Egg curry recipe Kerala style
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Egg curry recipe with coconut milk

egg curry Kerala style recipe with coconut milk. 
Prep Time10 mins
Cook Time20 mins
boiling eggs10 mins
Total Time30 mins
Course: Side Dish
Cuisine: Kerala cuisine
Keyword: egg curry, egg curry with coconut milk, kerala egg curry, nadan mutta curry
Servings: 4 servings
Author: Jinoo Jayakrishnan
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  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 cup onions - diced
  • 5 nos green chilli - slit
  • 1 spring curry leaves
  • 1 tbsp ginger garlic paste
  • 1 large tomato - chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp fennel seeds powder
  • 1/4 tsp garam masala
  • 1 cup thin coconut milk
  • salt to taste
  • 1-1.5 cups water
  • 4 large eggs
  • 1/2 cup thick coconut milk
  • 2 tbsp chopped coriander leaves


  • firstly, boil the eggs, de-shell and keep it ready. heat oil in a pan and pop in mustard seeds, fennel seeds and then add diced onions, green chillies, curry leaves and fry till pink.
  • crush the ginger and garlic to a coarse paste and add it to the onions. fry till it is brown.
  • further add chopped tomatoes and fry till the tomatoes are mushy.
  • turmeric powder, chilli powder, coriander powder, garam masala and fennel seeds powder are added to the onion tomato mixture. mix well and fry for a minute.
  • now, add thin coconut milk, salt, water a cup to thin it down. mix well.
  • furthermore, make slits on the boiled eggs and drop the eggs onto the curry. close and cook until it comes to rolling boil.
  • switch off and after a minute, add thick coconut milk. mix well.
  • add chopped coriander leaves and mix well. serve hot with rice or roti of your choice.