Main Course
Egg Curry with Palm Heart (Kerala-Style)
Original name: Egg Curry with Palm Heart
About this dish
A gently spiced Kerala-style egg curry with the subtle crunch and sweetness of fresh palm heart. This dish layers the richness of boiled eggs with a coconut-turmeric gravy, finished with a squeeze of lime and a scatter of curry leaves.
It's a comforting, weeknight-friendly curry that celebrates regional ingredients without fuss.
Ingredients
UK and US measurements are both included for every recipe.
eggs
protein6
palm heart
vegetable200 g (about 1 cup sliced)
Imperial measurement: 7 oz
coconut oil
fat2 tablespoons
mustard seeds
spice1 teaspoon
curry leaves
herb10 leaves
onion
vegetable1 large (about 150 g)
Imperial measurement: 1 large
ginger
herb1 tablespoon (15 g)
Imperial measurement: 1 tablespoon
garlic
herb4 cloves (12 g)
Imperial measurement: 4 cloves
green chilies
vegetable2
turmeric powder
spice1 teaspoon
Kashmiri chili powder
spice1 teaspoon
coriander powder
spice2 teaspoons
tomato puree
vegetable2 medium (about 200 g)
Imperial measurement: 2 medium
thin coconut milk
liquid400 ml (approx 1 2/3 cups)
Imperial measurement: 1 2/3 cups
salt
seasoningto taste
lime wedges
fruit1 lime, cut into wedges
Imperial measurement: 1 lime
cilantro
herb2 tablespoons
Method
Boil the eggs
15 minutesPlace eggs in a saucepan, cover with water, and bring to a boil. Boil for 8-10 minutes, then transfer to ice water. Once cool, peel and set aside.
Prepare the palm heart
5 minutesIf using fresh palm heart, remove the outer layers and slice into 1/2-inch rounds. If using canned, drain and rinse.
Temper the spices
2 minutesHeat coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
Sauté aromatics
6 minutesAdd chopped onions and cook until soft and lightly browned, about 5 minutes. Add ginger, garlic, and green chilies if using. Sauté for another minute.
Add spices and tomato
5 minutesStir in turmeric, chili powder, and coriander powder. Cook for 30 seconds, then add tomato puree. Cook until the oil separates, about 5 minutes.
Add coconut milk and palm heart
10 minutesPour in the thin coconut milk and add the sliced palm heart. Season with salt. Bring to a gentle simmer and cook for 10 minutes, until the palm heart is tender.
Add the eggs
5 minutesGently add the boiled eggs to the curry. Simmer for another 5 minutes, spooning some gravy over the eggs.
Finish and serve
5 minutesRemove from heat and let rest for 5 minutes. Garnish with cilantro and serve with lime wedges.
Equipment
- Saucepan for boiling eggs
- Heavy-bottomed pan or pot
- Ladle
Nutrition facts
Tips
- If you can't find fresh palm heart, canned works beautifully—just rinse it well to remove any brine.
- For extra richness, stir in a splash of thick coconut milk at the end.
- To make it spicier, add a pinch of cayenne or increase the green chilies.
- This curry tastes even better the next day, so make a bigger batch if you like leftovers.
Serving suggestions
- Serve with steamed rice or soft roti, and a side of pickled onions or a fresh salad.
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Recipe by
Anaya Iyer
Specialises in Indian cuisineAnaya Iyer (not Patel or Sharma) makes dosas so crisp they shatter like glass. She is a fermentation nerd.
Describe yourself in three words: Crispy, nerdy, sourdoh.