Egg Coconut Masala Curry

Recipe by
Total Time:
30-45 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Eggs - 5
  • Onions, finely chopped - 4
  • Fresh coconut - 3 tsp
  • Ginger-garlic paste - 2 tsp
  • Garam masala - 1 tsp
  • Cumin and coriander powder - 1 tsp
  • Chilli powder - 3 tsp
  • Turmeric - 1/2 tsp
  • Oil - 3 tbsp
  • Salt - 3 tsp
  • For garnish:
  • Roasted cashew - 8
  • Coriander leaves - a few strands

How to Make Egg Coconut Masala Curry

  • Heat oil in a kadai. Add onions and fry them till they are transparent
  • Add ginger-garlic paste and turmeric. Fry for 1 or 2 mins.
  • Then add cumin, coriander powder, garam masala, coconut, chilli powder and salt.
  • Add a little water to make the gravy thinner
  • Cover and cook, stirring occasionally, until the oil separates.
  • When it is done, break the eggs directly into the kadai
  • Cover (pour some water on the lid - this will ensure curry doesn't stick to the bottom) and cook for another 5 to 8 mins.
  • Once the eggs are cooked, flip them carefully so as not to break the yolk. Cover, pour some water on the lid, and cook for another 5 mins.
  • Once the eggs are done completely, remove from heat and garnish with coriander leaves and cashews
  • Serve hot with rotis or rice