Egg Curry in Coconut Milk

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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  • 5 - boiled eggs
  • 1 - big onion chopped finely
  • 1 cup - tomato puree
  • 1 cup - coconut milk
  • 1 tsp - ginger garlic paste
  • Salt to taste
  • 1 tsp - red chilli powder
  • Juice - of 1 lemon
  • 3 - bay leaves
  • 1 tsp - turmeric
  • 1/4 tsp - cumin seeds
  • 1 tsp - garam masala
  • 2 tbsp - oil
  • Chopped coriander to garnish

How to Make Egg Curry in Coconut Milk

  • Boil the eggs and keep them aside to cool.
  • Heat oil in a saucepan and add cumin seeds, bay leaves and ginger-garlic paste. Saute for a few minute.
  • Then add the chopped onions and fry till golden brown.
  • Now add the tomato puree and a little water and saute over a medium flame for 5-7 mins.
  • Add the remaining spices - turmeric and red chilli powder, garam masala, and salt
  • Add the coconut milk.
  • Keep stirring continuously while adding the milk
  • Once it starts boiling, lower the flame and cook covered for some time.
  • Remove the shell and cut each egg into quarters or halves.
  • Remove the yolk from the centre and mix with the curry.
  • Now place the eggs in a serving dish and pour the curry on top.
  • Garnish with chopped coriander and serve hot with jeera rice.