Eggs are often cooked into omelets or simply scrambled, but the mild taste of egg whites and the rich, buttery essence of egg yolks pair wonderfully with bolder, spicier flavors. One delicious dish that pairs eggs with a rich and spicy sauce comes from the coastal South Indian state of Kerala, where residents enjoy special egg curries.

Unlike Northern Indian food, which often combines spices with dairy products, Kerala’s cuisine typically uses coconut milk, including in creamy egg curries served with rice and lentils. There are many varieties of egg curry, but all of them make for a perfect cold-weather meal, warming and hearty with bold flavors to enliven dulled senses.

Kerala egg curry can include curry leaves, green chilies, mustard seeds, cardamom, cinnamon, and coriander, but you can make it spicier by cutting out the coconut milk and adding cumin and turmeric. Boiled eggs with softer yolks add more texture to the curry, especially when pan-fried after boiling, while poached eggs make the dish extra rich.