Kerala Egg Curry

Poached eggs in a coconut milk stew

Prep Time 30 min
Cook Time 13 min
Serving Size 4
Recipe Type Microwave Oven

The Kerala Egg Curry, or mutta curry, is a variant of the many versions of this staple across the nation. Some claim the Britishers in India started eating curry alongside boiled eggs, leading to this unique dish, but there is no substantiated proof for this. This spicy curry has poached eggs simmered in a creamy coconut milk and tomato gravy infused with aromatic spices and fresh curry leaves. Often enjoyed as a breakfast dish, served with appam or puttu (steamed rice cakes), Kerala Egg Curry is a cherished member of the traditional Kerala breakfast spread.

Ingredients

8 Eggs
1 tbsp Coconut Oil
½ tsp Mustard Seeds
8-10 Curry Leaves
1 Red Onion, chopped
2 Roma Tomato, chopped
4 Thai Green Chillies, slit lengthwise
1 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
½ tsp Turmeric Powder
½ tsp Crushed Black Pepper
1 can Coconut Milk
Salt to taste

Method

Heat the coconut oil, mustard seeds, curry leaves, chopped onions, ginger garlic paste and the green chillies at 100 % micro power level for 4 minutes.
Add the turmeric and garam masala powder and heat at 100 % micro power level for 2 minutes.
Add the tomatoes, salt and crushed black pepper, stir well and heat at 100 % micro power level for 2 minutes.
Add coconut milk to the above mixture and stir well. Break eggs in this hot, flavourful stew, but do not stir. Heat this curry for 5 minutes at 100 % microwave power level, covered with a glass lid.
Check the seasoning and serve hot.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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