become a staple in your culinary repertoire.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Coriander powder
1 teaspoon (Ground)
Red chili powder
1 teaspoon (Ground)
Turmeric
1/2 teaspoon (Ground)
Black pepper
2 teaspoons (Ground)
Cinnamon
3/4 inch (Stick)
Cloves
5 (Whole)
Cardamoms
5 (Whole)
Ginger
3/4 inch (Peeled and chopped)
Grated coconut
40 g (Fresh)
Water
1 1/2 cups (Plain)
Sunflower oil
2 tablespoons (For cooking)
Ghee
1 tablespoon (Clarified butter)
Mustard seeds
1 teaspoon (Whole)
Shallots
15 (Sliced thinly)
Garlic
2 cloves (Sliced)
Green chilies
2 (Slit lengthwise)
Curry leaves
2 sprigs (Fresh)
Thin coconut milk
3 cups (Canned or homemade)
Potatoes
250 g (Peeled and quartered)
Hard-boiled eggs
5 (Peel and set aside)
Thick coconut milk
1 cup (Canned or homemade)
Instructions
1
In a blender, combine coriander powder, red chili powder, turmeric, black pepper, cinnamon, cloves, cardamom, ginger, grated coconut, and water. Blend until smooth to form a paste.
2
In a large wok, heat both sunflower oil and ghee over medium heat. Once hot, add mustard seeds and fry until they start to splutter.
3
Add the thinly sliced shallots, garlic, slit green chilies, and curry leaves to the wok. Sauté until the shallots turn soft and translucent.
4
Pour in the blended paste and cook over low heat, stirring frequently until the oil begins to separate from the mixture, about 5-7 minutes.
5
Gradually add the thin coconut milk and the quartered potatoes. Bring to a gentle boil and cook until the potatoes are tender, about 15-20 minutes.
6
Once the potatoes are cooked, gently add the hard-boiled eggs and thick coconut milk. Stir well and bring the curry back to a simmer, ensuring it doesn't boil vigorously.
7
Remove from heat and serve hot, garnished with fresh curry leaves if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kerala Style Egg and Coconut Curry?
It is a traditional Malabar-inspired dish featuring hard-boiled eggs in a creamy coconut sauce flavored with aromatic spices like cinnamon, cardamom, and ginger.
Is Kerala Style Egg and Coconut Curry spicy?
The dish has a mild flavor profile, balancing the heat of green chilies and red chili powder with the richness of coconut milk, making it suitable for both children and adults.
What side dishes pair well with this egg curry?
This curry pairs perfectly with rice, rotis, naan, parathas, or traditional Kerala appams.
How many eggs are required for this recipe?
The recipe calls for 5 hard-boiled eggs.
What type of coconut milk is used?
The recipe uses both 3 cups of thin coconut milk for cooking the potatoes and 1 cup of thick coconut milk for finishing the sauce.
Do I need to blend any ingredients?
Yes, you need to blend coriander powder, red chili powder, turmeric, black pepper, cinnamon, cloves, cardamom, ginger, and grated coconut with water to form a smooth paste.
What is the purpose of mustard seeds in this recipe?
Mustard seeds are fried in oil and ghee until they splutter to release their nutty flavor and aroma into the base of the curry.
Can I substitute shallots with regular onions?
While shallots provide a sweeter and more delicate flavor traditional to Kerala cuisine, you can use thinly sliced red onions as a substitute if shallots are unavailable.
What vegetables are included in this curry?
This specific recipe includes 250 grams of potatoes, which are peeled, quartered, and cooked until tender.
What kind of oil should I use?
The recipe recommends using a combination of sunflower oil and ghee for a balanced flavor.
How long do the potatoes take to cook?
The potatoes should be simmered in the thin coconut milk for about 15-20 minutes until they are tender.
What is the significance of curry leaves in this dish?
Curry leaves add a distinct citrusy and herbal aroma that is essential for authentic Kerala-style cooking.
When should I add the hard-boiled eggs?
The eggs should be added near the end of the cooking process, along with the thick coconut milk, once the potatoes are fully cooked.
How do I prevent the coconut milk from curdling?
After adding the thick coconut milk, bring the curry to a gentle simmer and avoid boiling it vigorously, then remove from heat.
Is this recipe suitable for vegetarians?
It is suitable for ovo-vegetarians who include eggs in their diet.
Can I use frozen grated coconut?
Yes, you can use fresh or frozen grated coconut for the blended spice paste.
How do I know when the spice paste is cooked?
The paste is properly cooked when it is stirred over low heat for 5-7 minutes and the oil begins to separate from the mixture.
What type of chili provides the heat in this curry?
The heat comes from a combination of red chili powder, black pepper, and two slit green chilies.
Should the ginger be peeled?
Yes, the 3/4 inch piece of ginger should be peeled and chopped before being added to the blender.
How many shallots are needed?
The recipe requires 15 shallots, which should be sliced thinly.
What whole spices are used in the paste?
The paste includes whole cloves, cardamom pods, and a cinnamon stick.
Can I make this curry without ghee?
Yes, you can substitute the ghee with more sunflower oil or coconut oil, though the flavor will be slightly less rich.
Is this recipe gluten-free?
Yes, the ingredients listed are naturally gluten-free, but always check your spice labels for cross-contamination.
Can I use canned coconut milk?
Yes, both thin and thick coconut milk can be sourced from cans or made fresh at home.
What is the total number of ingredients?
There are 21 ingredients in total for this recipe.
Do I need to crush the garlic?
The recipe specifies that the 2 cloves of garlic should be sliced.
What is the texture of the final curry?
The final curry has a creamy and smooth texture due to the thick coconut milk and the finely blended spice paste.
Can I add other vegetables like carrots or peas?
While not in the traditional recipe, you can add other vegetables; just ensure they are cooked through similarly to the potatoes.
Is this a good recipe for meal prep?
Yes, the flavors often deepen overnight, making it a great dish to prepare in advance.
What is the best way to serve the eggs?
The hard-boiled eggs should be peeled and added whole or halved into the curry to soak up the sauce.