Kerala Style Egg Curry Without Coconut Milk

Boil and Deshell the Eggs

• Boil eggs for exactly 12 minutes.
• After boiling, soak the eggs in cold water.
• Once cooled, carefully remove the shells. Set the eggs aside for later use.

Prepare the Curry Base

• Heat some coconut oil in a pan.
• Add chopped onions to the pan and sauté them until they turn golden brown.
• Add mustard seeds and let them sizzle in the oil.
• Add fresh curry leaves to the pan. Stir everything together until all the flavors are well combined.

Add Spices

• To the curry base, add your spices - turmeric, Kashmiri red chili powder, black pepper, and garam masala. Mix well.
• Add fennel seeds that have been seasoned in fragrant coconut oil. Stir to combine.
• Pour in the coconut milk, stirring constantly to prevent lumps from forming.

Simmer the Curry and Add the Boiled Eggs

• Lower the heat and let the curry simmer gently until it thickens slightly.
• Add the boiled eggs to the curry. Make sure the eggs are fully coated with the sauce.
• Cook the curry for a few more minutes, allowing the eggs to absorb all the flavors.

Serve the Curry

• Check for seasoning, add salt if needed.
• Once done, serve your Kerala Egg Curry hot with bread or roti on the side.

Kerala Style Egg Curry With Coconut Milk

• As soon as after adding the spices, pour in the coconut milk, stirring constantly to prevent lumps from forming.