It’s a simple, homemade egg curry recipe. Nothing fancy, just pure comfort. Egg curries are always seen as quick and easy non-veg options-perfect when you want something tasty without spending hours in the kitchen. This one’s made with hard-boiled eggs, tomatoes, onions, and coconut milk. If you don’t have coconut milk at home, no worries-you can easily substitute it with regular milk. It still turns out delicious.
Egg curries can be made in hundreds of ways, each region adding its own twist. But what makes this one special is the balance-quick to prepare, yet rich in taste. No shortcuts on flavour. The curry is thick, creamy, and packed with protein, making it ideal for a power-filled morning. Serve it with appam, chapathi, rice, or even a simple piece of toast. One bite, and it feels like home.
Kerala Egg Curry
Ingredients
Instructions
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In a pan heat oil, add ginger and garlic and saute for few minutes
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Add onions , curry leaves and a pinch of salt and saute well
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When onions become translucent add tomato
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now we could add masala powders. Add turmeric powder, chilly powder and garam masala powder and mix well
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When everything mixed well add enough water
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Add eggs, and let it boil
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Finally add coconut milk and cook few more minutes. turn off flame before boiling
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Best with Idiyappam, Appam