Kerala-style egg curry with coconut milk is a spicy onion-rich gravy that is finger-licking good when served with appam, dosha, chapati, neychor, etc. If you can brace through the ordeal of slicing the onions, the reward is in the lip-smacking curry.
A traditional mutta roast recipe has lots of onions sauteed until jammy. The filling for Kerala egg puffs is similar to mutta roast. I took this mutta roast and made it into a curry by adding coconut milk.
Ingredients
- coconut oil
- fennel seeds
- veggies: ginger, garlic cloves, green chillies, red onions, curry leaves, tomatoes,
- ground spices: red chilli, Kashmiri red chilli, coriander, turmeric, pepper, Malabar garam masala
- coconut milk (if you can extract the milk from fresh coconut, nothing like it)
- hard-boiled eggs
How to make it?
This egg roast curry has loads of onions sauteed in coconut oil and simmered in coconut milk. You can skip the addition of coconut milk to keep it as the classic mutta roast. Adding the coconut milk gives it another layer of flavour and gravy, so make it, either way, I am sure you will love it.
Substitutions
- fennel seeds: You can use fennel powder but add it when you add all the ground spices.
Equipment
I highly recommend using a thick-bottomed stainless steel saucepot or pan. Avoid using cast iron pans as the recipe calls for tomato.
Storage
This mutta roast inspired egg curry with coconut milk is best had same day. Any leftover should be refrigerated and consumed within 2 to 3 days.
📖 Recipe Card
Kerala Style Egg Curry with Coconut Milk
Ingredients
- 3 tablespoon coconut oil
- ¼ teaspoon fennel seeds
- 1 inch ginger, grated or crushed
- 4 to 5 garlic cloves, crushed and chopped
- 2 to 5 green chillies, chopped finely
- 3 large red onions, 370 to 400gms, sliced thinly
- 2 sprig curry leaves
- 2 teaspoon red chilli powder
- 1 teaspoon Kashmiri red chilli powder
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- 1 large tomato, ~150gms, halved and quartered
- ¾ cup water
- 3 tablespoon coconut milk powder, mixed with ½ cup warm water
- salt to taste
- ½ teaspoon Malabar garam masala
- 4 hard-boiled eggs
Instructions
- Heat coconut oil in a wide-mouthed saucepan on medium heat.3 tablespoon coconut oil
- Add the fennel seeds and let them splutter for a few seconds.¼ teaspoon fennel seeds
- Add the crushed ginger and garlic and sauté until the garlic starts to brown.1 inch ginger grated or crushed4 to 5 garlic cloves crushed and chopped
- Add the thinly sliced onions, green chillies, and curry leaves along with a dash of salt.2 to 5 green chillies chopped finely3 large red onions 370 to 400gms, sliced thinly2 sprig curry leaves
- Sauté this mixture for about 20 mins on low to medium flame.
- Add the spice powders turmeric powder, red chilli powders, coriander powder, and pepper and saute for a few minutes until aromatic.2 teaspoon red chilli powder1 teaspoon Kashmiri red chilli powder1 tablespoon coriander powder¼ teaspoon turmeric powder½ teaspoon black pepper powder
- Add the chopped tomato and saute it until cooked down and mushy.1 large tomato ~150gms, halved and quartered
- Add water, cover the pot and cook for 8 to 10 minutes on low to medium flame.¾ cup water
- Meanwhile, prepare the coconut milk by mixing coconut powder with warm water. You may use ½ cup of canned coconut milk or freshly extracted coconut milk.3 tablespoon coconut milk powder mixed with ½ cup warm water
- Stir in the prepared coconut milk and salt to taste.salt to taste
- Make four gushes on the boiled eggs or choose to halve them. Place the sliced eggs cut side up and sprinkle the garam masala.4 hard-boiled eggs½ teaspoon Malabar garam masala
- Now holding the pot, lift it and give it a swirl so that the eggs get coated with gravy.
- Bring to a boil and then reduce the flame and cook for 2 more minutes. Switch off and garnish with some coriander leaves. Serve hot with ari dosha, appam, etc.
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