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A delightful twist on the classic Kerala egg curry. Eggs are gently poached in a fragrant, creamy coconut milk gravy, infused with classic South Indian spices. Perfect with appam or rice.
For 4 servings
Sauté Aromatics
Cook the Masala Base
Simmer the Gravy
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
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A delightful twist on the classic Kerala egg curry. Eggs are gently poached in a fragrant, creamy coconut milk gravy, infused with classic South Indian spices. Perfect with appam or rice.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 457.64 calories per serving with 16.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Poach the Eggs
Finish the Curry
Prepare the Tempering (Tadka)
Garnish and Serve
Add parboiled potato cubes or green peas to the gravy along with the thin coconut milk for a more substantial curry.
Replace the eggs with firm tofu cubes or chickpeas. Add them to the gravy during the simmering stage to absorb the flavors.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Add a small, marble-sized piece of tamarind soaked in warm water (and then strained) or a teaspoon of kokum extract along with the thin coconut milk for a tangy flavor profile.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The presence of turmeric, ginger, and garlic provides powerful anti-inflammatory compounds like curcumin and allicin, which help combat inflammation in the body.
Coconut milk is a 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.
One serving, which includes two eggs and gravy, contains approximately 460-480 calories. This can vary based on the fat content of the coconut milk and the amount of oil used.
Yes, it can be part of a healthy diet. It's rich in protein from eggs and contains beneficial spices like turmeric. However, it is high in saturated fat from coconut milk, so it should be consumed in moderation, especially for those monitoring their fat intake.
Absolutely. Canned coconut milk works very well. Use full-fat coconut milk for the 'thick' portion and you can dilute some of it with water to create the 'thin' coconut milk.
Coconut milk can curdle if it's boiled at a high temperature, especially the thick milk. Always add the thick coconut milk at the end, after turning off the heat, and let the residual warmth heat it through. Also, a large temperature difference between the curry and the milk can cause curdling.
You can prepare the gravy base (up to Step 3) ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat the gravy gently and then proceed with poaching the eggs for the best texture.
This curry pairs beautifully with traditional Kerala breads like Appam (rice hoppers) and Idiyappam (string hoppers). It also goes well with steamed basmati rice, chapati, or Malabar parotta.