Egg Curry with Coconut

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 6 -egg
  • 1/2- Coconut (grated)
  • 4 -red chillies
  • 1 tsp-cumin
  • 1 tsp -mustard seeds
  • 4 flakes -garlic
  • 1/4" piece-ginger
  • 1 tsp.- Turmeric
  • Tamarind juice to taste
  • 1 -onion (sliced)
  • 1 -tomato (chopped)
  • salt

How to Make Egg Curry with Coconut

  • Hard-boil the egg.
  • Shell, cut into halves and set aside.
  • Grind the coconut, chillies, cumin, mustard, garlic and ginger and mix in with the turmeric and tamarind juice.
  • Fry the onion and when brown, add the masala and tomato.
  • When well fried, add a cup of water and bring it to a boil.
  • Cook for 5 minutes.
  • Lay the egg gently over the masala, cover the pan and cook for a further 5 minutes
  • Garnish with coriander leaves.