Egg Curry With Coconut Milk & Coconut Paste

Egg Curry

Last morning the husband made his legendary Omelette and everyone was swamped, including my to-be co-sis who was visiting us. We had 4 eggs leftover and I usually do not like to stock them up in the fridge, so I asked my friend for the egg curry, Kerala style that needs only coconut paste with garlic. Eggs need to be broken in the curry and not boiled, however I did not read the recipe properly and ended up keeping the eggs to boil. So, this is my version of Kerala Style Egg Curry. I used Coconut Milk and Coconut Paste as well.  Would have paired so well with Neriya Pathiri/ Thin Rice Flatbread. But I made whole wheat Phulkas to go with these. Yumminess!!!

  • Eggs-4 Hard Boiled
  • 1 Onion- Chopped
  • 1 Tomato- Chopped
  • 2 Green Chilies- Finely Chopped
  • Cloves Garlic- Minced
  • 1 inch Ginger – Grated
  • Salt- To Taste
  • Coriander Powder-1 tbsp.
  • Garam Masala-1 tsp
  • Pepper Powder- ½ tsp
  • Turmeric Powder-1/2 tsp
  • 3 tbsp Coconut- Ground to a paste
  • 1 cup Thick Coconut Milk

Hard Boil the Eggs, remove the shells and reserve. In an earthen pot or wok add 3 tbsps. oil, add a few mustard seeds. Once these splutter, tip in the onions, ginger and garlic and sauté until translucent. Add the tomatoes and sauté briefly. Once cooked add the masalas and season with salt. Add the Coconut Milk and Coconut Paste. Add half cup water and bring this to a rolling boil. Check for seasoning and serve hot with Phulkas, Pathiri, Appams or Puttu.



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