Kerala Curried Egg Served with Pap

Serves 2 – 4

Preparation time 45 minutes


  • 45ml (3 tbsp) sunflower oil
  • 5ml (1 tsp) fennel seeds
  • 5ml (1 tsp) garam masala
  • 1 sprig of fresh curry leaves
  • 1 onion, finely chopped
  • 10ml (2 tsp) chilli flakes
  • 2 potatoes, cubed and par-boiled
  • 10ml (2 tsp) ginger, finely chopped
  • Salt and pepper, to taste
  • 1 x 400g tin chopped tomatoes
  • Salt and pepper, to taste
  • 300ml coconut milk
  • 300ml coconut cream
  • 3 large, hard-boiled eggs
  • Pap, to serve


  1. Heat the oil in a large frying pan and add the fennel seeds, garam masala and curry leaves, stirring continuously until fragrant.
  2. Add the onions, chili flakes and potatoes, and continue to cook, for about 2 minutes, until the onions are translucent.
  3. Stir in the ginger and cook for a further 5 minutes and season to your taste.
  4. Mix in the tomato and cook for about 10 minutes stirring occasionally.
  5. Pour in the coconut milk and cream and reduce the heat and simmer for 5 minutes.
  6. Gently add the eggs, cover and simmer for 2 minutes.
  7. Serve hot with the pap.