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A classic Kerala curry featuring hard-boiled eggs simmered in a creamy, fragrant coconut milk gravy. Mildly spiced with green chilies, ginger, and black pepper, it's the perfect comforting dish to pair with appam or idiyappam.
For 4 servings
Boil and Prepare the Eggs
Sauté Aromatics (Tadka)
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A classic Kerala curry featuring hard-boiled eggs simmered in a creamy, fragrant coconut milk gravy. Mildly spiced with green chilies, ginger, and black pepper, it's the perfect comforting dish to pair with appam or idiyappam.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 437.65 calories per serving with 16.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Build the Gravy Base
Simmer the Eggs and Tomatoes
Finish with Thick Coconut Milk
Increase the number of green chilies to 5-6 or add a pinch of red chili powder along with the turmeric for extra heat.
Add lightly steamed vegetables like diced potatoes, carrots, or green beans along with the eggs in Step 4 for a more wholesome curry.
This gravy is famously used for Fish Molee. Substitute the boiled eggs with 500g of pan-seared fish fillets (like Kingfish or Pomfret) and simmer them gently in the gravy.
Replace the eggs with pan-fried firm tofu, paneer, or boiled potatoes for a delicious vegetarian or vegan alternative.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Coconut milk is a good source of medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to other fats.
The spices used, such as turmeric (containing curcumin), ginger, and garlic, are well-known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress.
This dish provides various vitamins and minerals, including Vitamin B12, Selenium, and Choline from eggs, and Iron and Magnesium from coconut milk.
A single serving of Kerala Egg Molee (approximately 285g) contains around 350-400 calories, primarily from the coconut milk and eggs.
Yes, it can be part of a healthy diet. It's rich in protein from eggs and contains healthy fats (MCTs) from coconut milk. However, it is calorie-dense, so portion control is recommended if you are watching your weight.
Absolutely. For the thick milk, use the creamy, top part of a can of full-fat coconut milk. For the thin milk, you can use canned light coconut milk or dilute the remaining full-fat coconut milk with an equal amount of water.
Egg Molee pairs traditionally and beautifully with Appam (lacy rice pancakes), Idiyappam (string hoppers), or plain steamed rice. It also goes well with bread or chapati.
To thicken the gravy, you can simmer the thin coconut milk for a little longer in Step 3 to reduce it. Alternatively, mix 1 teaspoon of rice flour or cornstarch with 2 tablespoons of cold water to make a slurry and stir it into the simmering thin milk until it thickens.
Leftover Egg Molee can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, being careful not to bring it to a boil.