Coconut Egg Curry
Coconut egg curry uses hard-boiled 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.
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.
Subscribe to My YouTube Channel Mitar Cooking!
Notes
I have included only two eggs in my recipe, but the ingredient quantity supports up to 4 eggs.
I have used only a cup of water for this dish. However, add more water if you want more gravy in your dish.
I have used homemade garam masala powder but you can use those available in the stores.
As per your choice, the curry can be garnished with a few fresh coriander leaves at the end.
The dish should be cooked over a medium heat always to prevent the coconut paste from burning and to ensure proper flavor infusion.
Nutrition Info (Estimation Only)
Nutrition Facts
Coconut Egg Curry
Amount per Serving
Calories
354
Calories from Fat 216
% Daily Value*
Fat
24
g
37
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
15
mg
5
%
Sodium
425
mg
18
%
Potassium
839
mg
24
%
Carbohydrates
30
g
10
%
Fiber
9
g
38
%
Sugar
10
g
11
%
Protein
9
g
18
%
Vitamin A
1677
IU
34
%
Vitamin C
32
mg
39
%
Calcium
155
mg
16
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!