Eggs aren’t just for breakfast. Enjoy this wholesome Kerala curried egg recipe.



45ml (3 tbsp) sunflower oil

5ml (1 tsp) fennel seeds

5ml (1 tsp) garam masala

1 sprig of fresh curry leaves

1 onion, finely chopped

10ml (2 tsp) chilli flakes

2 potatoes, cubed and par-boiled

10ml (2 tsp) ginger, finely chopped

Salt and pepper, to taste

1 x 400g tin chopped tomatoes

Salt and pepper, to taste

300ml coconut milk

300ml coconut cream

3 large hard-boiled eggs

Pap, to serve


How to

Heat the oil in a large frying pan and add the fennel seeds, garam masala and curry leaves, stirring continuously until fragrant.

Add the onions, chili flakes and potatoes, and continue to cook, for about 2 minutes, until the onions are translucent.

Stir in the ginger and cook for a further 5 minutes and season to your taste.

Mix in the tomato and cook for about 10 minutes stirring occasionally.

Pour in the coconut milk and cream and reduce the heat and simmer for 5 minutes.

Gently add the eggs, cover and simmer for 2 minutes.

Serve hot with the pap.

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Recipe  and image courtesy South African Poultry Association (SAPA)