Egg curry or mutta curry, as we call this dish in Malayalam, is a faithful standby when unexpected guests arrive at lunch time or when the vegetable bin is empty in the refrigerator. Every Indian family has their own style of making egg curry. The egg curry recipe that I am sharing with you today, is from Kerala. Coconut milk, curry leaves, vinegar, and garam masala gives this dish its creamy, spicy, and aromatic fragrance and flavor. The versatile egg curry can be eaten with rice, chapatis, appams or string hoppers. It’s a good dish to have in your recipe collection.
Enjoy!
Egg Curry – Kerala Mutta Curry
Prep time: 20 minutes
Cooking time: 25 minutes
Serves: 6
Ingredients:
6 hard boiled eggs
4 whole dry red chillies, (depending on heat and your preference)
3 teaspoons whole coriander seeds
¼ teaspoon whole black pepper
¼ teaspoon fennel seeds
1 one-inch piece cinnamon
2 green cardamom, seeds only
2 cloves
¼ teaspoon cumin seeds
3 tablespoons coconut oil
½ teaspoon mustard seeds
1 sprig curry leaves
1 cup finely diced shallots
2 green chillies, slit in half (optional)
1 teaspoon finely diced ginger
1 teaspoon finely diced garlic
1 teaspoon turmeric powder
1 (13.66 fl oz) can coconut milk, unsweetened
1 cup water
3 medium potatoes, quartered
2 teaspoons vinegar
Salt
1/8 teaspoon freshly ground black pepper
A few curry leaves to garnish
Directions:
In a small non-stick frying pan, over low heat, roast the dry chillies, coriander seeds, whole black pepper, fennel, cinnamon, cardamom, and cloves. When it starts smelling fragrant, add the cumin seeds and roast for 10 seconds. Remove from the heat and cool the spices completely. Powder in a coffer grinder and set aside.
Place a saucepan over medium-high heat. Add oil and when it shimmers, add the mustard seeds. When they splutter add the curry leaves, green chillies, onion, ginger, garlic, and turmeric. Cook until the onion turns translucent. Add the powdered spices and stir. Mix one cup of coconut milk with one cup of water and add it to the pan. Add the potatoes, vinegar, and salt. Cook for 15 minutes over medium-low heat. When the potatoes are done, add the boiled eggs and the remaining coconut milk. Let the curry simmer for five more minutes. Remove from the heat, add freshly ground black pepper, and garnish with curry leaves.
Hi Maggie
I have never cooked a dish with coconut milk but have tasted and it tastes good. Since this seems easy and interesting I will try it. Is there a particular brand of coconut milk you use or are they all good?
Thanks,
Usha
That’s a great question, Usha. I’ve been trying different brands of coconut milk sold in the U.S. and I found that the coconut milk from Thailand was thick and tasted good. By the way, I am not getting paid for saying this – just being honest.
with puri, it’s delicious…. now I want go home and make it, may be this weekend I will try this, thanks
Learned this recipe years ago from Mrs. K. M. Matthews. Hope it turns out well for you.
Usha, curries with coconut milk are lovely and one of my favorite. I make it often — kind of like a Thai curry.
Maggie – the blue bowl looks beautiful.
Thank you, Lorna girl. I’m smiling just reading your comment. What fun we had together when you were here. Taking pictures for my first blog anniversary. Think of you every day when I drink my chia!
Oh I’m so happy to know I’m thought of – I love you.
I’ve always thought of you and loved you and always will, my little girl!
Maggie, it seems like you fried the eggs slightly. Did you — because they look golden? The recipe doesn’t mention it.
Debated whether I should fry or not – but decided not to complicate the recipe. Short answer, no, I didn’t fry the eggs. But you seemed to have read my mind – I wanted to!
Hi Maggie,
This a very good curry. Your presentation is great! Thank you for sharing your talents.
One small suggestion. Instead of canned coconut milk have you tried powdered coconut milk? There is a brand called Maggie’s coconut milk available in most Indian grocery stores. With canned coconut milk you have to use the rest of the milk soon, whereas powder has longer shelf life after opening, if kept in air tight container.
Look forward to the next update.
All the best,
Mary
Dear Mary,
What an excellent suggestion. Yes, I have tried it some time ago, but have not been using it lately. I will start using it again and see how it works out the the dishes that I make. Thank you, Mary. Your suggestion will be helpful to all those that read this website.
Thanks for stopping by and I hope you will visit again. So good to hear from you.
Maggie
Maggie, I made this curry on Sunday. It turned out very yummy. Thanks
Lorna dear – Thank you so much for your feedback. Glad the egg curry turned out well for you.
Love you, sweetie. Take care.
Maggie