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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Boil the eggs in water for 8-10 minutes and let them cool. Peel the shells and keep the eggs aside.

Step 2

Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.

Step 3

Add dried red chilies and curry leaves. Sauté for a few seconds until fragrant.

Step 4

Add the sliced onions and sauté until golden brown, about 5-7 minutes.

Step 5

Add the green chilies, ginger, and garlic. Sauté for 2 minutes until aromatic.

Step 6

Reduce the heat and add turmeric powder, red chili powder, coriander powder, and garam masala. Stir and cook the spices for 1 minute.

Step 7

Add the chopped tomatoes and cook until they turn soft and oil starts to separate from the mixture, about 5-7 minutes.

Step 8

Pour in the coconut milk and stir well. Add water to adjust the consistency of the curry.

Step 9

Season with salt and bring the curry to a gentle simmer.

Step 10

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.

Step 11

Garnish with fresh coriander leaves and serve hot with rice, appam, or parathas.

Nutrition Facts

Serving size	1679.4 grams (1679.4g)

Amount per serving	% Daily Value*
Calories	1189

Total Fat 61.30g	79%
Saturated Fat 33.40g	167%
Polyunsaturated Fat 0.70g
Cholesterol 1116mg	372%
Sodium 5249mg	228%
Total Carbohydrate 115.80g	42%
Dietary Fiber 13.10g	47%
Total Sugars 71.60g
Protein 48.70g	97%

Vitamin D 246IU	1230%
Calcium 418mg	32%
Iron 12mg	69%
Potassium 2275mg	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.

Source of Calories

Fat: 45.6%

Protein: 16.1%

Carbs: 38.3%