Coconut Egg Curry

This is a great weekday meal as it doesn’t take a lot of prep or cook time and yet, it turns out as one of those special meals.
By Kankana Saxena

Coconut Egg Curry

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.

Coconut Egg Curry
 
Prep Time
Cook Time
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This is a great weekday meal as it doesn’t take a lot of prep or cook time and yet, it turns out as one of those special meals.
Author:
Recipe Type: Side
Serves: 2
Ingredients
  • 4 eggs, hard-boiled
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 cloves garlic, finely chopped
  • ½ inch ginger, grated
  • 1 medium onion, finely chopped
  • 1 green chili finely chopped
  • ½ cup unsweetened shredded coconut
  • 5 fresh curry leaves
  • 1 teaspoon garam masala powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • ½ teaspoon all-purpose flour
  • salt
  • oil
Instructions
  1. Cut the hard-boiled egg in half and rub it lightly with all-purpose flour, salt, turmeric and chili powder. In a pan, heat some oil and fry the eggs for a couple of minutes. Keep it aside once done. Heat 2 tablespoons oil in a deep pan or wok. Add cinnamon stick, cardamom pods and allow it to infuse the oil for a minute. Add garlic, ginger and onion. Sprinkle salt and sauté until onion turns light golden brown. Should take about 3 to 4 minutes. Next, add curry leaves, green chili and turmeric powder. Give a stir and pour unsweetened shredded coconut. Add a little bit of water and cook for 2 more minutes. Finally, drop the fried hard-boiled eggs and add garam masala powder. Check for salt and add any, if required. Allow it to cook for a minute more. If it’s too dry and you prefer it with more gravy, add water or coconut milk and continue cooking for a few more minutes. Serve it warm with Indian flat bread or steamed rice.

Kankana Saxena

Kankana Saxena shares culinary journey, travel stories and passion for photography in her blog 'Playful Cooking'. Her cooking style is mostly nutritional with little bit of indulgence here and there. She believes in the mantra 'homemade is happiness'! She is a native of India but currently resides in Santa Clara, California with her husband.

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