Egg Curry Stew

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 3-eggs
  • 3-big onion
  • 2-potato medium
  • 1tbsp- coriander powder
  • 4-green chilli
  • salt
  • oil
  • 1 tbsp-ginger garlic paste
  • 1 tsp- garam masala
  • 1 cup -coconut grated
  • coriander leaves

How to Make Egg Curry Stew

  • Slice the onions. Cut potatoes into small pieces.
  • Split green chillies into two.
  • Boil the egg and keep aside.
  • Heat oil in a pan. When it becomes hot put the sliced onion and fry until golden brown. Add the ginger garlic paste to this and fry again for two minutes.
  • Extract milk from coconut by beating it with little luke warm water. Repeat again this to get the second milk with 1 cup water.
  • Put the potatoes to the pan and add salt coriander powder and garam masala powder to it.
  • Pour in the second milk and the green chillies.
  • Simmer it until the potatoes are cooked well. Add the first milk.
  • Decorate it with coriander leaves. This curry is ideal with chappatis puris or appam.