South Indian Egg Curry { Kerala}

I am sharing my friend’s SouthIndian style Egg Curry with you today.{ GF, Paleo} My favourite Egg Curry recipe has got so much flavours with simple pantry ingredients! Now comes the best part? This recipe for Kerala egg curry comes together in less than 40 minutes.  Serve them with flatbread of your choice or may be over steamed rice for a meal.

My friend Gachi makes the most wonderful Keralan Coconut & Egg curry. Its a blessing to have some close family friends around and we all tend to catch up so often over a Curry Night, over a simple dinner or just gate-crash for tea. I have tasted this SouthIndian egg curry at my friend’s on numerous occasions and the flavours stay with you for long.I left a quick Message for her at 7 am in the morning and a recipe for Spicy Egg curry lands up a few minutes later.Being a Vegetarian Eggetarian, I wanted to share this fantastic creamy side dish that’s great for Fakeaway nights too.

If you are not an egg lover in a curry, feel free to substitute for grilled Paneer or Tofu too.

HOW TO MAKE EGG CURRY MASALA RECIPE?

First, gather the ingredients for Egg Masala Curry. Despite a long list of simple pantry ingredients, this egg curry can be prepared in just about 40 minutes all together.

Eggs – It all starts with Eggs for this incredibly flavoursome egg masala recipe. So, we have to sort out hard boil eggs first, shelled and halved.

Onion Paste – Add Onion, ginger, garlic and fennel seeds in a blender and blitz until smooth. I like my curry to a smooth consistency. However if you do not mind chunky-ness, just chop the onions, ginger & garlic into small chunks.

Tomato Puree – Either just puree the tomatoes in the blender and set it aside. Use Passata Sauce as an alternative.  Passata Sauce adds an extra tang to the curry, so you might end up adding more coconut milk to adjust the flavour.

Once three important ingredients are ready, it is time to get cooking.

Heat coconut oil in a pan. Add mustard seeds and allow them to splutter. Now add curry leaves, green chillies, onion paste and a pinch of salt and saute until the mixture turns light brown.

Add Tomato Puree and mix well.  Now add the spice powders and saute again. Allow the masala to come together.  At this point, you might need to add some water to adjust the consistency of the egg masala base.

Tip in coconut milk and allow the egg curry masala to boil and then simmer for atleast 5 minutes.

Its time to add the hard boiled eggs now and stir. Serve the prepared creamy egg curry hot.

How to make perfect Hard Boiled Eggs for Egg curry masala {Southindian}

Boiling Eggs is not a rocket science. But let me tell you, you can get them right, either by boiling in a Pan or use the Instant Pot method.

We use large Hen Eggs at room temperature.

Simple place the Eggs in a pan of boiling water. Allow the eggs to boil for 12 minutes to achieve hard boiled eggs. Remove with a slotted spoon and place them in Cold Water. This process stops the eggs from cooking further.

Depending on the size of eggs, time taken can also vary between 10 -12 minutes.

EGG CURRY VARIATIONS

Don’t be surprised by a myriad of variations of this humble egg delight. Some people also refer them Anda Masala or Mutta Curry.

Punjabi style Egg Curry is a northindian of this curry recipe.

Keto Egg Curry – Keeping a mindful ingredients in mind, this recipe is keto friendly.

Dhaba Style Curry 

Kolhapuri Egg Curry

Vegan egg curry masala – Simply use Grilled Tofu in the recipe to call the recipe Tofu Egg Curry.

SERVING SUGGESTIONS FOR EGG CURRY INDIAN

Kerala Egg Curry is often enjoyed along with appam or idiyappam for breakfast in south of India. However this Indian curry is served along with steamed rice as well as flatbreads at meal times. Well, let me tell you, we enjoyed Egg Curry with Appam for breakfast with friends and then had them for lunch the next day with rye flatbread.

HAVE YOU MADE MY Easy EGG CURRY?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this popular coconut milk egg curry.

YOU WILL ALSO LOVE THESE VEGETARIAN CURRIES

• Vegan Aloo Gobi – Potato & Cauliflower Curry
• Aloo Matar
• Paneer Peshawari
• Dhaba style Dal Makhani
• Paneer Makhani
• Saag Aloo 
• Palak Paneer

Update – This recipe was published on 19th October 2017.

SOUTHINDIAN EGG CURRY RECIPE BELOW

Cider and Curry are a match made in Heaven. Usually on Friday nights, its Curry time!! You will find happy cheerful lads flocking the curry houses, takeaway joints or even pubs tucking in some Madras Chicken, Popadoms and some Naan bread. And why not?? The well-balanced flavours of spices add that oomph to the curry complimenting the sweet notes of the Cider.

Thatchers, one of the UK’s best-loved cider producers, asked me to share Curry Recipes that pair well with Cider. Being the National Curry week, what better occasion can it be to post this classic Kerala Egg Curry which has a balance of Heat & Spice. It would work awesomely well with Thatchers Katy Cider which is a soft sparkling, medium dry cider at 7.4% abv.

Thatchers Katy is light, sparkling and refreshing on the palate that allows the flavours of Egg Curry beautifully here.

About Thatchers Cider
Thatchers started making cider back in 1904, and four generations later the Thatcher family is still at the heart of Myrtle Farm, Somerset creating some exceptional cider on their 500 acres of Apple Orchards. They take great pride and importance of the quality and variety of apples that are being used.This means that each cider has its own individual character. All the ciders are all gluten-free, vegetarian and vegan.

Just like you cannot pair an old wine with any kind of food, it works the same with cider. Depending on whether the cider is sweet, oak aged, richer, still or sparkling, you could actually compliment the drink with the right kind of food – cheese, curry or even desserts.

Just like Wine, a comprehensive Taste Test will give you the exact detailing of the Cider. Well, how do you do it? You need to focus on Appearance, Aroma, Flavor and finish. For detailed guidance, do check out Thatcher’s guide to Taste Test.

Thatchers Gold (4.8%) This medium dry Somerset cider is full of flavour with a wonderful rich golden colour. Cidermakers at Thatchers use a blend of our favourite apples including Dabinett, Porters Perfection and Harry Masters Jersey, for this smooth and refreshing cider.
Thatchers Gold is an All-rounder Cider, UK’s number 2 best selling one that will work well with any kind of Curry. They are perfect with real spicy food – Hot Chicken Curry, Paneer Tikka Masala, Thai Red Curry or even Rajma Masala ( Kidney bean curry )

Thatchers Katy (7.4%) This single variety cider is crafted from the finest Katy apples. Light, crisp and softly sparkling, with a long smooth flavour, this medium dry cider has light strawberry notes and distinctive pear and jasmine aroma.
This cider pairs particularly well with creamy curries like this Egg Curry which is rich and creamy with coconut milk, butter chicken, Malai Kofta, Paneer Peshawari or a spicy & creamy Kadai Paneer.

Thatchers Vintage (7.4% ABV) This traditional medium dry cider is softly rounded and matured in Oak Vats with a depth of character coming from Dabinett, Prince William for rich soft tannins, with a little Jonagold and Falstaff for fruity aroma and crisp flavour. Any dish with hot Chilli Peppers or loaded with garlic would pair well.

Thatchers Old Rascal(4.5% ABV) This medium dry cider’s distinctive flavour that comes from a choice of bittersweet apples including Redstreak, Dabinett and Tremlett. Its rich fruit aroma reminds us of harvest time and a full-bodied, long-lasting flavour.
This Cider will work well with many curries like Thai Green Curry, Paneer Butter Masala, Vegetable Dhansak or Aubergine & Potato Curry

It’s always interesting to see how people like to pair and match their ciders differently. Its all about what flavours work well for you.

I would love to know what’s your favourite cider !!!