30 Minute Kerala Style Egg Curry | Indian Recipes | Slurrp

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I am a big fan of eggs. I love eggs and I cannot do without them even for a single day. My father still jokes about how obsessed I was with eggs even as a child.

There is this one story he narrates where we had once gone to a neighbor’s house in the middle of a regular evening stroll. In those times, people used to visit each other in the evenings, have tea and generally chit chat about things. The sense of community was quite strong. My father tells me he was carrying me (yes, I was that small) and taken me for a walk. I used to love boiled eggs. Apparently, I saw a few of them on the table in the house.

Since I could not express too well, I started pinching my dad on his neck asking for boiled eggs. My father was just visiting and was embarrassed to give in to my stupid baby demands. So he kept bearing the pain of the pinchings till he could get me back home, all bruised by his own baby. Apparently, I pestered him so much that he could only take a sigh of relief after he boiled me an egg at home. Crazy!

I think I have some cosmic connection with the idea of eating eggs, especially when they are boiled. Needless to say, egg curries are one of my favorite parts about Indian recipes and cooking. Not only are they delicious, but also come together super quick, cook fast and taste unbelievably good! Egg curry is the most luxurious thing you can have even when there is a dearth of time or energy to cook something lavish. This particular version is a must addition to your book of Indian recipes.

This Kerala style egg curry is my own rendition of how I understand food from Kerala. I am not saying it is 100% authentic, as it is my own version. But what I can claim without an ounce of doubt is that this curry will make you lick your fingers. Made with curry leaves, pure ghee, mustard, onions, coconut milk and fresh Indian spices, this egg curry transports me to a state of complete bliss.

It is very very easy to make, the ingredients are also very basic. So just get them all (I am sure you already have 80% of them right now if you cook Indian food) and start cooking!

Preparation time – 15 minutes

Cooking time – 30 minutes

Serves – 2-3 people

Ingredients

4 hard-boiled eggs
2 tbsp pure cow ghee (clarified butter)
1 tsp mustard seeds
2 medium-sized onions, ground to a paste
10-12 fresh curry leaves
2 green chilies, finely chopped
1.5 tsp ginger-garlic paste
1 tbsp sugar
100 ml tomato puree
1 tsp turmeric powder
1 tsp black pepper powder
1 tsp cumin powder
150 ml thick coconut milk
1 tsp fresh garam masala
Freshly chopped coriander leaves for garnish
Salt to taste

Directions

Heat the ghee in a kadhai. Add mustard seeds, let them splutter. Throw in the curry leaves and give it a gentle stir.
Add the finely chopped onions and green chilies. Saute them till they turn brown.
The next step is to add some sugar, which will help caramelize the gravy and also give it a beautiful brown color. It is also for adding sweetness to the gravy.
Next, add 1 tsp of fresh ginger garlic paste. Fry this till the raw aroma of the ginger and garlic disappears.
Time to add the tomato puree. I have made my own here by blanching two tomatoes, peeling the skin off and grinding with a little water. You can do the same or use ready-made puree. Though I prefer it fresh.
Season with salt, turmeric powder, black pepper powder and cumin powder. Cook the mixture thoroughly till all the spices and condiments come together and there is no rawness left.
Once the masala is thoroughly cooked with the onions and tomato puree, add the coconut milk. Give it a gentle stir.
Keep stirring in medium flame for another 5 minutes. Add the boiled eggs into this mixture and coat each egg with the masala. You can add water depending on the consistency that you like. I like mine in a semi-gravy form.
Season with some fresh garam masala and coriander just before taking it off the heat. Enjoy with some hot parathas, rotis or rice.