Indian Egg Curry 

This southern Indian egg curry features a variety of wonderfully flavorful spices and the delicious creaminess of coconut milk.  Naturally meat-free, it’s one of India’s most popular curries!

This is a Kerala-style egg curry, meaning its flavor profile hails from the southern part of India where coconut milk is widely used.  It not only enhances the texture but provides a wonderful sweetening balance to the spices.

Course: Main Course

Cuisine: Indian

 

Servings: 4

 

Calories: 418kcal

 

Author: Kajal & Preeti

Ingredients

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 2 whole cloves
• 1 2-inch piece cinnamon stick
• 3 green cardamom pods, cracked
• 1 medium yellow onion, finely chopped
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced ginger
• 2 serrano chile peppers, seeds, and membranes discarded, finely diced
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground fennel seeds
• 8 curry leaves (optional)
• 1/4 teaspoon Kashmiri chili powder (or more according to heat preference)
• 3 ripe tomatoes, finely chopped
• 2 tablespoons ketchup
• 13.5 ounces coconut milk (1 can)
• 1 teaspoon salt
• 6 hard-boiled, shelled eggs, cut in half.

Instructions

• Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon, and cardamom just until fragrant.  Be careful not to scorch them.  
• Add the onions and fry until lightly browned 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves, and Kashmiri chili powder and cook for 2 minutes. 
• Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.  
• Add the coconut milk and salt and bring to a boil.  Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally.  Stir in the cilantro.  Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.
• Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao or biryani.

PICTORIAL

Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon, and cardamom just until fragrant.  Be careful not to scorch them.

Add the onions and fry until lightly browned 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves, and Kashmiri chili powder and cook for 2 minutes.

Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.

Add the coconut milk and salt and bring to a boil.  Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally.

Stir in the cilantro.  Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.

Serve with your choice of naan, chapati, paratha, rice, pulao or biryani.

Enjoy!

#tastyfoodstyle