This coconut egg curry recipe is a comforting egg curry that brings together the richness of coconut masala gravy. This recipe uses boiled eggs and is super simple curry that is also naturally gluten free.

Perfect for dinner, this Indian style curry made without coconut milk will fill your home with mouthwatering aromas. Plus, you can easily make it vegan by substituting eggs with tofu or chickpeas, offering a versatile take on this delicious coconut dish.
There are many versions of coconut egg curry, you can make Kerala Egg Curry , you can make Sri Lankan egg curry in which sauce/gravy is made with thick coconut milk.
A classic coconut curry recipe made with hard-boiled eggs. In coconut egg curry, boiled eggs are cooked in roasted coconut gravy sauce which is fragrant and thick. It is a gluten-free egg recipe, but you can easily make it vegan by substituting eggs with tofu or chickpeas.
Unlike many other versions of coconut curry recipes, I have cooked eggs in a masala by roasting fresh coconuts. There is a minimal use of spices so that coconut flavour shines through. Online I have seen many curry recipes that make use of curry powder.
If we talk about Authentic Indian cooking there is no such spice mix as Curry powder. We have many generic spice mixes like sambar powder, garam masala powder, chana masala mix etc but no generic curry powder.
I guess for the ease of cooking with complicated spices, curry powder came into existence. You can add curry powder in coconut curry if you like. Together with creamy boiled eggs, the gravy tastes absolutely delicious.
Why Try This Recipe?
- Simple yet Flavorful: This coconut egg curry is easy to prepare with minimal ingredients, yet packs a punch of flavor with its fragrant roasted coconut gravy.
- Gluten-Free Delight: Perfect for those on a gluten-free diet, this dish provides a comforting, hearty meal without any gluten-based ingredients.
- Versatile: You can enjoy the traditional version with boiled eggs or make it vegan by swapping eggs for tofu or chickpeas, making it suitable for various dietary preferences.
- Nutrient-Packed: The eggs add high protein, while the coconut gravy provides healthy fats, making this a balanced and nourishing dish.
- Perfect for Dinner: Whether you’re looking for a quick and easy dinner option or a comforting meal for a cozy night in, this curry will hit the spot.
Ingredients for Coconut Egg Curry
- Peanut oil: Used for frying and sautéing, adding a nutty richness to the dish.
- Eggs (hard boiled): These serve as the main protein in the curry, adding richness and texture.
- Coconut (fresh): Fresh coconut is used to create a creamy and aromatic base for the curry sauce.
- Coconut oil (extra virgin): Adds a natural coconut flavor and is used for sautéing.
- Green chili: Provides heat and a fresh, spicy kick to the curry.
- Whole Red chilies: These dried chilies are used for a deeper, smoky flavor.
- Kashmiri chili powder: Known for its mild heat and vibrant color, it enhances the curry’s visual appeal.
- Red onion (roughly chopped): Adds sweetness and depth to the curry’s base flavor.
- Tomatoes (chopped): Tomatoes balance the richness of the coconut and provide acidity to the dish.
- Curry leaves (sprigs): Essential for an authentic South Indian flavor, adding a distinct aroma.
- Ginger: Adds a warm, aromatic spice that complements the other flavors.
- Turmeric powder: Provides color and an earthy, slightly bitter flavor.
- Coriander leaves: Fresh coriander adds a burst of freshness and is used as a garnish.
Quantities mentioned in the recipe card.
How To Make Coconut Egg Curry?
- Heat up the 10ml coconut oil in the pan, and add grated coconut, red chillies, and roast them for 3-4 minutes on slow to medium heat. Take them out of pan and keep aside.
- Now in the same pan heat up 10 ml of oil and add curry leaves and garlic and ginger, followed by onion and tomatoes as well as green chillies.
- Cook all of these for 6-7 minutes over slow heat till tomatoes are cooked.
- Take the pan off the heat.
- Let the mix cool a bit and then add coconut chilli mix and this cooked masala in same blender along with 1/2 cup of water, salt, 1/4 tsp turmeric powder and grind to a smooth paste.
- Cook this masala n the same pan till it is well sauteed and starts to leave the sides of the pan.
- Add 1.5 cup of water along with this ground masala paste, bring it to boil.
- When gravy is boiling, cut the boiled eggs into halves and add to the curry. Switch off the heat and ladle it out in a serving bowl.
- Garnish with chopped coriander/cilantro leaves.
- Serve hot with some bajra roti or paratha.
Substitutions You Can Make
- Coconut (fresh): You can substitute fresh coconut with desiccated coconut or coconut milk for a similar creamy texture.
- Coconut oil: If you don’t have coconut oil, you can use vegetable oil or ghee for a different flavor profile.
- Whole red chilies: You can replace whole red chilies with chili flakes or dried red pepper for a different level of heat.
- Peanut oil: If peanut oil is unavailable, you can use canola oil or sunflower oil as alternatives for frying.
Creative Variations You Can Try
- Add vegetables: You can add potatoes, bell peppers, or spinach to the curry to make it more filling and add extra flavor.
- Spices variation: For a more complex flavor, you can include cumin, coriander powder, or garam masala in the curry.
- Use yogurt: Instead of coconut, use yogurt to create a tangy, creamy texture that pairs well with the spices in the curry.
- Add tamarind: For a tangy twist, add a little tamarind paste to balance the richness of the coconut and eggs.
Recipe Notes
For making coconut egg curry the fresh coconut is roasted till brown on edges. I always add more chillis 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 depend on your taste and tolerance for chilis.
How to Serve Coconut Egg Curry
- With Rice: Serve the Coconut Egg Curry with steamed basmati rice or jeera rice for a complete meal. The curry’s rich flavors pair beautifully with the soft, fluffy rice.
- With Flatbreads: You can also serve it with naan, chapati, or masala paratha to scoop up the creamy curry.
As I said earlier the USP of this curry is very simple flavours. So I use a minimal number of spices, only turmeric, red chilli and curry leaves to make it fragrant. 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 fragrant sauce is perfect for rice or roti/parrota.
I always try to use raw pressed coconut oil which adds extra punch and flavour to the curry. Try it if you love eggs and coconut all you need is 20-30 Minutes depending on if you have meal prepped in advance.
Storing and Reheating Coconut Egg Curry
- Storage: Allow the curry to cool completely before storing. Place it in an airtight container and refrigerate for up to 2-3 days.
- Reheating: Reheat the curry on the stove over low heat, stirring occasionally to ensure it heats evenly. You can also reheat it in the microwave for 1-2 minutes, stirring halfway through.
More Such Recipes
- Kerala Mutta Curry
- Kolhapuri Style Egg Curry
- Omelette Curry
- Dhaba Style Egg Curry Recipe
- Chettinad Egg Curry
- Healthy Egg Curry for Weight loss
- Mughlai Egg Curry
- Bengali Dimer Dalna
- Anda Keema ghotala
- Egg Butter Masala Recipe
- Sri Lankan Fried Egg Curry
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Coconut Egg Curry – Egg Curry in Roasted Coconut Gravy
Ingredients
- 4 Eggs hard boiled
- 60 g coconut Fresh
- 10 g coconut oil extra virgin
- 2 green chili
- 3 chillies whole Red
- 1 tsp kashmiri chilli powder
- 100 g red onion roughly chopped
- 100 g Tomatoes chopped
- 2 sprigs Curry leaves
- 5 g ginger
- 1/4 tsp turmeric powder
- 10 g coriander leaves
- 20 ml peanut oil
Instructions
- Heat up the 10ml coconut oil in the pan, and add grated coconut, red chillies, and roast them for 3-4 minutes on slow to medium heat. Take them out of pan and keep aside.
- Now in the same pan heat up 10 ml of oil and add curry leaves and garlic and ginger, followed by onion and tomatoes as well as green chillies.
- Cook all of these for 6-7 minutes over slow heat till tomatoes are cooked.
- Take the pan off the heat.
- Let the mix cool a bit and then add coconut chilli mix and this cooked masala in same blender along with 1/2 cup of water, salt, 1/4 tsp turmeric powder and grind to a smooth paste.
- Cook this masala n the same pan till it is well sauteed and starts to leave the sides of the pan.
- Add 1.5 cup of water along with this ground masala paste, bring it to boil.
- When gravy is boiling, cut the boiled eggs into halves and add to the curry. Switch off the heat and ladle it out in a serving bowl.
- Garnish with chopped coriander/cilantro leaves.
- Serve hot with some bajra roti or paratha.