Malabar Egg Curry is a staple recipe in south India. The spice blend is common to Kerala; hence it is named for the Malabar coast. Egg Curry is usually served for breakfast but it is delicious served at dinner as well. Serve with chapatis, appams, noolputtu, puttu or steamed rice.
To make Egg Curry, the first step is to hard boil the eggs. The second step is to make the curry. Shallots fried in spiced oil until they turn golden brown are ground to a paste which becomes the base for the curry. Chopped (or sliced) onions are fried in more spices. To this, tomato paste is added along with coconut milk, water and the spiced shallot paste to finish the curry. After the curry simmers and becomes thick it is done.
Transfer the egg curry to a serving bowl and place the halved eggs on top to serve. The simple boiled eggs are a perfect accompaniment to the rich curry. Use your favorite bread or rice to eat up every tasty bite!
There are many variations on this recipe. But all of them include onions, tomato, coconut, eggs and spices. When my husband makes it, he slices the onions rather than chopping them. I think he was a bit distressed that I didn’t prepare it the way he likes it. Another variation is the use of tomato paste versus two chopped plum tomatoes.
Some recipes omit the grated coconut since coconut milk is included. Other recipes omit the coconut milk to get a darker curry and only use grated coconut. I like to be able to bite into a tiny bit of coconut while other people prefer a smoother texture in their curry.
The traditional recipe uses whole boiled eggs. I think it is easier to eat them if they are already cut in half.
The spices used include cumin anise, turmeric and chiles. I use dried red chiles. More can be added for a hotter curry or the seeds can be removed to make it milder. My husband uses both dried red chiles and one or two green chiles to achieve his preferred heat level. My recipe has moderate heat so you can taste and enjoy the flavors in the curry.
This is obviously a very flexible recipe. There are so many variations on this recipe that any changes you make based on your preferences, the resulting dish will be a hit.