Egg curry with coconut milk, coconut milk egg curry recipe

Egg Curry with Coconut Milk – Learn how to make a basic and easy Indian-style egg curry with coconut milk and spices. This is a relatively mild egg curry recipe that’s fabulous because it goes with everything – rice, chapati, pulao, dosa, appam, puttu, you name it!

You can make coconut milk egg curry in many different ways and this is my own version. When I am cooking for guests, this is an easy one to pull together because there’s not much chopping involved and who doesn’t love a good egg curry, right? Also helps me feel less guilty when I am cooking up a nice non-vegetarian dish for friends and TH has this great egg curry option, one of his favourites.

A note on the coconut milk – you can make coconut milk at home in which case, use the lighter and thinner milk to cook the onion-tomato masala in and the thicker version as the final addition (otherwise it curdles). I usually default to store-bought coconut milk which I divide into two parts and dilute one half with equal amounts of water to get “thin” coconut milk. Works perfectly every time.

You can also make a ton of variations to the recipe. I like to add some tomatoes for colour and a light tang, Kashmiri red chilli powder (or paprika) for more colour, and additional green chillies if I want it spicier and will be serving it with rice. Tone down or up everything in the ingredients list as you prefer and make this egg curry with coconut milk your own.

More coconut and coconut milk based recipe ideas:

3.5 from 2 reviews

Egg Curry With Coconut Milk Recipe

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Egg curry with coconut milk, a simple and basic egg curry with boiled eggs in a lightly spiced curry with coconut milk. Perfect when entertaining.

Author: nags

Recipe type: Curry

Cuisine: Indian

Serves: 4

Ingredients

• 4 boiled eggs, peeled and sliced
• 1.5 cups of sliced onions
• 2 tbsp oil (I use coconut oil)
• ½ tsp turmeric powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½ tsp of red chilli powder (use Kashmiri chilli powder for more colour and less heat)
• 2 green chillies (optional)
• 1" piece of ginger
• 2 flakes of garlic
• ½ cup of cubed tomatoes
• 2 cups of thin coconut milk (see notes)
• 1 cup of thick coconut milk
• ½ tsp of garam masala or egg masala powder (available in Indian stores)
• A small bunch of chopped coriander leaves, for garnish
• A few curry leaves

Instructions

1. First, hard boil the eggs. I usually follow the simple method of adding the washed eggs to a pot of boiling water. There should be enough water to cover the eggs fully
2. Cover and simmer the pot on low heat for 3 minutes then turn off the heat
3. After 30 mins, remove the eggs and peel gently
4. Slice the eggs into halves and set aside
5. Heat oil in a wide pan and add the sliced onions along with the slit green chillies (if using) and curry leaves
6. Fry until golden brown
7. Grind or pound the garlic, and ginger together coarsely
8. Add the spice powders – chilli, coriander, cumin, and turmeric – to the fried onions. Saute for 20 seconds
9. Now add the ginger garlic paste and tomatoes to the above.
10. Fry again for a minute, the mixture will turn fragrant
11. Add the thin coconut milk to this along with salt. Bring this to boil
12. Lower heat and cook closed for 5-7mins or until the onion and tomatoes are cooked soft. The gravy will also thicken a bit
13. On low heat, add the thick coconut milk and mix well
14. Do not boil for too long after the thick coconut milk is added. If you feel the gravy is too watery, boil the curry in an open pan before adding the thick coconut milk
15. Once it’s heated through and just begins to boil, add the eggs, chopped coriander leaves, and garam masala
16. Adjust salt and remove from flame
17. Serve hot!

3.5.3208

First, hard boil the eggs. I usually follow the simple method of adding the washed eggs to a pot of boiling water. There should be enough water to cover the eggs fully

Cover and simmer the pot on low heat for 3 minutes then turn off the heat. After 30 mins, remove the eggs and peel gently. Slice the eggs into halves and set aside
Heat oil in a wide pan and add the sliced onions along with the slit green chillies (if using) and a few curry leaves

Fry until golden brown

Meanwhile, grind or pound the garlic, and ginger together coarsely and aset aside. Add the spice powders – chilli, coriander, cumin, and turmeric – to the fried onions.

Saute for 20 seconds

Now add the ginger garlic paste and tomatoes to the above.

Fry again for a minute, the mixture will turn fragrant. Add the thin coconut milk to this along with salt. Bring this to boil

Lower heat and cook closed for 5-7 mins or until the onion and tomatoes are cooked soft. The gravy will also thicken a bit

On low heat, add the thick coconut milk and mix well

Do not boil for too long after the thick coconut milk is added. If you feel the gravy is too watery, boil the curry in an open pan before adding the thick coconut milk

Once it’s heated through and just begins to boil, add the eggs, chopped coriander leaves, and garam masala.

Mix together gently and remove from heat. Serve hot!

Notes:

1. If you want a ‘whiter’ curry, omit the chilli powder and increase the amount of green chillies to taste
2. If you want a thicker gravy, add some cashew paste (soaked cashew nuts ground to a paste) or thick coconut cream
3. Regarding thin and thick coconut milk – if using canned coconut milk, buy full cream variety (not the low fat or whatever) and for the 2 cups thin milk, dilute with 1:1 water. When you need to add the thick coconut milk, add it as is.