This is a traditional kerala egg curry recipe that is served mostly with appam(pancake made with rice and coconut)/idiyappam (string hoppers), usually served as Kerala breakfast. This curry is made with coconut milk so good to eat with rice/rotis too!

Below Recipe serves 2-3 people.

Ingredients::

For marinating eggs:

• 3 boiled eggs

• 1 tsp red chilly powder

• 1/2 tsp Garam masala powder

• 1 tsp pepper powder

For Egg Curry:

• Oil (best to use coconut oil)

• 1 tsp mustard seeds

• 1 large onion chopped finely

• 1/4 cup tomato puree/paste

• 1 tsp turmeric powder

• 2 tsp red chilly powder

• 1 tsp Garam masala powder

• 1/2 tsp coriander powder

• 1 tsp pepper powder

• 1/2 tsp cumin powder

• 2 tsp ginger garlic paste

• Coriander leaves

• 1/2 cup thick coconut milk or fresh coconut grinded into paste (1/4 cup fresh coconut grinded with water)

• Salt as needed

Directions:

1. Heat oil in a pan for lightly frying the eggs.
2. Half the eggs and marinate them with salt, red chilly powder,  pepper powder and Garam masala powder.
3. Fry/roast the eggs until they are slightly golden in color.
4. Keep the eggs aside.
5. In the same pan, pop mustard seeds.
6. Add chopped onion and saute for few minutes.
7. Next, add tomato puree and mix together.
8. Add dry spices - red chilly powder,  Garam masala powder,  coriander powder,  pepper powder and cumin powder. 
9. Mix everything and saute well for few minutes. Add some water.
10. Add some coriander leaves.
11. Next, add coconut milk or coconut paste and let it boil.
12. Finally,  add the eggs and cook it for few minutes.
13. Add salt as needed.
14. Egg Curry is ready. Serve hot!

If anyone interested in video recipe, please watch [here](https://youtu.be/VUSpAwnyuLM

Thank you!