Egg Molly: The Shahi Egg Curry from Kerala
Image Credit: Egg molly/ Instagram- bhumizz_eats_n_treats

Everyone does like relishing a good egg curry once in a while that is away from a common and usual style of boring egg curry, right? So, are you also scrolling down to find an extraordinary egg curry ? Then stop now, here is the recipe you are searching for. India has several rich varieties of egg curries – be it royal and lavish, or traditional and homely. One such Egg Curry that blows everyone’s mind away is the Shahi Egg Curry or Egg Molly from Kerala. The delicacy obviously includes the boiled eggs as the prime element. The other ingredients add on their own taste and uniqueness that cannot be overlooked but appreciated. The delicious meal is prepared with boiled eggs that are halved and cooked in a spiced onion and tomato-based gravy. The curry gets its thick and creamy texture by adding the essential component of Kerala, that is coconut milk. The cashew paste adds to the richness and the taste of the curry. 

The coconut milk and cashews may add some calories too, but what is that ? Just pretend they don’t exist for now. And think about the proteins and other health benefits you are getting along with awesome flavours. The dish is an egg version of the original Fish/Meen Molly, which is a fish curry made with coconut milk. The dish was first prepared in Kerala through the influence of traders.

Here’s the recipe for Egg Molly

Preparation time: 20 minutes

Cooking time: 30 minutes


1. 6 eggs

2. 5 onions (thinly sliced)

3. 6 garlic (finely chopped)

4. 1 ginger (peeled and finely chopped)

5. 4 green chillies (chopped) 

6. 4 tomatoes (chopped)

7. 1 tbsp vinegar

8. 250 gm cashew nuts

9. 2 cups thick coconut milk

10. 2 cups thin coconut milk

11. 1 cinnamon stick

12. 3 cloves

13. 2 small bay leaves

14. 2 sprigs of curry leaves

15. ½  tbsp turmeric powder

16. 1 ½ tbsp coriander powder

17. 1 tbsp fennel seeds powder 

18. Salt, to taste

19. 2 tbsp coconut oil or vegetable oil

20. Water

Egg molly

1. In a pressure cooker, add water and the eggs. Boil the eggs well. 

2. Drain the boiled eggs and let them cool down. Remove the eggshells and cut the eggs into halves. Keep aside.

3. Take a bowl filled with water and soak the cashew nuts for 20 minutes. 

4. Now, strain the cashews and grind them in a grinder to form a thick smooth paste. 

5. Add little water in the paste and keep aside. 

6. In a heated pan, add oil, cinnamon stick, cardamom, cloves and bay leaves. Sauté them well.

7. Then put in the onions and sauté again.

8. Now add garlic, green chillies, ginger and sauté the ingredients properly until the onion becomes translucent and golden. Add salt and sauté well.

9.  Put in the curry leaves and sauté for 6 seconds.

10. Now add the masalas (spices) like turmeric powder, coriander powder and fennel powder. Mix the spices well and until the raw smell disappears.

11. Add chopped tomatoes to the pan and mix them well until soft.

12. Pour in the thin coconut milk while gently stirring. Bring the curry to a boil.

13. Add boiled egg halves into the curry and mix them. 

14. Add the cashew paste mixed with water into the pan.

15.  Add white vinegar and mix well.

16. Add the thick coconut milk while stirring gently and cook for 8 minutes. 

17. Turn off the flame and drizzle some coconut milk on the top. 

18. Cover with a lid and let it sit for 5 minutes.

19. Serve the egg molly with Idiyappam or appam as it tastes best with them.