Recipes, Vegetarian
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Keralan runny eggs, curry leaf & coconut curry

The perfect healthy filling vegetarian brunch

I know the words egg and curry might not instantly make your mouth water. What about spicy coconut curry and a soft boiled eggs with a runny yolk? Better?

Ok, now try the three musketeers of any curry – ginger, garlic and chilli – tempered in coconut oil with curry leaves and mustard seeds. Finished with coconut milk and fresh herbs and topped by perfectly soft boiled eggs. Eaten with flat breads to dip in the yolk this dish is not only delicious but really healthy and a perfect brunch to set you up for the day.

Egg curry was recommended by a blog follower as a ‘favourite curry dish’. A similar dish was served up every morning for breakfast when we were in Kerala, with hot chapatis and yoghurt. Like an Indian egg on toast.

Keralan runny eggs, curry leaf & coconut curry

Serves 2 as a brunch or lunch

  • 4 eggs
  • 1 onion
  • 1 large, or two medium tomatoes, diced
  • 2 inch piece of ginger
  • 4 hot green chillies
  • 1 tbsp coconut oil
  • a small handful of curry leaves
  • ½ tsp mustard seeds
  • ½ tsp red chilli powder
  • ¼ tsp turmeric
  • 1 ½ tsp coriander powder
  • ¾ tin coconut milk
  • salt
  • large handful of coriander, chopped
  • 4 chapatis

For boiled eggs with a perfect soft yolk, add eggs to a saucepan and cover s a little more than half way with cold water. Cook on a medium heat until the water starts to boil. When bubbling, time 5 minutes and keep on a rolling boil. When the time is up, submerge the eggs straight into cold water. When they are cool enough, carefully remove the skins. With soft boiled eggs, there is a risk that they can break so be extra careful.


Finely chop the onion and the tomato, grate up all the ginger and cut the green chillies in half.

Heat the oil in a pan until hot. Add the curry leaves and mustard seeds and when they start to pop add the onion, ginger and chillies. Cook on a medium heat until the onion is light brown and translucent. Add the dry spices and fry for 30 seconds then pour in the tomatoes. Keep stirring until the tomatoes have broken down, for around 4 minutes. Then Add the coconut milk and salt and keep on a simmer for at least 30 minutes to let the flavours develops, stirring occasionally to

Serve with chapati or coconut rice, as brunch or a light dinner.

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