This Egg Curry Recipe is glorious!
If you ever have the luxury of traveling to God’s Own Country (Kerala, South India) there are some foods you HAVE to try, and most of them will include coconut.
Ghee Dosa with Coconut Chutney, Beef Fry, and… some sort of Mappas Curry.
I remember eating my first Mappas Curry when Jay and I visited a small village next to a church his parents took us to visit on a family trip there (It was my first time in India); there was a small canteen-style restaurant serving the best Appam (Fluffy Rice Pancake) one could dream of! You would pay a set price for the meal and these lovely ladies would go around with the one single curry choice and the appams and you could just eat as much as needed. Truth be told, they must be grateful we were meant to meet my In-Laws, if not I would still be there!
My Mother-In-Law is the best person to cook South Indian food and this Simple Egg Curry Recipe is hers, as she taught it to me (as I am forgetful, this was repeated multiple times over the phone as well!).
~~ LOVE COCONUT and looking for a great vegan curry? This Easy-Peasy Potato Curry with Coconut is the one!
Let’s talk nutrition!
Eggs are often referred to as the ‘perfect protein’ and it is not hard to see why; this easy to cook and versatile ingredient is full of nutrients (some of which hard to come by in other sources of food), yet low in calories and it is considered the original superfood.
An average sized egg contains only 77 calories, yet offers 6 grams of proteins and 5 grams of healthy fats, alongside a good amount of selenium and Vitamin B-2 (Riboflavin) and smaller amounts of Vitamin A, B-9 (Folate), B-5 (Pantothenic Acid), B-12 (Cobalamin), and phosphorous.
The proteins contained in egg are of very high quality, as they contain all of the essential amino acids in the right proportions, ensuring the human body can make full use of them.
Eggs, furthermore, increase the levels of high-intensity lipoprotein (HDL), also known as ‘good cholesterol’ in individuals, which may lower the risk of stroke and heart disease, amongst others.
While many avoid eating the egg yolk for fear of calories or fats, this should not be done for every egg, as the egg yolk contains a very large amount of zeaxanthin and lutein, which are antioxidants that are very powerful and may reduce the risk of macular degeneration and cataracts, which are eye disorders that often appear while aging.
~~ There are many other foods with an undeserved bad reputation! Check this list of 10 Healthy Foods with a Bad Reputation!
Oftentimes, fiber is associated with the feeling of fullness and diets recommend increasing its consumption in order to assist with weight loss, however the most satiating macronutrient is by far the protein and for this reason, eggs rank quite high in the satiety index, as they tend to reduce the overall calorie intake of the person consuming them.
~~ Looking to increase your protein intake with some fun recipes? Try this delicious Egg and Chicken Club Sandwich Recipe… easy, tasty and lower in calories than the traditional version.
How to make egg curry? How to make egg curry Kerala style?
This egg curry is very quick to prepare and makes for a great any-day-of-the week meal!
This recipe is divided in three stages: preparing the ingredients, preparing the masala (if you’re wondering how to make egg curry without tomato? This is IT!) and then putting all of the ingredients together.
Start by boiling the eggs until hard, peeling them and slitting them on the sides; set the eggs aside and start preparing the homemade egg masala.
In the sunflower oil, once warm, cook the chopped shallots and cook for 3-4 minutes, until they start becoming tender, then add the grated coconut. It is important to do this on a low-medium flame, so that the coconut doesn’t burn in its own oil.
Once the onions and coconut turn golden, add the ginger and garlic, and after a couple of minutes, add the turmeric, garam masala, coriander powder, and Kashmiri chili powder.
Once the spices have cooked (1-2 minutes), allow the mixture to cool down before blending to a fine, smooth paste, with the use of a bit of water if necessary.
In the same pan (or a larger one if needed), add some oil and once it is warm, add the rest of the thinly sliced onions and a pinch of salt; once the onions are golden in color and soft, add the blended homemade masala to the mix and mix well.
At this stage, once the oil separates from the mixture, add the curry leaves and mix well once more; after 20-30 seconds, add water to reach the desired consistency and, once it boils add the slit eggs.
Allow the eggs to simmer for a couple of minutes, then add a pinch of garam masala (optional) to the curry, before adjusting the salt level, mixing well and serving.
This simple egg curry is ready… enjoy!
VIDEO: Egg Curry Restaurant Style | अंडा करी कैसे बनाएं
Prepare the Homemade Egg Curry Masala
Put the Boiled Egg Curry together in few steps
Can I use dry coconut instead of fresh?
I am afraid not, but if fresh coconut is hard to come by (or a pain to grate) frozen coconut is widely available (I use fresh-frozen grated coconut as where we live they don’t grow!) in most Indian shops in the US, UK, Canada, and Europe.
Can I freeze this curry?
You will hardly see me writing recipes of food you can’t freeze, as I hate waste and love being prepared, so… Yes, you can – but allow the curry to fully cool down before doing so.
Is this egg curry Indian?
Yes, Egg Mappas is a South Indian recipe.
Can I use other proteins instead of eggs?
Sure you can! I have other recipes on the blog and I am sure you can find a coconut curry recipe with the ingredients you prefer, but if you like this and want to make it a pure vegetarian curry (vegan), you can swap the eggs for your favorite vegetables!
~~ Or why don’t you just follow this EXCELLENT Chicken Curry with Potato and Coconut Recipe? YUMMY!
How many eggs did you calculate per person?
I find that one egg and a half is the perfect balanced portion and that is what is have allowed for this recipe, but you can amend as wanted and needed.
LOVE THIS EGG CURRY RECIPE!
This recipe, therefore, uses these two great ingredients and combines them in what I consider one of my Mil’s best recipes (and she has many great ones!).
I am telling you! Look at the pictures and you’ll want to get cooking!
You will LOVE this curry as it is tasty in the real sense of the word: the right amount of spice, the rich flavors of coconut and browned onions and the simple richness of boiled eggs.
Quick, easy and low in calories… this is a winner! Cook it, taste it and love it!
~~ Love coconut? Try these delicious Healthy Breakfast Oats and Coconut Soft Cookies
Egg Curry Recipe with Coconut
For the homemade masala:
- 1 tbsp Sunflower Oil or any non-flavored oil, such as vegetable oil
- 300 g Shallots
- 100 g Fresh Coconut Grated
- 1 tsp Chopped Ginger
- 1 tsp Chopped Garlic
- ¼ tsp Turmeric
- ¼ tsp Garam Masala
- 1 tsp Coriander Powder
- 1/2 tsp Kashmiri Red Chili Powder
- 1 tbsp Sunflower Oil or any non-flavored oil, such as vegetable oil
- 100 g Shallots
- Salt to taste
- 15 Curry Leaves
- 6 Eggs
- Salt to Taste
- pinch of garam masala if wanted
- Boil the eggs, peel, and slit on the sides; this will allow the masalas to penetrate the eggs.
- In a pan, add one tablespoon of sunflower oil and warm up on a low flame; once warm, add 300g of thinly chopped shallots, the grated coconut, ginger, garlic and sauté until golden brown.
- Once this mixture is golden brown, add the turmeric, garam masala, coriander powder, and the Kashmiri chili powder, mix and cook for 1-2 minutes, or until the spices are cooked; do this always on a low flame.
- Once this is cooked, remove it from the flame and allow it to cool down for 5 minutes. Once cooled down lightly, blend the masala mixture until smooth; this will be thick and if needed add a tiny amount of water, but try to keep it to as little as possible. Once done, set aside.
- In a larger pan, add one tablespoon of sunflower oil, warm up on medium and once warm add the remaining thinly sliced onions and a pinch of salt; sauté the onions until golden, then add the blended onion and coconut masala.
- Mix well the two mixtures in the pan and allow to cook until the oil separates from the spices.
- Add the curry leaves to the pan and mix well.
- After about 20-30 seconds, add water as per preference; I like my curry medium-to-thick, therefore add only about one cup of water. Once the water is added, bring the curry to a boil and add the slit eggs.
- Allow the eggs to simmer, on a very low flame, in the curry for about five minutes, then add a pinch of garam masala, if liked, and adjust the salt.
- Divide into four plates, by dividing two of the eggs in half, and serving one and a half egg in each, and enjoy!
If you do not have shallots, you can use regular onions for this recipe.
Should you like your recipe less spicy or spicier, you can adjust the quantity of red chili powder used. I used Kashmiri chili powder, which has great red color but is slightly less spicy; should you be using red chili powder, ensure you are mindful as this is normally spicier.
I use fresh ginger and garlic, but you can use paste if you do not have the fresh one; be mindful with quantities as the paste can be stronger in flavor.