• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
×
Home » Recipes » Curries & Stews

Kerala Style Egg Curry with Coconut Milk

Modified: Feb 6, 2023 · Published: Dec 4, 2015 by Famidha Ashraf · This post may contain affiliate links · Leave a Comment

Jump to Recipe

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.

mutta roast egg curry with coconut milk

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.

egg curry with coconut milk

📖 Recipe Card

kerala style egg curry with coconut milk

Kerala Style Egg Curry with Coconut Milk

Kerala-style egg curry with coconut milk is a spicy gravy made with onions seasoned with spices and is best served with appam, etc.
No ratings yet
Print Pin Rate SaveSaved!
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 2 people
Calories: 527.58kcal
Author: Famidha Ashraf
Prevent your screen from going dark

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
    4 to 5 garlic cloves
  • Add the thinly sliced onions, green chillies, and curry leaves along with a dash of salt.
    2 to 5 green chillies
    3 large red onions
    2 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 powder
    1 teaspoon Kashmiri red chilli powder
    1 tablespoon coriander powder
    ¼ teaspoon turmeric powder
    ½ teaspoon black pepper powder
  • Add the chopped tomato and saute it until cooked down and mushy.
    1 large tomato
  • 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
  • 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 eggs
    ½ 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.

Nutrition Info

Calories: 527.58kcal | Carbohydrates: 26.53g | Protein: 17.67g | Fat: 39.65g
Course: Breakfast, Main Course
Cuisine: Indian, Kerala, South Indian
Tried this recipe?Please consider Leaving a Review!

More Curry and Stew Recipes

  • A bowl of rice with Khatti Meethi dal, pappadom and sabji.
    Khatti Meethi Dal (Gujarati Dal)
  • A saucepot of Afghani chicken curry with chicken leg quarters.
    Afghani Chicken Curry
  • a pot of kofta curry
    Koftay Ka Salan | Meatballs Curry
  • palak paneer recipe without tomatoes
    Palak Paneer

Reader Interactions

Comments

No Comments

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad
  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad
  • chickpea sundal recipe
    Chickpea Sundal
  • fatteh chickpeas
    Fatteh Hummus

Seasonal

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado
  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs
  • a plate of chocolate date balls
    Chocolate Date Balls
  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required