Coconut Egg Curry

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Kerala Egg Curry is a popular south Indian dish made by adding hard-boiled eggs to a spiced coconut milk sauce. Recipe on myheartbeets.com

I love egg curry, and I love coconut milk, so it only makes sense that coconut egg curry is one of my favorite dishes to make and eat! While I’d love to take credit for this unique combination (eggs and coconut), it’s actually a very popular dish in Kerala, a state in India.

I grew up eating a lot of north Indian/Punjabi food because that’s where my parents are from (I actually have an awesome Punjabi egg curry recipe on the blog too). I have to admit, though, I think I might just like south Indian food better. The two cuisines are SO different! And I absolutely love the flavor of fresh curry leaves and coconut – two major ingredients in Keralite cuisine.

My husband’s family is from Kerala, and there, they eat this coconut egg curry for breakfast. Since Roby (hubby) is used to having this dish for breakfast or brunch, he thinks it’s a little strange when I make it for dinner, but he helps me gobble it up anyway.

Don’t let this curry intimidate you. It has several ingredients but is incredibly easy to make. You only need one pan, and then you have to add the ingredients at the right time (follow the directions below). When you cut the onions, leave them a little choppy so that you can taste them alongside the egg. It makes for a nice texture.

I could eat this all week… but we devoured it all last night. It looks like I’ll be making more again soon.

Coconut Egg Curry

Kerala Egg Curry is a popular south Indian dish made by adding hard-boiled eggs to a spiced coconut milk sauce. Recipe on myheartbeets.com

Coconut Egg Curry

A golden-hued egg curry made with spiced coconut milk. This creamy dish is typically eaten for breakfast in Kerala, but you can eat this for lunch or dinner too.
4.88 from 8 reviews
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Servings 2 -3

Ingredients
 

Instructions
 

  • Melt coconut oil in a deep skillet or dutch oven and add mustard seeds. When the seeds start to splutter, add dried red chilies, onions, and slit Serrano pepper(s).
  • After about 10 minutes or once the onions soften, add turmeric, salt, black pepper, meat masala and curry leaves and stir-fry for a minute.
  • Next, add the can of coconut milk and cook on low for 5-6 minutes, stirring occasionally.
  • Add the eggs, cook for a couple more minutes, then serve.
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just for fun, here’s a photo from 2013:
coconut egg curry
Coconut Egg Curry

Like Indian food? Then be sure to check out my Paleo Indian eCookbook:South Asian Persuasion! It has 100+ Paleo Indian Recipes, many of which you won’t find anywhere else (paneer, anyone?)! 🙂

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Krissette Martin says

    5 stars
    Hi Ashley,

    Thank you for this yummy recipe! I tried it out today minus salt (on a Special diet) and I didn’t have curry leaves. I’ve tried some of your others recipes and they’re all delicious.

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