Malabar Egg Coconut Curry
Dive into the rich, aromatic flavors of Malabar Egg Coconut Curry, a traditional South Indian dish that brings the essence of Kerala cuisine to your table. Infused with the bold fragrance of curry leaves, mustard seeds, and a medley of spices, this curry is simmered in luscious, creamy coconut milk for a velvety texture. Perfectly boiled eggs are gently nestled into the flavorful gravy, making it a hearty and satisfying meal. Serve this irresistible curry with steamed rice, fluffy appam, or parathas for the ultimate comfort food experience. Ready in just 45 minutes, this dish is a must-try for fans of authentic Indian recipes and coconut-based curries alike.
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Recipe Information
Ingredients
- 6 pieces Eggs
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 2 pieces Dried red chilies
- 10 leaves Curry leaves
- 2 medium, finely sliced Onion
- 2 pieces, slit Green chilies
- 1 inch, finely chopped Ginger
- 4 cloves, minced Garlic
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 2 medium, finely chopped Tomato
- 2 cups Coconut milk
- 1 teaspoon (or to taste) Salt
- 1 cup Water
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Boil the eggs in water for 8-10 minutes and let them cool. Peel the shells and keep the eggs aside.
Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add dried red chilies and curry leaves. Sauté for a few seconds until fragrant.
Add the sliced onions and sauté until golden brown, about 5-7 minutes.
Add the green chilies, ginger, and garlic. Sauté for 2 minutes until aromatic.
Reduce the heat and add turmeric powder, red chili powder, coriander powder, and garam masala. Stir and cook the spices for 1 minute.
Add the chopped tomatoes and cook until they turn soft and oil starts to separate from the mixture, about 5-7 minutes.
Pour in the coconut milk and stir well. Add water to adjust the consistency of the curry.
Season with salt and bring the curry to a gentle simmer.
Slice the boiled eggs in half and gently add them to the curry. Let them simmer for 5-7 minutes so they absorb the flavors.
Garnish with fresh coriander leaves and serve hot with rice, appam, or parathas.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 71.6 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 418 mg | 32% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2275 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
