Egg Curry with Coconut
A delicious spicy curry with boiled eggs that you can make with or without coconut. Enjoy it with steamed rice, rotis or parathas for a memorable meal!
Servings: 3
Equipment
- Food Processor or Blender
- Saucepan or pateela with lid
Ingredients
- 6-7 Eggs/ Ande
- 2 to 3 Onions/ Pyaaz finely chopped
- 3 Ripe tomatoes/ Tamatar puréed
- Water (for boiling the eggs)
- 3 tbsp Oil (coconut oil works well here)
- A sprig of curry leaves
- 1/2 tsp Mustard/ Sarson seeds
- 3 cloves Garlic/ Lassan finely chopped
- Salt to taste
- 1/2 tsp Turmeric/ Haldi
- 2 tsp Red chilli/ Lal Mirch powder (Use 1 tsp or less for a less spicy curry)
- 3 tsp Coriander/ Dhaniya powder
- 1/2 tsp Garam masala
- 1-2 cups Water adjust according to the consistency you prefer
- Fresh Coriander or Cilantro/ Hara Dhaniya leaves for garnish
For the coconut paste (Optional)
- 1-2 Green chillies/ Hari Mirch
- 1 inch piece Ginger/ Adrak
- 1 tsp Cumin seeds/ Jeera
- 1 cup Fresh or frozen Shredded Coconut/ Pisa hua Nariyal
- 3-4 tbsp Warm water for blending the coconut paste
Instructions
Boil the Eggs
- In a big pan, place all the eggs and fill it with room temperature water. Cover the pan and place on medium high heat for 8-9 minutes. Keeping a timer handy would be helpful. After 8-9 minutes of cooking, carefully drain the pan off the boiling water and keep aside to cool.
Prepare The Curry
- Start with finely chopping onions and garlic together. For the tomatoes, a purée would be perfect but if you don’t have a processor just chop them finely.
- To start with the curry, put a kadhai on medium high heat and add some oil. Once the oil is hot, add the mustard seeds and wait for them to crackle.
- Next add the chopped onions and garlic with the curry leaves. Cook these till the onions are a light golden. Keep the heat to a medium and stir occasionally to keep the onions from burning.
- Once the onions are light golden, add the tomato purée followed by salt, coriander powder, red chilli powder, turmeric and garam masala. Cook for 2-3 minutes and then add a cup of water so that the spiced do not burn.
- Cook this by stirring occasionally till this masala starts to leave oil on the sides.
- If you are using the coconut in the curry, you would need to prepare a coconut paste that would be added at a later stage in the curry. In a blender or food processor, put grated coconut, ginger, green chilli and cumin seeds with some warm water and make a smooth paste. Keep this aside.
- Once the oil appears on the sides, add the coconut paste. Turn the heat to medium low now and stir. Once you add the coconut, don’t let the curry to come to a boil since we don’t want the coconut paste to curdle. It’s better to cook the curry on low if you are using coconut milk or paste.
- If you are not using the coconut paste, adjust the thickness of the curry by adding more water, if needed. This curry is better when it is thicker. Wait for the curry to come to a rolling boil before you proceed to the next step.
- Slice all the boiled peeled eggs into halves and start placing them in the curry. Stir the curry gently so as to not disturb the eggs. Cook for 5-7 minutes on medium low heat.
- Top with some fresh coriander leaves or cilantro and serve this Egg Curry with steamed rice or chapatis!
Notes
If you’re making the coconut version, it will be even better the next day. When reheating the coconut version of the curry, don’t bring it to a boil, just let it come to a gentle simmer on low.