Egg Curry with Coconut Milk


Egg: 5
Onion: 1 medium, thinly sliced
Tomato:1, diced
Ginger-Garlic Paste- 1 1/2 tsp
Green Chilly- 3, slit in half
Chilli Powder- 1 tsp
Turmeric Powder- 1/4 tsp
Coriander Powder- 1 1/2 tsp
Coconut Milk- 2 cups
Mustard seeds- 1/4 tsp
Cumin seeds- 3 pinches
Curry leaves- 6-7 leaves, torn
Cilantro leaves- a handful

  • Hardboil the eggs, deshell the eggs and keep it aside
  • In a pan heat the oil and let mustard and cumin seeds sputter
  • Add torn curry leaves, green chillies and sliced onion. Stir fry the onions for 4-5 minutes
  • Add ginger-garlic paste and let it mix well with the onion
  • Add chilli powder, turmeric powder, and coriander powder to the onion and let it fry for another 3-4 minutes
  • Now add the coconut milk and let it simmer in medium heat. If it is too thick add some water to the mixture.
  • Let it boil for a minute or 2
  • Add the hardboiled eggs to the the coconut milk mixture and serve it hot with Appam, Chapathi, Poori, or Idiyappam.


  1. Just tried this with a few modifications, based on what I had at home. Turned out great! Delicious!
    But you didn't tell us when to put in the tomatoes.


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