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In Coconut masala egg curry, boiled eggs are cooked in roasted coconut gravy 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

Coconut Egg Curry - Egg Curry in Roasted Coconut Gravy

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Course: brunch, Main Course, Main Dish
Cuisine: Indian, indian cuisine, south indian
Author: Rekha Kakkar

Ingredients

  • 4 Eggs hard boiled
  • 60 g coconut Fresh
  • 10 g coconut oil extra virgin
  • 2 green chili
  • 3 chillies whole Red
  • 1 teaspoon kashmiri chilli powder
  • 100 g red onion roughly chopped
  • 100 g Tomatoes chopped
  • 2 sprigs Curry leaves
  • 5 g ginger
  • ¼ teaspoon 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 ½ cup of water, salt, ¼ teaspoon 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.