Egg in Coconut based Curry

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Eggs - 5 to 6
  • 4 - large onions, finely sliced (make thin vertical slices)
  • 2 - tomatoes, finely chopped
  • Garlic-Ginger Paste - 2 tbsp
  • Desiccated Coconut - 1 cup
  • Coriander Seeds (dhania) - 3 tbsp
  • Chilli Powder - 2 tbsp
  • Oil - 4 tbsp
  • Salt - to taste

How to Make Egg in Coconut based Curry

  • Boil the eggs in a saucepan of water. Peel them and halve them. Keep aside.
  • Take 1 tbsp oil and add one sliced onion.
  • Add the garlic-ginger paste, desiccated coconut, dhania.
  • Fry till it becomes slightly brown (make sure it's not burnt).
  • Using little water, make a fine paste of the above roasted masala.
  • Take the remaining oil in a pan, add the remaining onion and saute well till the onion turns brown.
  • Add the masala paste and fry till oil leaves the sides of the pan.
  • Add chilli powder (adjust according to taste), tomatoes and mix well.
  • Add water to get the desired consistency and add salt.
  • Let it boil well for about 5-10 mins.
  • Now add the halved boiled eggs and garnish with coriander.
  • Serve hot with chapatis or rice.