Want an easy recipe for a mouth-watering South Indian egg curry?This delicious Kerala style egg curry recipe, shared by a friend, is packed with flavours and made with simple pantry ingredients. Ready in just 30 minutes, it’s perfect recipe for using any leftover hard boiled eggs. Serve with rice or naan bread for a quick weeknight meal.
About this Kerala egg curry with coconut milk
This easy egg curry recipe from Kerala is surprisingly simple, making it a breeze to prepare. Don’t be deterred by the seemingly long list of ingredients; most are readily available at your local grocery store or in your pantry.
If you’ve got hard-boiled eggs on standby, making this nadan mutta curry takes just a few short minutes. The secret lies in creating a luscious onion-tomato masala sauce, giving the dish its rich and flavourful character.
Not a fan of eggs in your curry? No problem! Opt for grilled paneer, halloumi or tofu as a delectable alternative and enjoy the air fryer hard boiled eggs on the side. Embrace the taste of South India with this quick and easy recipe that perfectly complements a bed of rice or flatbread.
Why you’ll love this Indian Egg curry?
- Protein Boost: Loaded with protein, this kerala style egg curry is designed to keep you feeling full and satisfied
- Nutrient-Packed: Made with wholesome ingredients for a healthy meal.
- Easy Peasy: This South Indian side dish, inspired by the likes of nadan mutta curry, is a breeze to prepare, making it an ideal go-to option on weeknights or busy days.
- Quick Fix: Ready in just 30 minutes, a speedy and delicious dinner option.
- Customisable: Tailor it to your taste! This versatile dish allows for customisation with a variety of vegetables and protein.
- Menu Friendly: Whether paired with rice, bread, or roti, this South Indian egg curry effortlessly adapts to your preferred dining style.
- Low-Carb Goodness: Ideal for low-carb or keto diets, offering a tasty and healthy alternative.
How to make perfect Hard Boiled Eggs
Making hard-boiled eggs is easy! You can either boil them in a pan or use an Instant Pot or Air fryer. Here’s my perfect and easy to peel Air fryer Hard boiled eggs technique that cooks in just 16 minutes.
To boil eggs in a pan, place them in a pan of boiling water. Let them boil for 12 minutes. Then, use a slotted spoon to take the eggs out of the water and place them in cold water. This will stop the eggs from cooking further.
Keep in mind that the time it takes to boil the eggs may vary based on their size, but it’s usually between 10-12 minutes.
Ingredients to make Kerala style Egg curry
To enjoy the taste of Kerala-style Egg Curry, you will need these ingredients!
- Egg: Use air fryer hard-boiled eggs, cook them alongside the curry.
- Coconut Oil: Make it tasty with coconut oil, or choose a plain one like sunflower oil.
- Spices: A dynamic duo of whole and powdered spices adds depth. Mustard seeds, fennel seeds, cinnamon stick, and cardamom bring aromatic wholesomeness. Powdered Spices: Infuse your curry with a blend of coriander, turmeric, garam masala, and chilli powder.
- Onion: Opt for white onions or shallots to keep the taste balanced.
- Tomatoes: Fresh pureed tomatoes are great, but canned ones or passata sauce work too.
- Ginger Garlic: Use fresh grated ginger and minced garlic, or use a tablespoon of ginger-garlic paste to save time.
- Chilies: Mix green chilies and red chili powder for a nice level of spiciness.
- Coconut Milk: Make it creamy with 1 cup of thick coconut milk from a can. If you like a lighter gravy, use thin coconut milk.
- Curry Leaves: These leaves give a South Indian touch to the curry. You can find them easily at Asian grocery stores.
- Coriander Leaves: Optional but nice for garnish if you like a fresh touch.
How to make Easy Kerala Egg Curry recipe?
- Heat coconut oil in a pan.
- Add mustard seeds and fennel seeds and let them splutter.
- Add curry leaves, green chillies, whole spices and fry until fragrant. Next add ginger, garlic, and onion. Saute until the mixture turns light brown. For a smooth gravy, make a paste of onion, ginger, and garlic and then add it for cooking in the above step.
- Add tomato and spice powders and saute again.
- Allow the masala to come together and add some water to adjust the consistency of the onion tomato masala if needed.
- Add the coconut milk, bring it to a boil, and then let it simmer for at least 5 minutes.
- Finally, add the hard-boiled eggs and stir. Garnish with coriander leaves if you like.
- Serve the creamy egg curry hot.
- Enjoy Kerala Egg Curry with appam or idiyappam for breakfast
- Serve with steamed rice for a meal
- Have with flatbreads or chapathis for a different experience
- Try serving with both appam and rye flatbread for variety
Storing leftover Kerala style egg curry
To store leftover South Indian egg curry, let it cool down completely and then transfer it to an airtight container. Place the container in the refrigerator where it can last for up to 3-4 days. When ready to eat, simply reheat by placing the container in the microwave or on the stovetop over low heat, stirring occasionally until heated through.
Make ahead egg curry
Making egg curry ahead of time is perfect for batch cooking for parties or enjoying over the week.Start by making a big batch of curry sauce using ingredients like tomatoes, onion, ginger, and spices. Once the sauce is ready, store it in an airtight container in the fridge to keep it fresh.
Meanwhile boil some eggs and store them in another container in the fridge. When you are ready to eat, simply heat up the sauce and add the eggs to it. To finish, you can add some fresh herbs or spices on top. This will add some extra flavours and make the dish even more delicious. Once everything is heated, serve and enjoy your homemade make ahead egg curry!
If you love this curry, you will also love these curries
- Vegetarian Rogan Josh
- Vegan Aloo Gobi – Potato & Cauliflower Curry
- Aloo Matar
- Paneer Peshawari
- Dhaba style Dal Makhani
- Paneer Makhani
- Saag Aloo
- Palak Paneer
Easy South Indian Egg curry recipe below
- 6 hard Boiled Eggs shelled and halved
- 2 tsp coconut Oil
- ½ tsp mustard Seeds
- ½ tsp fennel Seeds
- 1 inch cinnamon stick
- 3 cardamom
- 10 curry Leaves
- 1 medium White Onion diced
- 1 inch ginger grated
- 3 Cloves garlic minced
- 2 large Vine Tomatoes pureed
- 2 green chilli sliced
- 1 tbsp ground coriander
- ¼ tsp turmeric
- ½ tsp Garam masala
- ½ tsp chilli Powder Add more if you like it spicier
- 1 cup coconut milk
- salt to taste
- 2 tbsp fresh Coriander leaves
- Heat Oil in a Pan, add mustard seeds and fennel seeds, and allow it to splutter.
- Add green chillies, curry leaves, cinnamon, cardamom and and fry for 1 minute until fragrant.
- Next, add the onion, ginger and garlic and saute for 4-5 minutes, until translucent.
- Add the tomatoes and spice powders and cook for 6-7 minutes, until the masala comes together.
- Now add ½ a cup water to the onion tomato masala to adjust the consistency.
- Now add egg and stir. Serve hot with flatbread.