Recipes

Kerala Coconut Egg Curry

Hard boiled eggs immersed in a delicious South Indian-style coconut milk curry sauce scented with curry leaves.
Serves 4
Prep Time 20 min
Cook Time 30 min

Ingredients

  • 1 ½ tbsp (25 mL) coconut oil
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 1 large onion, finely chopped
  • 1 medium tomato, finely chopped
  • ¼ cup (60 mL) canned crushed tomatoes
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp (2.5 mL) chili powder
  • ½ tsp (2.5 mL) ground turmeric
  • 1 tsp salt (or to taste)
  • 1 ½ cup (375 mL) coconut milk
  • ½ cup (125 mL) water, plus extra to thin out sauce
  • ¼ cup (60 mL) shredded, dried, unsweetened coconut
  • 4 hard boiled eggs, peeled, cut in half lengthwise
  • 2 tbsp cilantro, finely chopped

Instructions

  • Step 1

    In a medium pot, heat coconut oil on medium-high. Add mustard seeds and fry for one minute, until they pop. Add curry leaves and fry for a minute. Reduce heat to medium-low. Add onion and caramelize until golden brown in colour, approximately 10-15 minutes.

  • Step 2

    Mix in tomato and cook for a minute. Add crushed tomatoes and stir. Add garlic paste, ginger paste, coriander, cumin, chili, turmeric and salt. Mix and cook for a couple of minutes.

  • Step 3

    Add coconut milk and water and simmer for a few minutes. Stir in shredded dried coconut.

  • Step 4

    Thin out sauce with a little extra water to get desired sauce consistency and add extra salt to taste, if required. Gently add eggs and coat with curry sauce. Garnish with cilantro. Serve with boiled rice.

Nutrition Facts

Per serving
Calories398
Fat33 g
Saturated Fat26 g
Trans Fat0 g
Carbohydrate398 g
Fibre3 g
Sugars7 g
Protein10 g
Sodium737 mg