This south indian style egg curry. Because it’s cold and dreary and I’m shivering in jackets and boots and only a hot bowl of curry can make me feel better. Coconutty, creamy, spicy and tangy with a big bowl of rice and parottas on the side.
I know we’ve done egg curry before but that was my north indian version, and the south indian part of me was begging me to share this with you guys! Hello Kerala and some inspirational cooking. I don’t know how they manage to get everything right! I mean, up north I wouldn’t dream of having egg curry for breakfast! You too? But next time, buy some idiyappams, pour that curry on top and go crazy! It’s the most satisfying feeling in the world! I can’t even! Because egg curry in any form is awesome, but this south indian version just tops it all.
And peeps, malabar parottas with this curry – MUST HAVE! I know, calories. But let’s pretend we don’t know that for now.
Also don’t over boil your egg. Hard boil, but just about – keep your yolk slightly gooey. That’s bonus creaminess. If you are an explorer and an adventurer keep it soft even, and go bonkers on drippy yolk goodness. Don’t skimp on the curry leaves either because they come in right in the end and sweep it away with that spicy, sharp flavor!
I’m going to give you some leeway with the coconut milk though. I know the experts say fresh, homemade coconut milk. But I never seem to have it when I need it. Blame it on the lack of motivation and plain laziness. But I can’t. So packaged it is. I have instructions below on how to use it if you are in the same boat and buying the packaged stuff.
So go forth, and enjoy this. And if you are a crazy egg curry fan like me, here’s some spicy North Indian style egg curry which is almost as good!
Also Try – North Indian Style Egg Curry
Learn how to make south indian style egg curry, inspired by Kerala cuisine. Easy, comforting and creamy egg curry recipe!
- 5 Eggs (Hard Boiled (See Note 1))
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 Cinnamon (small stick)
- 3 pods Cardamom
- 5 Peppercorns (, lightly smashed)
- 2 – 3 Chilies (Green , slit lengthwise)
- 1 teaspoon chopped Ginger (finely)
- 7 cloves Garlic (, smashed and roughly chopped)
- 2 Onions (large , finely chopped)
- 3 Tomatoes (large , finely chopped)
- 1/2 teaspoon Turmeric (Powder)
- 1 teaspoon Coriander (Powder)
- 1/2 teaspoon Chili Powder (Red)
- 1/4 cup Tamarind (Water (See Note 2))
- 1 cup Coconut Milk ((See Note 3) thin)
- 1/2 cup Coconut Milk (thick)
- 8 – 10 Curry Leaves
- to taste Salt
- In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
- Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy and add tamarind water and thin coconut milk.
- Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5. At this point, add some water if you need to adjust the consistency.
- Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.
Note 1: To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.
Note 2: To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.
Note 3: Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.