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Coconut Egg Curry, Kerala Style

Which came first the chicken or the egg? On this blog, it's going to be the egg (recipe)! The chicken much later (if at all)...

Coconut Egg Curry, Kerala Style

Egg curry is usually made with copious amounts of tomatoes. Not only do the tomatoes give the curry its vibrant red hue, it also gives it a delectable tanginess which, when paired with EXTRA spice, is the quintessential taste I would ascribe to an egg curry. But what's life without a bit of adventure, eh?

Coconut Egg Curry, Kerala Style

So I decided to venture into the seeming unknown and found a recipe that didn't use tomatoes, hello Google, my old friend <3 Why the adventure? I realised a lot of the food I eat (mostly from the dal we make at home) uses a lot of tomatoes, so I decided a mini tomato (and all other nightshades) detox wouldn't hurt. :)

Also, I love spices but I can't handle too much chilli spice. So I toned down the spice a fair amount although it seems spicy and egg curry go hand in hand. Ain't nobody got time for burning tongues and watery eyes.

Coconut Egg Curry, Kerala Style

So, how to appreciate this delectable curry?

With meesha appams!! Seriously though, there's no better compliment than a soft, fluffy & crispy, and ever so slightly sweet meesha appam. It's time to get dunking!! Tear apart a bit of the appam, and either mop up that gravy off your plate using the appam or dunk it in a bowl of the curry. Licking your hands clean is entirely optional, although wholly recommended! :D

Now it's time to get licking, er, cooking!


Ayurveda Dosha Compatability


Kapha (omit coconut milk and make it a dry, spiced egg masala dish instead)



  1. In a pan, medium heat, heat oil and saute the onions, ginger and garlic till the onions are golden brown. Approx 15-20 minutes, you can add salt to speed up the process.

  2. In a small bowl, mix together the masala paste ingredients with 2 tablespoons of water to create a paste.

  3. Add the curry leaves and masala paste to the onions and saute (approx 1 minute). Add 1/4 cup water, stir and cover. On low-medium flame, cook for 12-15 minutes to soften the onions and infuse the spices.

  4. Add 1/4 - 1/2 cup water, coconut milk and salt. Stir and bring to just under a boil,

  5. Halve and add the eggs into the curry, cover the pan and cook on low flame for 2 minutes. Serve hot with appams :)

Would you like to see more non vegetarian recipes? What recipe would YOU like to see next? Have a deeeelicious breakfast!

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