Egg curry in coconut milk

29 Nov

Life is so simple sometimes, we complicate it unnecessarily. While experimenting with thoughts, words and actions, we learn so many new things. Isn’t God amazing to have created such beautiful things in the world!? I wonder how tasty the food was without salt and spices! Man must have been so boring in the Stone age. Well, eggs are simple and we can complicate things as much as we want, but this egg curry is easy on the plate and requires very little effort. Oh, the effort of making coconut milk is worthwhile and if you have it handy, nothing like it!!

Tip: If you do not have coconut milk, you can complete the recipe with a cup of water and shredded coconut, but the consistency of the curry will change.


All you need:

  1. Eggs : 4 ( I used three)
  2. Onion sliced (1 large)
  3. Tomato chopped(1 medium)
  4. Ginger Garlic Paste ½ tbsp
  5. Black Cardamom 1
  6. Cloves 5
  7. Peppercorns 5
  8. Cinnamon an inch long
  9. Curry Leaves 4-5
  10. Thick Coconut Milk  1 ½ cups or half a can
  11. Turmeric  ¼ tsp
  12. Coriander powder 1 tbsp
  13. Red Chilli powder ½ tbsp (adjust as per your choice of hotness)
  14. Salt (as required)
  15. Oil 2 tbsp
  16. Cilantro (for garnishing)

Ready, Set, Go:

  1. Boil eggs until hard from inside, we don’t want runny yolks. Shell them and keep aside. (The trick for me to boil eggs to perfection is 10 mins of boiling on high heat, turn the heat off, let them rest in hot water for another ten minutes, run them under cold water, easy to peel, and yolks remain yellow, don’t turn grey)
  2. Heat oil on a medium flame in a pot and add all the whole spices from nos. 5-8. Sauté for a minute or till they give out a nice aroma.
  3. Add curry leaves, be careful as they will splutter.
  4. Tip in the onion and fry till they turn pink in color.
  5. Add ginger garlic paste and fry till the raw smell disappears, for a minute or two, then the tomatoes and fry till they are soft.
  6. Add turmeric, coriander powder and red chilli powder and fry till oil starts to separate.
  7. Now add salt and reduce the heat and pour in the coconut milk.
  8. Let this boil for about 8-10 minutes, if you think the curry is too thick, you can add a little water but I prefer it thick!  Slit the eggs in half and add to the curry.
  9. Turn off the heat and let it sit for 5 more minutes so eggs absorb the flavour.
  10. Garnish with cilantro. Serve with steamed rice or roti/nan.

2 Responses to “Egg curry in coconut milk”

  1. Sayali November 29, 2012 at 9:28 pm #

    hey! nice recipe!
    since we are on the topic… i have this tried n tested recipe…its green though.
    in short, fry onion, garlic,ginger – a lot. then add green chillies. grind all this finely. then fry again and then add milk. boil and then add seasoning and then eggs.
    voila. tastes great too!

    • poohalicious December 5, 2012 at 12:00 pm #

      Cool! I have never tried adding milk….sounds good. Will try it soon!! 🙂

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