Egg curry with coconut milk is a comforting dish featuring boiled eggs simmered in a rich, spiced tomato-onion gravy, balanced with the creamy sweetness of coconut milk for a flavorful and hearty meal.
Egg Curry with Coconut Milk
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Category
Indian Food
Cuisine
Indian
Servings
4-6
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
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4-6 eggs
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2 tablespoons coconut oil
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½ teaspoon mustard seeds
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1 dry red chili
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1 inch piece of ginger, julienned
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4-5 garlic cloves, minced
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1 small red onion, sliced thin
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1 green chili, slit
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1 sprig fresh curry leaves
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2 small tomatoes, chopped
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1 teaspoon salt
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½ teaspoon ground pepper
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½ teaspoon fennel seeds
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¼ teaspoon turmeric
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½ teaspoon red chili powder
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½ teaspoon Kashmiri chili powder
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Pinch of cinnamon
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1 ½ teaspoons garam masala
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1 tablespoon coriander powder
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1 cup water
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250 ml (1 cup) coconut milk
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Handful of chopped cilantro
Spice mixture
Other ingredients
Directions
Add eggs to a pan and cover with cold water. Turn stove to high heat until water boils. Turn off the heat and let the eggs rest for 10 minutes.
While eggs are cooking, add ice water to a large bowl. After eggs are finished cooking, place them in the ice bath to cool. Once cooled, peel eggs, place small slits into the whites of the egg so the flavors can penetrate OR cut eggs in half and set aside. Note: I like whole eggs in this curry dish.
For the curry
In a large pan on medium heat, add coconut oil, mustard seeds and red chili pepper. Cook until mustard seeds pop.
Add ginger and garlic and cook for 30 seconds.
Add the onion, green chili and curry leaves and sauté for about 10 minutes until the onions are soft. Add a pinch of salt to help the onions brown faster.
Add tomatoes and cook until tomatoes are soft and mushy. Turn heat to low.
Add your spice mixture, stir to combine and sauté in the pan until fragrant, about 3 minutes. Low heat will keep your spices from turning bitter.
Slowly add the water to the mixture and stir to combine. Let mixture come to a boil. Add your cooked, peeled eggs and let this simmer for 10 minutes for the masala to penetrate the eggs.
Slowly add the coconut milk and stir to combine. Once it simmers and the gravy has the desired consistency, turn off the flame. Avoid boiling the curry after adding the coconut milk to prevent the milk from splitting. Sprinkle with chopped cilantro. Ready to serve.
Serve with rice or roti.
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