In Coconut egg curry, boiled eggs are cooked in roasted coconut gravy masala which is fragrant and thick. Coconut egg curry tastes absolutely best with either Malabar parotta, laccha paratha or tava roti.
There are many versions of coconut egg curry, you can make Kerala style egg curry, you can make Sri Lankan egg curry in which gravy is made with thick coconut milk. Unlike many other versions of coconut egg curries in this roasted coconut gravy, the eggs are cooked in a masala which is made with roasting fresh coconut. There is a minimal use of spices so that coconut flavour shines through. Together with creamy eggs the gravy tastes absolutely delicious.
For making roasted coconut egg curry the fresh coconut is roasted till it becomes slightly brown on edges and there is strong nutty coconut aroma start coming from the pan. I always add more chilis in the curry because I feel that way sweetness of the coconut is well balanced with heat from the chilis. You can more or less depending on your taste and tolerance for chilis.
As I said earlier the USP of this curry is very simple flavours, so not too many spices go into the coconut gravy for eggs. But surprisingly despite the fact that there are not too many spices that go into this simple egg curry the curry tastes very flavourful. The flavours are because of fresh coconut and use of raw pressed extra virgin coconut oil which I always buy from a supplier in Delhi who gets it fresh from Kerala. If you are looking for more spicy egg curries you can check this Kolhapuri Egg curry, Mumbai Street Style Egg Curry, Punjabi Egg Masala Curry Recipe, Saag Anda Curry, Kerala Style Egg Curry with Coconut milk, Indian Spicy Egg Bhurji, Kerala style dry Egg Roast.