For preparing Kerala Egg Curry, first boil required eggs and keep them aside. Make small slits on the egg so the masalas penetrate well into the egg. Then heat oil in a pan.
Add mustard seeds and a sprig of curry leaves.
Fry chopped onions, ginger and garlic to a golden brown color.
Add julienned ripe tomatoes and slit green chillies. Stir gently until the tomatoes are blended well and mashed.
When the tomatoes are cooked, add meat masala.
Add fresh cream and salt to taste. Add coconut milk or normal milk. Heat but do not boil.
Add previously boiled eggs into the cooked gravy. Let it simmer for a few minutes in low flame.
When the gravy is thick remove pan from flame. The dish is ready. Serve the curry dish hot as a side dish with any food of your choice.