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Rich, creamy duck eggs simmered in a fragrant coconut milk gravy, spiced with classic Kerala aromatics. A hearty and flavorful curry that pairs perfectly with appam, idiyappam, or steamed rice.
For 4 servings
Boil the Duck Eggs
Lightly Fry the Eggs
Prepare the Curry Base (Tadka)
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Rich, creamy duck eggs simmered in a fragrant coconut milk gravy, spiced with classic Kerala aromatics. A hearty and flavorful curry that pairs perfectly with appam, idiyappam, or steamed rice.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 570.92 calories per serving with 21.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Cook the Masala
Simmer the Curry with Eggs
Finish and Serve
This curry works beautifully with regular chicken eggs if duck eggs are unavailable. Follow the same boiling and frying process.
Replace the eggs with pan-fried firm tofu, boiled potatoes, or chickpeas. Add them at the same stage as the eggs.
For extra heat, add 1/2 tsp of black pepper powder along with the garam masala at the end, or add more slit green chilies.
For an even creamier and richer gravy, add 1 tbsp of cashew paste (soaked and ground cashews) along with the thin coconut milk.
Duck eggs are a fantastic source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Duck eggs are nutritionally dense, providing significant amounts of Vitamin B12 for nerve function, Vitamin A for vision, and selenium, a powerful antioxidant.
The curry contains spices like turmeric (with its active compound curcumin) and ginger, which are known for their potent anti-inflammatory and antioxidant effects.
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is more easily metabolized by the body for energy compared to other saturated fats.
It can be part of a balanced diet. Duck eggs are a great source of protein, Vitamin B12, and selenium. However, the curry is rich due to coconut milk, which is high in saturated fats. Enjoy it in moderation.
One serving of Kerala Duck Egg Curry (approximately 360g) contains around 450-550 calories, depending on the fat content of the coconut milk and the amount of oil used.
Absolutely! Chicken eggs are a perfect substitute. The boiling time might be slightly less, around 8-10 minutes for hard-boiled. The rest of the recipe remains the same.
This curry pairs traditionally with Kerala breads like Appam (lacy rice pancakes) and Idiyappam (string hoppers). It also goes wonderfully with steamed rice, ghee rice, or Malabar Parotta.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop without boiling.
Coconut milk can curdle or 'split' if it's boiled at a high temperature. Always add the thick coconut milk at the end on low heat and only warm it through. Never bring it to a rolling boil.