Kerala Duck Egg Curry

Name: Kerala Duck Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 6 pcs duck eggs (hard-boiled and peeled); 2 tbsp coconut oil; 2 pcs onion (medium, thinly sliced); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 12 pcs curry leaves; 0.5 tsp mustard seeds; 1 pinch fenugreek seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder (kashmiri style preferred); 1 tsp coriander powder; 0.5 tsp black pepper (freshly crushed); 2 pcs tomato (medium, chopped); 1 cup coconut milk (thin); 0.5 cup water; 0.5 tsp salt

RATING

4.4/5(58)

TASTE SCORE

8/10

Rich, gently spiced duck eggs simmered in a Kerala-style onion and coconut gravy with curry leaves and black pepper. It is a comforting curry that tastes wonderful with appam, idiyappam, or plain rice.

PREP

15m

COOK

30m

SERVES

ONE SERVING CONTAINS 1 CUP OF CURRY AND 2 DUCK EGGS.

446 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil and peel the duck eggs.
1.Place the duck eggs in a pot and cover with water.
2.Bring to a boil, then cook until hard-boiled, about 10-12 minutes.
3.Cool the eggs, peel them, and make a few light slits on the surface.
TIPThe light slits help the eggs soak up the gravy without breaking apart.
temper · ~1 min
Make the Kerala tempering.
1.Heat coconut oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fenugreek seeds and half the curry leaves.
4.Stir for a few seconds until fragrant.
TIPKeep the heat moderate so the fenugreek does not turn bitter.
saute · ~10 min
Cook the onion base.
1.Add the sliced onion and cook until soft and light golden, 6-8 minutes.
2.Add ginger, garlic, and green chili.
3.Cook for 1-2 minutes until the raw smell fades.
saute · ~7 min
Add the spices and tomatoes.
1.Lower the heat and add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
2.Mix quickly so the spices do not burn.
3.Add the chopped tomato and cook until soft and jammy, 5-6 minutes.
TIPIf the pan looks dry, splash in a little water before adding the spice powders.
simmer · ~5 min
Make the gravy.
Pour in the coconut milk and water, then stir well. Bring the curry to a gentle simmer and cook for 4-5 minutes so the onion-tomato base blends into the gravy.
simmer · ~6 min
Simmer the eggs in the curry.
Add the boiled duck eggs and the remaining curry leaves. Simmer gently for 5-6 minutes, turning the eggs once or twice so they are coated well with the gravy.
TIPA gentle simmer keeps the coconut milk smooth and stops the eggs from turning rubbery.
rest · ~5 min
Rest the curry for 5 minutes.
serve
Serve the curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make only shallow slits in the boiled duck eggs so they absorb gravy without splitting apart in the simmer.
2
Let the onions turn light golden, not dark brown; this keeps the Kerala gravy sweet, rounded, and not overly roasted.
3
Add the spice powders on low heat and stir immediately, because chili and coriander can scorch quickly in coconut oil.
4
Cook the tomatoes until they look jammy and the oil starts peeking through; that is when the gravy base tastes fully cooked.
5
Keep the coconut milk at a gentle simmer, never a hard boil, to prevent the gravy from looking grainy or split.
6
Rest the curry for at least 5 minutes before serving so the pepper, curry leaves, and egg flavor settle into the sauce.
7
This curry tastes even better after a few hours, so it is a good make-ahead dish for appam or idiyappam meals.