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Kerala Egg Curry
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5 from 3 votes

Kerala Egg Curry

It is a delicious egg curry prepared with a fresh coconut milk . Sweetness of coconut milk is balanced with hint of heat from spices and is mainly served for breakfast along with Pathiri , Appam or Idiyappam 
Course Breakfast, Main Course, Side Dish
Cuisine Kerala
Keyword Egg, Masala
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 People
Calories 228kcal
Author Muktha H S


  • 5 no's Egg
  • ½ cup Onion finely chopped / 1 large onion
  • 3 no's Green chillies ,finely chopped
  • ½ tablespoon Garlic paste / 8 garlic cloves crushed
  • ½ tablespoon Ginger Paste / 11/2 " inch ginger crushed
  • ½ teaspoon Mustard Seeds
  • 2 sprigs Curry Leaves
  • 1 no Dried Red Chilli , broken into pieces
  • 1 no Tomato finely chopped
  • ¾ Cup Thick Coconut Milk
  • 1 Cup Thin Coconut Milk
  • ¼ teaspoon Turmeric Powder
  • ¾ - 1 tablespoon Red chilli Powder
  • ¾-1 tablespoon Coriander Powder
  • 1 teaspoon Black Pepper crushed to Powder
  • ½ teaspoon Fennel Seeds Powder
  • ½-3/4 teaspoon Garam Masala Powder
  • 2 tablespoon Coconut Oil or any cooking Oil
  • 1.5-2 teaspoon Salt or as required


  • In a Saucepan , add eggs , add water to cover eggs by 1 inch , on a high heat bring it to boiling. 
  • Let eggs sit in hot water for about 10-12 minutes ,break open the shell , and slice the eggs into 2 halves.
  • In a pan , add 2 tablespoon of coconut oil , add mustard seeds allow it to crackle . 
  • Now add in curry leaves and broken dried chillies and chopped green chilies, saute for a minute.
  • Add ginger garlic paste and saute till the hint of raw smell vanishes.
  • Now add in finely chopped ½ cup of onion and continue to saute till it looks translucent.
  • Finely chop or roughly process 1 large tomato and add this into the onion mixture. 
  • Mix well everything and allow tomatoes to get cooked.
  • Now add all the spices , mix well and saute for 2 minutes.
  • Add 1 ½ cup of thin coconut milk ,mix well such that everything blends well together. 
  • Keep the flame on medium heat, add salt and bring it boil.
  • Add in boiled eggs , gently mix everything such that masala coats everything. 
  • Close the lid and keep in simmer for about 10 minutes .
  • Now add Thick coconut milk and continue to cook in simmer till you reach the desired consistency.
  • Serve it with Appam , Puttu , Pathiri or even with Roti or steamed rice.


For Coconut Milk :
  • Soak 1 ½ Cup  grated coconut in ½ cup lukewarm water for 10 minutes , blend it to fine paste in a Mixer jar , pass coconut paste through the sieve get approx ¾ cup of thick coconut milk.
  • For the same coconut residue , add 1 cup lukewarm water and blend in a mixer jar to get 1 Cup ,Thin Coconut Milk approximately.


Calories: 228kcal