Kerala Egg Curry

4.6
5
Notes
25 mins cook
This fragrant Kerala egg curry is a dish that’s guaranteed to disappear in seconds! It's ridiculously delicious, especially with a Malabar parotta or hopper for scooping up. You can replace the eggs with chicken or vegetables, but personally I don't think anything beats a perfectly soft-boiled egg in this dish.
Karan Gokani

Karan Gokani

Kerala Egg Curry
Serves
4
Egg
Green Chilli 
Red Onion
Vine Tomato
Coconut Oil
Curry Leaf
Mustard Seeds
Green Cardamom Pod
Fennel Seed
Minced Fresh Ginger
Minced Garlic
Ground Coriander
Chilli Powder
Turmeric
Coconut Milk
Salt
TO SERVE
Chilli Oil
Fried Shallot

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    Notes
    (4)

    M
    Marie C.
    2 days ago
    Delicious. I will double or triple the tomato next time to get a slightly different flavor. It was a bit sweet. It also was thicker and more of a brown color...very different than the red thin sauce in the photo. Also, 6 minutes for US large eggs means they are too runny and if cut, the yolk runs into the sauce. If you like that great, but for this dish, I think a bit more firm, jammy texture would be better. Overall really yummy!
    E
    Evie H.
    4 months ago
    There is no chilli powder or turmeric in the recipe steps.
    Mob
    Mob
    4 months ago
    ·
    Admin
    Hi Evie, the chilli powder and turmeric go in as 'the remaining spices' in step 4. Enjoy!
    E
    Emily C.
    4 months ago
    So good
    M
    Missy N.
    6 months ago
    Quick and simple. The curry sauce itself is delicious and unique

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