I prepared this egg curry inspired from Kerala style of cooking with coconut and fresh curry leaves. It would have tasted more flavorful with freshly grated coconut but since I don’t have a coconut grater, I had to go with the store bought unsweetened shredded ones. It was still creamy, sweet and the fresh curry leaves added that robust floral flavor.
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Coconut Egg Curry
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A quick and flavorful curry featuring hard-boiled eggs in a rich coconut sauce. Perfect for a weeknight dinner.
Ingredients
- 4 eggs hard-boiled eggs
- 1 cinnamon stick
- 2 cardamom pods
- 2 cloves garlic, finely chopped
- 1/2 inch (1 cm) ginger, grated
- 1 medium onion, finely chopped
- 1 green chili finely chopped
- 1/2 cups (118 ml) unsweetened shredded coconut
- 5 fresh curry leaves
- 1 teaspoon garam masala powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon all-purpose flour
- salt
- oil
Instructions
- Cut the hard-boiled egg in half and rub it lightly with all-purpose flour, salt, turmeric, and chili powder.
- Fry the eggs in hot oil for a couple of minutes, then set aside.
- Heat 2 tablespoons of oil in a deep pan or wok.
- Add a cinnamon stick and cardamom pods; allow to infuse for 1 minute.
- Add garlic, ginger, and onion. Sprinkle with salt and sauté until light golden brown (approximately 3-4 minutes).
- Add curry leaves, green chili, and turmeric powder. Stir and add unsweetened shredded coconut.
- Add a little water and cook for 2 minutes.
- Add the fried hard-boiled eggs and garam masala powder.
- Check for salt and add more if needed.
- Cook for 1 more minute.
- If too dry, add water or coconut milk and cook for a few more minutes.
- Serve warm with Indian flat bread or steamed rice.
Notes
- For a smoother curry, blend the coconut milk before adding it to the pan.
- To adjust the spice level, add more or less green chili according to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 200
Frequently Asked Questions
Can I use hard-boiled eggs or do the eggs need to be soft-boiled for coconut egg curry?
Hard-boiled eggs are what go into this curry. Halve them, coat lightly in flour, salt, turmeric, and chili powder, and fry until golden before adding them to the sauce near the end so they just heat through without turning rubbery.
What coconut milk works best here, full-fat or light?
Coconut milk isn’t a main ingredient here — the sauce gets its body from the unsweetened shredded coconut cooked into the base. If the curry looks too dry near the end, a splash of coconut milk (or water) helps loosen it, but either works fine since it’s just adjusting consistency.
How do I keep the eggs from breaking apart in the curry?
Score the surface of the peeled eggs lightly before adding them to the sauce. This helps the flavors penetrate without the eggs splitting during cooking.
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