A light, yellow colored sauce, subtly spiced egg curry that is flavored with coconut milk and garam masala, makes for a delectable side with Kerala style breakfast dishes like Appam, Puttu and Idiyappam. Very quick to make provided you have coconut milk on hand. I used fresh home made coconut milk using home grown coconuts. The egg curry made for a divine accompaniment with Idiyappam.
The finishing touch of freshly ground black pepper and fresh curry leaves are the key elements of Kerala egg curry. Of course, the thick coconut milk lends the curry a creamy sauce and an irresistible aroma and flavor. Don’t you love the gorgeous color of the curry? 🙂