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Kerala Egg Curry

Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

 2 tbsp Coconut Oil
 ¾ tsp Mustard Seeds
 3 Kashmiri Red Chilies, Broken
 2 Curry Leaves, Springs
 1 Large Onion, sliced
 3 Green Chilies, Slit
 1 inch Ginger , Finely Chopped
 4 Garlic Cloves, Finely Chopped
 1 tsp Coriander Powder
 ½ tsp Turmeric Powder
 2 Tomatoes, sliced
 Salt, As per taste
 1.50 cups Coconut Milk
 ½ tsp Garam Masala Powder
 ½ tsp Black Pepper Powder
 4 Boiled Eggs, Cut into Half
1

In a pan, add in the coconut oil and allow it to heat.

2

To the oil, Add in the Mustard seeds, Kashmiri Red Chilies, Curry Leaves. Sauté them together for a minute

3

Add the sliced Onions and Green Chilies to this mixture. Cook the onions till it turns golden brown.

4

Once the onions turn golden brown, add in the finely chopped Ginger and Garlic. Sauté them together for a minute.

5

Add in the Coriander powder and Turmeric Powder. Sauté them for a minute.

6

Now, let's add in the Slices Tomatoes and cook it till it turns Mushy.

7

Add in some salt and coconut milk. Mix them well.

8

Cover and cook the curry for 2 to 3 mins over low heat.

9

Add in Garam Masala and Black Pepper Powder. Mix them well.

10

Top the curry with 4 half cut boiled Eggs.

11

Kerala Egg Curry is now ready to be served with bread of your choice, Dosa's etc

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories791
% Daily Value *
Total Fat 66.1g85%

Saturated Fat 52.7g264%
Cholesterol 327mg110%
Sodium 1334mg58%
Total Carbohydrate 41.1g15%

Dietary Fiber 10.4g38%
Total Sugars 20.6g
Protein 20.3g
Calcium 12mg1%
Iron 39mg217%
Potassium 1473mg32%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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