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A classic Kerala-style egg curry where hard-boiled eggs are simmered in a fragrant, creamy coconut milk gravy. Spiced with whole garam masala and curry leaves, it's a comforting dish best served with appam or rice.
For 4 servings
Boil and Prepare the Eggs
Prepare the Tempering (Tadka)
Sauté Aromatics and Build the Masala Base
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A classic Kerala-style egg curry where hard-boiled eggs are simmered in a fragrant, creamy coconut milk gravy. Spiced with whole garam masala and curry leaves, it's a comforting dish best served with appam or rice.
This kerala recipe takes 50 minutes to prepare and yields 4 servings. At 440.13 calories per serving with 16.54g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Tomatoes and Spices
Simmer the Curry
Finish and Garnish
Replace eggs with pan-fried paneer cubes or boiled potatoes. Add them at the same stage as the eggs.
Substitute eggs with firm tofu cubes (pan-fried) or a mix of vegetables like cauliflower, carrots, and green peas.
Increase the number of green chilies or add a teaspoon of black pepper powder along with the other powdered spices for extra heat.
This gravy base works wonderfully with chicken or prawns. Adjust cooking times accordingly to ensure the protein is cooked through.
Eggs are an excellent source of complete protein, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The curry is flavored with spices like turmeric, ginger, and cloves, which are known for their potent anti-inflammatory compounds that can help combat chronic inflammation.
Coconut oil and milk provide medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy compared to other fats.
A single serving of Malabar Egg Curry (approximately 325g) contains around 380-450 calories. The exact count can vary based on the fat content of your coconut milk and the amount of oil used.
It can be a part of a healthy diet. Eggs provide excellent protein, and spices like turmeric offer anti-inflammatory benefits. However, it is rich due to coconut milk, which is high in saturated fat. It's best enjoyed in moderation.
Thick coconut milk is the creamy first extract from grated coconut pulp. Thin coconut milk is the subsequent extract made by adding more water to the same pulp. In this recipe, thin milk forms the gravy base, while thick milk is used at the end for richness and creaminess.
Yes, canned coconut milk is a convenient option. Use the full-fat version. To get thin milk, you can dilute about half a cup of the canned milk with one cup of water. Use the remaining thick part for finishing the curry.
Curdling typically happens when the thick coconut milk is boiled at a high temperature. To prevent this, always add the thick coconut milk at the very end, with the heat on the lowest setting, and only warm it through without letting it boil.
Store leftover Malabar Egg Curry in an airtight container in the refrigerator for up to 2 days. The flavors often improve overnight. Reheat gently on the stovetop over low heat to prevent the coconut milk from splitting.