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A classic Kerala-style curry featuring hard-boiled eggs simmered in a creamy, aromatic coconut milk gravy. This comforting dish is subtly spiced and pairs wonderfully with appam, idiyappam, or steamed rice.
For 4 servings
Prepare the Eggs
Sauté Aromatics
Cook the Masala Base
A classic Kerala-style curry featuring hard-boiled eggs simmered in a creamy, aromatic coconut milk gravy. This comforting dish is subtly spiced and pairs wonderfully with appam, idiyappam, or steamed rice.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 441.14 calories per serving with 15.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Curry
Finish with Thick Coconut Milk
Prepare the Tempering (Tadka)
Rest and Serve
Replace the hard-boiled eggs with boiled and cubed potatoes, pan-fried paneer, tofu, or a cup of cooked chickpeas. Add them at the same stage as the eggs.
Increase the number of green chilies to 3-4, or add 1/2 teaspoon of black pepper powder along with the garam masala at the end for extra heat.
For an even creamier and richer gravy, add a paste of 10-12 soaked and ground cashews along with the thin coconut milk.
Add vegetables like green peas, carrots, or bell peppers along with the tomatoes to make the curry more wholesome.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The use of coconut milk and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and used for energy by the body.
Spices like turmeric (containing curcumin), coriander, and chilies are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Yes, it can be a healthy dish in moderation. Eggs are an excellent source of high-quality protein and essential nutrients. Coconut milk provides healthy fats (MCTs). To make it healthier, use a moderate amount of coconut oil and pair it with whole grains like brown rice.
One serving of this egg curry contains approximately 445 calories. This can vary based on the fat content of your coconut milk and the amount of oil used.
Absolutely! Canned coconut milk works perfectly for this recipe. Simply use the thick, creamy part from the top of the can as 'thick milk' and dilute the remaining liquid with a bit of water to create the 'thin milk'.
Coconut milk curdles when it's boiled at a high temperature. To prevent this, always add the thick coconut milk at the very end, reduce the heat to low, and only warm it through for a minute or two without letting it come to a rolling boil.
This curry is traditionally served with Kerala specialties like Appam (rice pancakes), Idiyappam (string hoppers), and Parotta. It also pairs beautifully with steamed basmati rice or jeera rice.
You can store leftover egg curry in an airtight container in the refrigerator for up to 2 days. The flavors will deepen, and it often tastes even better the next day. Reheat gently on the stovetop.
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