Coconut Egg Curry

23 Comments

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.
4.86 from 7 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

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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. Kishore padmanabha says

    5 stars
    This is such an easy recipe and full of flavor. My wife had it and enjoyed it , asked to make it again with some idiyappam .Kids also enjoyed it .

  2. Kamya Sarma says

    5 stars
    Whoa! Just polished off a plate of dosas with this curry. I CANNOT believe how delicious and deceptively simple this was. I can barely cook, so I will probably be living on this from now on. And, as a malayali, this warms my heart. Thanks for this recipe 🙂

  3. Mary says

    5 stars
    Another winner from your blog! Very mild and rich, and so incredibly easy. We’re lucky to live near several Asian/Indian groceries, so getting the less-common ingredients was easy and well worth it. I added a can of chickpeas, and thickened it a bit with some tapioca starch, then served it over rice and veggies. Everybody loved it 🙂

  4. Nisha says

    5 stars
    Awesome recipe – just what I needed for a quick dinner tonight. I used tandoori masala because I didn’t have meat masala (I don’t even know what that is…). Also added the eggs before the coconut milk to give them a bit of a seared taste on the outside. Super tasty hit with all the family. Thank you!

    • My Heart Beets says

      Nisha, that’s so great to hear!! Thanks for letting me know how much you like it 🙂 If you click on the meat masala link you can read about it – it is a kerala blend of garam masala. Good to know tandoori masala tastes good too!

  5. Mary says

    I HAD to try this recipe immediately! Even though I didn’t have all of the ingredients, it was so Yummy! I didn’t have hard boiled eggs, so I poached 4 eggs in the sauce, and covered the pan. Served it over cauliflower rice. Tomorrow I’ll try the leftovers with the paleo Naan bread.

      • Mary says

        5 stars
        It was so good, Ashley, I can’t say enough good things about it!
        I am making it again, but will try it with some over cooked chicken breasts (my meat thermometer was broken). I have always loved a mild curry with chicken, so I think it will be great!
        Thank you so much for all of your recipes!

  6. Mary says

    Is there a substitute for curry leaves? I have never seen that item in a store.
    (Thank you for your wonderful recipies!)

    • My Heart Beets says

      Unfortunately there’s no substitute – I actually have a blog post I wrote all about curry leaves if you want to learn more about them + where to buy them online (amazon): myheartbeets.com/difference-between-curry-leaves-curry-powder/

    • Arbie says

      4 stars
      There is no real substitute , however sauteed coriander, chives and dill ( Cilantro and dill stems) give a fair and close approximation . You can also add some finely grated zest of key limes or just limes ( green !) towards the end. Key limes and Curry leaves are different genera in citrus family and provide a decent flavor approximation . Best. Curry leaves are a complex flavor that are similar to key limes + cilantro+ chives , only much stronger .

  7. Faith says

    5 stars
    Made this again tonight for the millionth time. Probably my favorite recipe on your blog (and from your cookbook)! ^_^

  8. Lili llama says

    Absolutely yum! Added a bit of gluten-free cornflour at the end to thicken it up. Couldn’t brave the recommended amount of chillis though! Thank you for the recipe 🙂

  9. Therese says

    Hi, is the sauce in this curry suposed to be thick or thin? Also is there any difference between using coconut milk and cream?

    • My Heart Beets says

      Hi Therese, the curry is relatively thin but if you want to thicken it just cook it for a longer period of time. I’d suggest using full fat coconut milk. Hope that helps – please let me know how this turns out for you!