Egg Curry in Coconut Masala

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

209 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Egg Curry in Coconut Masala showcases boiled eggs in a gravy of blended coconut, spices and tamarind juice. Serve with Kerala style Aapams if you are in the mood for a spicy breakfast, or with rotis/rice for lunch or dinner. 

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  • 6 -eggs

  • 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 in Coconut Masala

  • Hard-boil the eggs.

  • 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 eggs gently over the masala, cover the pan and cook for a further 5 minutes
  • Garnish with coriander leaves.