Indian Style Shakshouka

Kerala Style Curried Eggs (Paleo, Whole30, Keto)

Indian Style Shakshouka This is an egg dish that my amma used to make and I have not yet seen this same version of the dish anywhere else. I think the potatoes was amma’s own addition to the original coconut curry recipe from Kerala. This curry, just like all other Kerala dishes, tastes best with fresh coconut milk and when you use coconut oil to cook the curry. This curry is mildly spiced with turmeric, red chilli and coriander along with simple and fresh flavors of ginger and curry leaves. I love the potatoes in this dish too since they taste so delicious with this coconut sauce. You can replace it with white sweet potato or omit it completely too )for a low carb, keto version.

To make this curry a part of a paleo, whole30 or keto meal, it can be paired with cauliflower rice or cassava rotis or steamed vegetables.

Eggs in curried coconut sauce (Kerala Style Egg curry) (Paleo, Whole30, Keto)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
1 tsp mustard seeds 1 tbsp coconut oil 1 large red onion, thinly sliced 1 tsp fresh ginger, grated or finely chopped 2 green chillis, slit length-wise (Optional- skip if you don't want too much heat) 4-5 fresh curry leaves ½ tsp red chilli powder (or cayenne pepper) ¼ tsp turmeric powder 1 tsp coriander powder 1 tsp salt (or per taste) 3 cups coconut milk (freshly extracted* or canned) 1 medium size tomato, finely chopped 1 medium size potato, cut into 1'' cubes (optional, OMIT for Keto version) 6 Eggs ½ tsp roasted fennel powder
RecipeIngredients
  • 1 tsp mustard seeds
  • 1 tbsp coconut oil
  • 1 large red onion, thinly sliced
  • 1 tsp fresh ginger, grated or finely chopped
  • 2 green chillis, slit length-wise (Optional- skip if you don't want too much heat)
  • 4-5 fresh curry leaves
  • ½ tsp red chilli powder (or cayenne pepper)
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp salt (or per taste)
  • 1 medium size tomato, finely chopped
  • 1 medium size potato, cut into 1'' cubes (optional, OMIT for Keto version)
  • 1 cup coconut milk (freshly extracted* or canned)
  • 6 Eggs
  • ½ tsp roasted fennel powder
  • ½ tsp freshly ground black pepper
RecipeInstructions
  1. Heat the coconut oil in a deep pan or a pot with a wide base and add the mustard seeds. When they start spluttering, lower flame to low and wait till all spluttering is done. Then add the onions and bring heat back to medium. Saute the onions for about 2 minutes. Then add the green chillies (if adding),the ginger and the curry leaves and stir for about 1 minute.
  2. Now add the salt, the red chilli powder, turmeric and coriander powder. Stir for about 30 seconds on medium heat.
  3. Then add the chopped tomatoes and let it cook on medium heat for about 2-3 minutes stirring constantly to avoid burning.
  4. Next add the potatoes and stir and cover with a lid and cook on low heat for about 4 minutes so that the potatoes are cooked. (If you are not using potatoes, obviously you can skip this step)
  5. Now open and add the coconut milk and stir well so that all the onion and tomato mixture gets mixed well with the coconut milk. Heat on medium heat for 1 minute and then immediately turn heat to low.
  6. Now break the eggs one at a time and just start pouring them onto the coconut sauce such that all the eggs stay separate(or in other words pour each broken egg in a different place in the pot so that the eggs don't overlap each other).
  7. Cover again with the lid and let cook for about 5 minutes on low-medium flame.
  8. After 5 minutes, open the lid and sprinkle the roasted fennel powder and black pepper powder all over the eggs and turn the heat off.
  9. Serve the egg curry with cauliflower rice, cassava rotis or plain white rice.


Step by Step Method:

1. Heat the coconut oil in a deep pan or a pot with a wide base and add the mustard seeds.  When they start spluttering, lower flame to low and wait till all spluttering is done. Then add the onions and bring heat back to medium.  Saute the onions for about 2 minutes.  Then add the green chillies (if adding),the ginger and the curry leaves and stir for about 1 minute.

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2.  Now add the salt, the red chilli powder, turmeric and coriander powder.  Stir for about 30 seconds on medium heat.

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3. Then add the chopped tomatoes and let it cook on medium heat for about 2-3 minutes stirring constantly to avoid burning.

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4. Next add the potatoes(if adding) and stir and cover with a lid for about 4 minutes so that the potatoes are cooked.  (If you are not using potatoes, obviously you can skip this step)

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5. Now open and add the coconut milk and stir well so that all the onion and tomato mixture gets mixed well with the coconut milk. Heat on medium heat till the coconut milk starts bubbling and then immediately turn heat to low.

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6. Now break the eggs one at a time and just start pouring them onto the coconut sauce such that all the eggs stay separate(or in other words pour each broken egg in a different place in the pot so that the eggs don’t overlap each other).

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7. Cover again with the lid and let cook for about 5 minutes on low-medium flame.

8. After 5 minutes, open the lid and sprinkle the roasted fennel powder and black pepper powder all over the eggs and turn the heat off.

Serve the egg curry with cauliflower rice, cassava rotis or plain white rice.

Home meade coconut milk gives this curry the best flavor. See how I make home made coconut milk.

 

Kerala Egg Curry

If you like this recipe, check out my cookbook AIP Indian Fusion which has 114 Paleo and AIP recipes inspired by Indian flavors

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https://cook2nourish.com/aip-indian-fusion

Leave a comment

  1. Your Amma was right on. This dish is perfect. Eggs, potatoes and coconut curry with *fresh* coconut milk? Seriously, we are moving to your neighborhood to poach your food! I’ll try this when I have some fresh eggs on hand!

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