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A creamy and fragrant coconut milk curry with boiled eggs, gently spiced with cinnamon, cloves, and green chilies. This classic Kerala dish is the perfect comforting partner for appam or steamed rice.
For 4 servings
Boil and Prepare Eggs
Sauté Whole Spices (Tempering)
Sauté Aromatics
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A creamy and fragrant coconut milk curry with boiled eggs, gently spiced with cinnamon, cloves, and green chilies. This classic Kerala dish is the perfect comforting partner for appam or steamed rice.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 409.84 calories per serving with 15.39g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Build the Gravy and Simmer
Finish with Thick Coconut Milk
Make it vegetarian by replacing eggs with a mix of cubed potatoes, carrots, green beans, and peas. Add the vegetables after sautéing the onions and cook until tender before adding coconut milk.
Use 500g of bite-sized chicken pieces instead of eggs. Sauté the chicken after the onions until it's no longer pink, then proceed with the recipe.
For a thicker consistency, add one small potato, boiled, peeled, and mashed, along with the thin coconut milk. It will naturally thicken the stew as it simmers.
Add 250g of cleaned and deveined prawns during the last 5 minutes of simmering with the thin coconut milk, as they cook very quickly.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Coconut milk is a good source of medium-chain triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
The stew is flavored with spices like turmeric, ginger, and cloves, which are well-known for their potent anti-inflammatory and antioxidant compounds.
Ingredients like garlic, ginger, and black pepper have antimicrobial and immune-boosting properties that can help support a healthy immune system.
A single serving of Kerala Egg Stew contains approximately 415-425 calories. This can vary based on the fat content of your coconut milk and the size of the eggs.
Yes, it can be a healthy dish. It's rich in protein from eggs and contains healthy fats from coconut milk. The spices used, like turmeric and ginger, have anti-inflammatory benefits. It is a balanced meal when paired with a carbohydrate like appam or rice.
Absolutely. Canned coconut milk is a convenient alternative. For best results, use a full-fat, unsweetened variety. Use the thick, creamy part from the top of the can as 'thick coconut milk' and dilute the remaining watery part with a little water to make 'thin coconut milk'.
Traditionally, Kerala Egg Stew is served with Appam (lacy rice pancakes) or Idiyappam (string hoppers). It also pairs wonderfully with bread, chapati, or plain steamed rice.
The most common reason for a curdled stew is boiling it after adding the thick coconut milk. Always add the thick milk on the lowest heat and just warm it through without letting it come to a boil.
Yes, you can make a vegan version called 'Vegetable Stew'. Simply replace the eggs with a medley of vegetables like potatoes, carrots, peas, and green beans. The rest of the recipe remains the same.