Scrambled Egg Curry is a mildly spiced Kerala style egg curry in coconut milk, it gets ready within 30 minutes . Serve it for quick lunch or dinner with malbaar parota , roti or dosa.
Dominant flavors from coconut and curry leaves flavor in this scrambled egg curry make this dish unique and delicious.
Few of my favorites from Kerala cuisine includes Beetroot Pachadi , Kerala Egg curry , Prawn curry , Fish Curry and Pathri
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About this recipe
This is a Kerala ( South Indian) style ,Scrambled egg curry is mildly spiced and with every bite you get a hint of coconut flavor.
It has a medium consistency and goes well with steamed rice , dosa or malbar parota
This recipe is
- Tasty
- Simple
- Minimal Ingredients
- Quick and Easy
Ingredients
Here is a glimpse of ingredients used to make this recipe. For exact measurements check recipe card.
Eggs : You need 4-5 large range eggs.
Produce : You need Onion ,Tomatoes , Garlic , Ginger , Green chilies, few sprigs of coriander and curry leaves.
Coconut Oil : I have used coconut oil in this recipe to get depth of flavors, as coconut oil gives a strong coconut flavor. If it's unavailable , you can use vegetable oil too.
Coconut Milk - is a star ingredient in this recipe . It not only adds flavor but also helps to thicken the curry to give a nice sauce texture to the curry.
Other Ingredients includes Turmeric powder , red chili powder , garam masala , black pepper powder and salt to taste.
FAQ's
Can I use Coconut milk powder instead of coconut milk ?
Yes of course , you can use. But you may not get authentic taste , it just works fine.
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How to make Scrambled Egg curry
Heat coconut oil in a pan , add curry leaves, minced garlic , grated ginger , green chillies and chopped onions.
Saute until raw smell of onion goes off and turns translucent.
Add chopped tomatoes , ½ teaspoon of salt and sauté until tomatoes tuns mushy.
Add turmeric powder, chilli powder and garam masala.
Mix well everything and move everything to one side making some space in pan.
To this break open 4 eggs and scramble eggs .
Add 1 cup of thick coconut milk and ½ cup of water. And salt to taste .
Cover and keep on simmer until coconut milk thickens slightly and reaches desired consistency
Turn off the stove, add black pepper powder and chopped coriander leaves .
Stir well everything and serve hot with dosa, chapati , rice or phulka.
Recipe Card
Scrambled Egg Curry Recipe
Ingredients
- 1.5 tablespoon Coconut oil
- 4 no’s Eggs
- 2 no’s onion - medium size , chopped
- ½ teaspoon garlic - miced
- ½ teaspoon ginger - grated
- 2 no’s green chillies - chopped
- 1 no tomato - medium size chopped
- 2 sprigs curry leaves
- 1 tablespoon coriander leaves
- 1 cup Coconut Milk - thick
- ½ cup water
- ¼ teaspoon turmeric powder
- ½ teaspoon chilli powder
- ¼ teaspoon garam masala
- 1 teaspoon black pepper powder
- Salt to taste
Instructions
- Heat coconut oil in a pan , add curry leaves, minced garlic , grated ginger , green chillies and chopped onions.
- Saute until raw smell of onion goes off and turns translucent.
- Add chopped tomatoes , ½ teaspoon of salt and sauté until tomatoes tuns mushy.
- Add turmeric powder, chilli powder and garam masala.
- Mix well everything and move everything to one side making some space in pan.
- To this break open 4 eggs and scramble eggs .
- Add 1 cup of thick coconut milk and ½ cup of water. And salt to taste .
- Cover and keep on simmer until coconut milk thickens slightly and reaches desired consistency
- Turn off the stove, add black pepper powder and chopped coriander leaves .
- Stir well everything and serve hot with dosa, chapati , rice or phulka.
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