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.
There are many versions of coconut egg curry, you can make Kerala style egg curry, you can make Sri Lankan egg curry in which sauce/gravy is made with thick coconut milk. 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.
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.
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.
- 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
- 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.