Kerala-style egg curry is a delicious, traditional Indian dish. Made with coconut, ginger, garlic, and Indian spices, it's simple yet flavorful. Boiled eggs are simmered in a rich gravy with a few ingredients, making it quick and easy to prepare in just 20 minutes. It pairs well with rice, parottas, idiyappam, or any flatbread. A great choice for those new to South Indian cooking.
This coconut egg curry, also known as Egg Mappas, is a must try if you like the authentic taste of Keralan food.
It takes very little time to prepare a mixture of grated coconut, onions, ginger, garlic and a few spices. These are then blended and added back to the pan once more thinly sliced onions are sauteed to perfection.
The curry leaves and peeled boiled eggs are added last, just before a little pinch of garam masala powder is mixed through this incredibly creamy curry.
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💎 Why This Recipe Works
- This is my mother-in-law's recipe. She is from Kerala and has made this egg curry with coconut hundreds of times. She passed the recipe for me to test many more times before sharing it with you. Tried and tested!
- It takes less than half an hour to prepare! With very few spice powders and ingredients, you can create an authentic South Indian meal.
- If you prefer your curry on the milder side yet original and tasty, this recipe is perfect for you! If you prefer it spicier, I will add a few notes to help you achieve that.
- Easy to serve with parottas, appam, rice, or any other flatbread.
🛒 Ingredients
- Oil: In this particular recipe I use sunflower oil, however, any unflavored vegetable oil will work. As the recipe calls for fresh coconut, coconut oil is not necessary and may be too much.
- Onion, Ginger, Garlic: Possibly fresh, although frozen ginger and garlic may be used instead.
- Fresh Coconut Pulp: Grated. You can also use freshly frozen, but do not use desiccated coconut, as it won't work. Fresh frozen coconut can be found in most Asian and Indian grocery stores.
- Turmeric Powder, Garam Masala, Coriander Powder, Kashmiri Chili Powder: The four simple spices required for this easy egg curry. Kashmiri chili powder offers less heat but plenty of color and flavor.
- Curry Leaves: Typical South Indian ingredient, it completely changes the vibe of the dish, and it is one of the most flavorsome additions you can have. Use frozen or fresh curry leaves for best taste.
- Salt: To taste.
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
📑 Substitutions and Variations
- Ginger Garlic Paste: It can be used instead of the fresh ingredients, however, these are usually stronger so you may need to use a little less.
- Shallots: Sliced Indian shallots can be used instead of onions in the same amount. I use either without distinction, both offering excellent results.
- Thick Coconut Milk: Should you not find fresh coconut, then thick coconut milk can be used instead. However, the curry with coconut milk will differ greatly. Follow the recipe as it is and add ½ cup thick coconut milk with a little water to your desired consistency just before adding the eggs; heat thoroughly and continue as per the recipe. Remember to check for seasoning as well.
- Red Chilli Powder: This can be used instead of Kashmiri chilli powder for a hotter curry.
- Green Chillies: You can add a couple of green chilies to the curry, if it is too mild for you. This can be done either in the blended mix, or to the onions that are only sauteed.
- Curry Leaves: Dry curry leaves can be used instead of fresh, however, their flavor won't be as strong, so you'll need to adjust to your taste.
👩🏻🍳 How to Make (step-by-step)
Prep
- Hard boil the eggs, peel them, and set them aside. We have written a very helpful guide on how long to boil eggs depending on what you will need them for to make it easier!
Onion and Coconut Masala
- On a medium flame, heat up the oil in a large saucepan.
- Once the oil is warm, add the fresh coconut, sliced onions, chopped ginger, sliced garlic, turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala powder. [Picture 1]
- Immediately reduce the flame to medium-low, and mix the ingredients.
- This is the slowest part of the cooking process, as coconut is extremely fatty and a high flame would make it burn. Keep on mixing, and cook till the onions are soft, the spices cooked, and the raw smell of ginger and garlichas gone. This whole process will take 5-7 minutes.
- Once the shallots and coconut turn golden, allow the coconut mixture to cool down a bit before blending to a fine, smooth paste, using a little water, if necessary, in a blender. [Picture 2]
- Set the paste aside.
Finish the Curry
- Add some oil to the empty saucepan and warm up on medium heat.
- Add the rest of the shallots to the oil with a pinch of salt and mix well.
- Cook until the onions turn golden in color and soft, then add the blended coconut mixture.
- Mix everything well together, and once the oil separates at the sides, add a sprig curry leaves to the pan. [Picture 3]
- After a minute or so, add enough water to reach the desired consistency of the curry and allow it to reach a simmer.
- Once the water is simmering, add the hard-boiled eggs ready peeled and slit on the sides. [Picture 4]
- After a few minutes, add a quarter teaspoon garam masala powder (optional!) to the saucepan, and adjust the seasoning.
- Serve with Kerala parottas, appam, rotis, fragrant steamed rice... or whatever flatbread you enjoy!
🙋 People Also Ask [FAQs]
How long do you boil eggs for curry?
While it is important that the eggs for curry are hardboiled, you surely don't want to overcook them and end up having a green ring around the yolk.
To achieve the best result, use eggs that are at room temperature and put them in the saucepan once the water is boiling; allow the eggs to boil for 6-7 minutes, then remove them and place them in a bowl of cold water. Peel and add to the curry, as the yolk will finish cooking in it.
Can I use coconut milk for egg curry?
If you are unable to find fresh coconut, you can use thick coconut milk as a substitute. However, please note that the end result will be quite different.
Follow the recipe as written, and just before adding the eggs, add ½ cup of coconut milk with a little water to achieve your desired consistency. Heat the mixture thoroughly and continue to follow the recipe.
Don't forget to check for seasoning as well.
Egg Mappas Curry VS Nadan Mutta Curry
Egg mappas is completely different from nadan mutta curry.
While the first one uses fresh coconut and no tomato nor coconut oil, the second one instead uses no blended mix but quite a few tomatoes and coconut milk.
💡 Expert Tips and Tricks
- Coconut: Don't use desiccated coconut for this recipe, as it won't blend as well as the fresh one, giving a grainy curry rather than a smooth one.
- Smooth Curry: If you don't enjoy pieces of onion in the curry, you can cook them all while preparing the coconut mixture, and blend them, so you have a fully smooth curry.
- Eggs: Don't fully cook hard boiled eggs straight away, but add them to the curry when the yolk is still a little runny. It will finish cooking while in the curry, avoiding it overcooking.
🥡 Storing & Reheating
- In the fridge: This delicious egg curry with coconut can be stored in an airtight container in the fridge for up to three days.
- In the freezer: Kerala egg curry can be frozen for up to three months.
- Reheating: Reheat until piping hot either in a pan with on a low flame or in the microwave.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Delicious Kerala Egg Curry Without Tomato
An easy and tasty coconut-based curry that requires few ingredients and little time.
Ingredients
For the homemade masala:
- 2 tablespoon Sunflower Oil or any non-flavored oil such as vegetable oil
- 300 g Onions or Shallots
- 30 g Fresh Coconut Grated
- 1 teaspoon Chopped Ginger
- 1 teaspoon Chopped Garlic
- ½ teaspoon Turmeric
- ½ teaspoon Garam Masala
- 1 teaspoon Coriander Powder
- 1 teaspoon Kashmiri Red Chili Powder
Other ingredients:
- 1 tablespoon Sunflower Oil or any non-flavored oil such as vegetable oil
- 100 g Onions or Shallots
- Salt to taste
- 15 Curry Leaves
- 6 Eggs
- pinch of garam masala if wanted
Instructions
Prep
- Boil the eggs, peel, and slit on the sides; this will allow the masalas to penetrate the eggs. How long to boil eggs is a handy guide for the best results. Set them aside.
Prepare the coconut masala
- On a medium flame, heat up the oil in a large saucepan.
- Once the oil is warm, add the fresh coconut, sliced onions, ginger, garlic, and spices. [All the ingredients in the section homemade masala]
- Immediately reduce the flame to medium-low, and mix the ingredients.
- This is the slowest part of the cooking process, as coconut is extremely fatty and a high flame would make it burn. Keep on mixing, and cook till the onions are soft, the spices cooked, the ginger and garlic don't smell raw any longer. This whole process will take 5-7 minutes.
- Once the shallots and coconut turn golden, allow the coconut mixture to cool down a bit before blending to a fine, smooth paste, using a little water if necessary, in a blender.
- Set the paste aside.
Finishing the curry
- In a large pan, add the remaining oil, and warm up on medium flame.
- Once warm add the remaining thinly sliced onions and a pinch of salt, then sauté until golden.
- Once the onion slices are soft and golden, add the blended onion and coconut masala.
- Mix well in the pan and cook on a low flame until the oil separates from the spices.
- Add the curry leaves to the pan and mix well once more.
- Finally, add water as per preference; for a medium-thick curry, add a cup and a half of water and simmer to the desired consistency.
- Once the water is added, bring the curry to a boil and add the slit eggs and a pinch of garam masala powder.
- Allow the eggs to simmer, on a very low flame, in the curry for about five minutes, then adjust the salt, and serve!
Video
Notes
- STORAGE: Store in the fridge, in an airtight container, for up to three days., or frozen for up to three months. Make sure the egg curry is thoroughly hot before serving.
- Ginger Garlic Paste: It can be used instead of the fresh ingredients, however, these are usually stronger so you may need to use a little less.
- Shallots: These can be used instead of onions in the same amount.
- Thick Coconut Milk: Should you not find fresh coconut, then thick canned coconut milk can be used instead, however, the final result will differ greatly. Follow the recipe as it is and add ½ cup with a little water to your desired consistency just before adding the eggs; heat thoroughly and continue as per the recipe. Remember to check for seasoning as well.
- Red Chilli Powder: This can be used instead of Kashmiri chilli powder for a hotter curry.
- Green Chillies: You can add a couple of green chillies to the curry, if it is too mild for you. This can be done either in the blended mix, or to the onions that are only sauteed.
Nutrition
Serving: 1gCalories: 262kcalCarbohydrates: 12gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 246mgSodium: 108mgPotassium: 291mgFiber: 3gSugar: 5gVitamin A: 648IUVitamin C: 83mgCalcium: 84mgIron: 2mg
Tried this recipe?Let us know how it was!
Anuradha says
Hi.. I came across this recipe some months ago. Ever since then, this is my go to recipe for egg curry. I have now made it a few times. The taste of this curry is simply delicious. Loved it totally. Thank you for sharing this wonderful recipe.
Elle says
Thank you SO much, Anuradha! Your comment made my day!
I hope you get to try other recipes too, as I'd love to hear your thoughts.
Best, Elle
veenaazmanov says
Looks so delicious and perfect for a comforting meal. Need to definitely check this Egg Curry recipe this weekend.
Elle says
Yes! Please do and let me know your thoughts!
Mahy says
Fantastic curry, that's for sure. I mean I can only imagine the amount of flavor this dish boasts of!
Elle says
Thank you, Mahy! Really appreciate it!
Jacqueline Meldrum says
That looks do good. Egg curry is something I've never tried.
Elle says
It is delicious! Have a go and let me know how you liked it!
Claudia Lamascolo says
these flavors are match made in heaven outstanding!
Elle says
Thank you, Claudia! You're very kind!
Danielle Wolter says
I have been thinking about making egg curry forever now! I'm so glad I came across this, it was delicious!
Elle says
Thank you, Danielle! I love this recipe too!
Sindhu K says
Thank you for this awesome Kerala-style recipe…a wonderful taste of home!
Elle says
Thank you, Sindhu!
Farah S says
This is my go to recipe for egg curry now. Reliable and tasty every time. Thank you
Elle says
Farah, thank you so much!
Rod T says
Tried this today and it turned out very delicious… my kids love it too!
Elle says
So glad to hear, Rod! Thank you!
Sarah says
This was excellent, thank you for the recipe!
Elle says
Fabulous to hear, Sarah! Thank you!