Coconut egg curry uses hardboiled eggs which have been fried lightly and then simmered in a coconut-based gravy that also contains onions, ginger, garlic and tomato puree along with Indian spices which include turmeric, cumin, coriander, garam masala, and red chili powder. Follow my simple recipe to learn how to prepare coconut egg curry at your home.
KEY TAKEAWAYS
- Coconut egg curry is a popular and comforting home-style dish enjoyed especially in many parts of South India.
- Serve it hot with steamed rice, jeera rice, hot roti, paratha, or phulka for a satisfying meal.
- Coconut egg curry has a creamy, mildly spicy, savory, and aromatic flavor.
- Other similar recipes are egg masala, egg curry, egg tikka masala, and Kerala egg roast.
The Ingredients:
- 2 pieces eggs (boiled, peeled)
- 1 piece onion (medium size, finely chopped)
- ¼ cup coconut paste
- 1 tbsp cooking oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ½ tsp turmeric powder (haldi)
- 1 piece tomato (medium size, puree)
- 1 tsp salt
- 1 tsp red chili powder
- 1 tbsp roasted coriander powder
- ½ tbsp roasted cumin powder
- 1 cup water
- 1 tsp garam masala powder
The coconut egg curry recipe was narrated to me by my aunt, who lives in Kolkata. She cooks excellent food in a simple way because she possesses great cooking skills. The day when she offered this creamy egg curry reached its highest point, which people enjoyed because of its deep taste and rich flavor. The dish proved to be so delicious that I wanted the recipe from her. She explained all the steps to prepare the dish, and I recorded everything in my cookbook to provide myself with proper cooking guidance.
I prepared the dish for my family during the next weekend. The curry delivered a creamy texture with excellent flavor. My husband wanted a second serving, while my sons finished all their food without any complaints. Their smile and joy brought me deep satisfaction. The recipe I discovered has really brought me good moments and fortune.
How to Make Coconut Egg Curry? (Step by Step Guide with Images)
Step 1: Heat 1 tbsp of cooking oil in a frying pan. Fry 2 pieces of eggs (boiled, peeled) over a medium flame for about 20 seconds. Remove when done.
Step 2: Fry 1 piece of onion (medium size, finely chopped) for 2 to 3 minutes over a medium flame in the remaining oil. Then add 1 tbsp each of ginger and garlic paste to it. Mix and fry nicely for a minute or so. Now, add ½ tsp of turmeric powder (haldi) and mix nicely.
Step 3: Then add ¼ cup of coconut paste and cook over a medium to low flame until the raw smell of the coconut is gone. Now, add 1 piece of tomato (medium size, pureed), 1 tsp of salt, and 1 tsp of red chili powder. Mix well and cook over a medium flame, stirring continuously until dry.
Step 4: Then add 1 tbsp of roasted coriander powder and ½ tbsp of roasted cumin powder. Mix well. Add a cup of water gradually. When the gravy becomes thick, add the fried eggs to it.
Step 5: Mix and add 1 tsp of garam masala powder. Cover and cook for about 3 to 4 minutes over a medium flame. Make a few cuts in the eggs and cook for a couple of minutes more.
Step 6: Check the consistency of the gravy. Transfer it to a serving bowl.
Step 7: Your tasty and creamy coconut egg curry is ready to enjoy. Serve it with steamed rice or roti.
Recipe Card
Coconut Egg Curry
Ingredients
- 2 pieces eggs boiled, peeled
- 1 piece onion medium size, finely chopped
- ¼ cup coconut paste
- 1 tbsp cooking oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ½ tsp turmeric powder haldi
- 1 piece tomato medium size, puree
- 1 tsp salt
- 1 tsp red chili powder
- 1 tbsp roasted coriander powder
- ½ tbsp roasted cumin powder
- 1 cup water
- 1 tsp garam masala powder
Instructions
- Heat 1 tbsp of cooking oil in a frying pan. Fry 2 pieces of eggs (boiled, peeled) over a medium flame for a about 20 seconds. Remove when done.
- Fry 1 piece of onion (medium size, finely chopped) for 2 to 3 minutes over a medium flame in the remaining oil. Then add 1 tbsp each of ginger and garlic paste to it. Mix and fry nicely for a minute or so. Now, add ½ tsp of turmeric powder (haldi) and mix nicely.
- Then add ¼ cup of coconut paste and cook over a medium to low flame until the raw smell of the coconut is gone. Now, add 1 piece of tomato (medium size, puree), 1 tsp of salt, and 1 tsp of red chili powder. Mix well and cook over a medium flame stirring continuously until dry.
- Then add 1 tbsp of roasted coriander powder and ½ tbsp roasted cumin powder. Mix well. Add a cup of water gradually. When the gravy becomes thick, add the fried eggs to it.
- Mix and add 1 tsp of garam masala powder. Cover and cook for about 3 to 4 minutes over a medium flame. Make a few cuts in the eggs and cook for a couple of minutes more.
- Check the consistency of the gravy. Transfer it to a serving bowl.
- Your tasty and creamy coconut egg curry is ready to enjoy. Serve it with steamed rice or roti.
Notes
Nutrition Info (Estimation Only)
