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EGG CURRY WITH COCONUT MILK

Yields3 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

This South Indian curry made from hard-boiled eggs cooked in a creamy sauce of coconut milk, onions, tomatoes, and spices such as turmeric, chili, and curry leaves. The dish is mildly spicy, aromatic, and usually served with rice, appam, or chapati.

 3 tbsp Coconut oil
 1 medium onion- sliced
 ½ inch ginger – chopped
 3 garlic pods- chopped
 2 green chillis – sliced
 Few curry leaves
 1 tbsp coriander powder
 1 tsp chilli powder
 ½ tsp haldi/turmeric powder
 1 tsp garam masala powder
 1 tomato- chopped
 Salt to taste
 1 medium boiled potato – cut into medium pieces (add salt while boiling)
 1 ½ cups thick coconut milk
 3 boiled eggs – cut into half
 Coriander leaves- for garnish
Directions in a nutshell
 Slightly heat coconut oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves and fry for few minutes.
 Add the spice powders and fry for another 2-3 minutes.
 Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.
 Add the coconut milk and once it comes to a boil, lower the flame. Keep stirring gently. Finally add the boiled eggs and just coat the eggs with the gravy. Remove from flame.
 Garnish with coriander leaves. Serve hot with appams
1

Coconut oil is best suited for this egg curry. Heat oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves.

2

Add the spice powders and fry for another 2-3 minutes. Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.

3

Add the coconut milk and once it comes to a boil, lower the flame.

4

Finally add the boiled eggs and just coat the eggs with the gravy.

5

Notes

Appams are incomplete without this egg curry. The spicy-coconut-ty flavor of the curry blends well with the rice flour pancakes and the combination is simply amazing.

Nutrition Facts

3 servings

Serving size