Go Back
–+ servings
Print Recipe
3.88 from 54 votes

Kerala Egg Curry With Coconut Milk (Nadan Mutta Curry)

Boiled eggs simmered in coconut milk with onion, ginger- garlic and spices. One of the easy and tasty side dish that you can prepare very quickly. Mostly served for breakfast with Appam(Rice and Coconut pancake) or Noolappam (String Hoppers) or Puttu (Rice Steamed Cake) or Roti.
Prep Time7 minutes
Cook Time30 minutes
Total Time37 minutes
Course: Breakfast
Cuisine: Indian, kerala
Servings: 4 servings
Calories: 288kcal
Author: Jane Jojo

Ingredients

  • 4 numbers egg
  • ¼ teaspoon mustard seeds
  • 1 number onion (large)
  • 3 numbers green chilli
  • 2 sprigs curry leaves
  • 1 ½ teaspoons garlic (paste)
  • 1 ½ teaspoons ginger (paste)
  • ¼ teaspoon turmeric powder
  • 1 tablespoon kashmiri chilli powder
  • 1 teaspoon pepper powder
  • 1 ½ teaspoons garam masala
  • ½ teaspoon fennel powder
  • 1 tablespoon coriander powder
  • 1 number tomato (medium)
  • 1 ½ cups Medium thick coconut milk
  • ¾ cup Thick coconut milk
  • salt
  • Coconut oil / vegetable oil / sunflower oil

Instructions

  • Hard boil the eggs - Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water about 9 minutes for medium eggs, 12 minutes for large eggs and 15 minutes for extra large ones.
  • Drain immediately and cool completely under cold running water. De-shell the eggs and cut them into half. Slit the eggs.Prepare masala - Thinly slice onion. Crush or grind ginger and garlic into a paste form.
  • Heat the oil in a heavy-based pan over a medium heat. Splutter mustard seeds.
  • Add onion, green chili, curry leaves, and some salt into the pan. Salt absorbs moisture from the onion and helps the onion to cook faster. Sauté it well until the onion turns light brown.
  • Add ginger and garlic paste and saute it well.
  • Add turmeric powder, chilli powder, pepper powder, coriander powder, garam masala and fennel powder. Add oil as required. Saute it well for 3 - 4 minutes.
  • Slice tomato. Add it to the masala and saute well.
  • Once tomatoes are cooked, add medium thick coconut milk. Add salt as needed. Mix it well. Refer notes on how to make coconut milk from scratch.
  • Add the prepared boiled eggs into the gravy. Let it simmer for another 10 minutes for the masala to coat in the egg. If you like more egg flavor in the gravy, mash one of the egg yolks into the gravy.
  • Add thick coconut milk and gently swirl the pan without breaking the eggs. Once it boils, and the gravy has desired consistency, switch off the flame.

Notes

  1. The onion-tomato base is crucial. Cook onions slowly and patiently until golden brown edges appear. Keep the heat low when adding spices to avoid burning, which can cause a bitter taste.
  2. You can either score the hard-boiled eggs or cut them in half. Scoring lets flavors seep in without breaking the yolk. Halving releases the yolk into the curry if not handled carefully. This adds a richer texture and deeper flavor.
  3. To prepare fresh coconut milk, grind 1½ cups grated coconut with ½ cup lukewarm water to get thick coconut milk. Then grind the same coconut with 1 cup lukewarm water to get medium-thick coconut milk. Using lukewarm water helps extract the milk better.
  4. Avoid boiling the curry too much after adding thick coconut milk. A gentle simmer is enough to prevent the coconut milk from splitting and keep the curry smooth.

Nutrition

Serving: 300g | Calories: 288kcal | Carbohydrates: 8g | Protein: 4g | Fat: 29g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 57mg | Potassium: 390mg | Fiber: 2g | Sugar: 2g | Vitamin A: 671IU | Vitamin C: 26mg | Calcium: 45mg | Iron: 4mg