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Kerala Egg Curry Recipe for a Southern Indian Boiled Egg Curry with Coconut Cream and Turmeric. What to Cook this Weekend. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Kerala Egg Curry Recipe for a South Indian Boiled Egg Curry

This Kerala egg curry recipe makes a South Indian boiled egg curry made with dried spices such as mustard seeds, cinnamon, cardamom, turmeric, and coriander, and quintessentially Keralan ingredients such as coconut cream and green chillies. Eaten for breakfast with Malabar parottas or paratha (flatbread) or idiyappam (steamed rice noodles), this Keralan style egg curry can really be eaten at any time of day.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Curry, Stew
Cuisine: Keralan, South Indian
Servings: 2
Calories: 945kcal
Author: Lara Dunston


  • 4 eggs boiled to your liking
  • 2 tsp coconut oil or vegetable oil
  • 1 tsp mustard seeds
  • 1 cinnamon stick
  • 4 cardamom pods
  • 6 peppercorns lightly crushed
  • 4 fresh long green chillies sliced lengthways
  • 1 tsp ginger lightly pounded and finely chopped or minced
  • 8 garlic cloves lightly pounded and finely chopped or minced
  • 1 large onion finely diced
  • 4 medium fresh tomatoes finely diced - or canned tomatoes
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground red chillies
  • 1 tsp sea salt
  • 400 ml can coconut cream or coconut milk or fresh-pressed coconut cream
  • 6 curry leaves


  • 2 green chillies
  • 4 coriander leaves


  • Boil the eggs to your liking, then set aside to cool and peel.
  • In a large fry pan or a round flat-bottomed wok over medium heat, heat the coconut oil or vegetable oil, then add the mustard seeds, cinnamon stick, cardamom pods, and crushed peppercorns, until the mustard seeds start popping and oil is spluttering.
  • Immediately add the fresh green chilies, ginger, garlic, and onions, stir well to combine, and fry for five minutes or so until the onions are translucent and soft, stirring occasionally to ensure the garlic and onion don’t burn.
  • Next add the diced tomatoes, ground turmeric, ground coriander, ground chillies, and salt, combine well, and allow to simmer until the tomatoes have reduced.
  • Add the curry leaves and coconut cream or coconut milk, stir well to combine, and simmer over medium-high heat to reduce to a thick creamy gravy.
  • Transfer the boiled eggs to the curry, simmer for a few minutes, garnish with more fresh green chillies, fried curry leaves, and sprigs of fresh coriander if you like, then serve immediately with paratha or rice.


Calories: 945kcal | Carbohydrates: 40g | Protein: 21g | Fat: 84g | Saturated Fat: 65g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1756mg | Potassium: 1076mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1521IU | Vitamin C: 93mg | Calcium: 170mg | Iron: 8mg