Egg Stew
A classic Kerala dish featuring hard-boiled eggs simmered in a creamy, fragrant coconut milk gravy. Delicately spiced with whole spices and green chilies, it's the perfect partner for appam or idiyappam.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.If not already done, place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 8-10 minutes for hard-boiled eggs.
- c.Drain the hot water and transfer the eggs to an ice bath to cool completely. Peel the eggs and make a few shallow slits on each one. Set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat coconut oil in a wide pan or kadai over medium heat. Add the cinnamon stick, cloves, and crushed cardamom. Sauté for 30 seconds until they release their aroma.
- c.Add the sliced onions, slit green chilies, ginger-garlic paste, and curry leaves. Sauté for 5-6 minutes until the onions turn soft and translucent, but not browned.
- 3
Step 3
- a.Cook the Stew Base
- b.Add the cubed potatoes to the pan and stir for a minute.
- c.Pour in the thin coconut milk, salt, and black pepper powder. Stir well to combine.
- d.Bring the mixture to a gentle simmer. Cover the pan, reduce the heat to low, and cook for 10-12 minutes, or until the potatoes are fork-tender.
- 4
Step 4
- a.Finish and Thicken
- b.Gently place the slit hard-boiled eggs into the gravy.
- c.Reduce the heat to the lowest setting. Pour in the thick coconut milk and sprinkle with garam masala.
- d.Stir gently to combine and let it heat through for 1-2 minutes. Do not allow the stew to boil, as this can cause the thick coconut milk to curdle.
- e.Turn off the heat.
- 5
Step 5
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves.
- c.Serve the Egg Stew hot with appam, idiyappam, bread, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use freshly extracted coconut milk. If using canned, use one can of full-fat coconut milk and dilute half of it with water for the 'thin' milk.
- 2Never boil the stew after adding the thick coconut milk; it should only be heated gently to prevent curdling.
- 3Making shallow slits in the boiled eggs helps them absorb the flavors of the creamy gravy.
- 4For a richer stew, you can add 1 tablespoon of cashew paste (soaked cashews blended with a little water) along with the thick coconut milk.
- 5Adjust the number of green chilies to suit your spice preference. For a milder stew, deseed the chilies before slitting.
Adapt it for your goals.
Vegetable Stew
Make it a mixed vegetable stew by replacing eggs with a combination of carrots, green beans, cauliflower, and green peas. Add them along with the potatoes.
Chicken StewChicken Stew
Substitute eggs with 500g of bone-in chicken pieces. Sauté the chicken after the onions until lightly browned, then proceed with adding the thin coconut milk and cook until the chicken is tender.
Vegan StewVegan Stew
Replace eggs with firm tofu cubes or mushrooms. Lightly pan-fry the tofu or sauté the mushrooms before adding them at the end.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Source of Healthy Fats
Coconut milk contains Medium-Chain Triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to other fats.
Anti-inflammatory Spices
The whole spices used, such as cinnamon, cloves, and ginger, are rich in antioxidants and possess natural anti-inflammatory properties that support overall wellness.
Provides Sustained Energy
The combination of protein from eggs, healthy fats from coconut milk, and complex carbohydrates from potatoes offers a balanced source of sustained energy.
Frequently asked questions
One serving of this Egg Stew contains approximately 450-500 calories, primarily from the coconut milk and eggs. The exact count can vary based on the fat content of your coconut milk.