Coconut Egg Curry

Egg preparation in coconut curry.Eggs are one of the most protein rich and nutrient dense foods that most of us love to include in our diet regularly. The Coconut Egg Curry recipe is a quick and simple recipe that can be made in a couple minutes if you have all the ingredients ready. This recipe is from FoodFood TV channel

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Coconut Egg Curry
Main Ingredients Coconut Milk, Eggs
Cuisine Indian
Course Main Course Egg
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Coconut Egg Curry

  • 3/4 cup Coconut Milk
  • 5 Eggs boiled and peeled
  • 3 tablespoons Oil
  • 2 medium Onions
  • 8-10 Curry leaves
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Red chilli powder
  • 1 tablespoon Ginger-garlic paste
  • 1 tablespoon Tamarind pulp
  • to taste Salt
  • 1/4 cup Sweet Corn
  • a few Fresh coriander leaves


  1. Heat oil in a non stick pan. Chop onions in a chopper and add it to the pan and sauté till golden.
  2. Add curry leaves and continue to sauté for 2 minutes more.
  3. Add turmeric powder and coriander powder and mix well.
  4. Add red chilli powder and ginger-garlic paste and mix well and sauté till fragrant.
  5. Add 1 cup water and mix. Cook the gravy for 2-3 minutes.
  6. Add tamarind pulp and salt and mix well. Simmer for 3-4 minutes.
  7. Transfer into a bowl and blend with a hand blender till smooth. Transfer it back into the pan.
  8. Add coconut milk and mix well and simmer for 1 minute.
  9. Halve the eggs vertically and remove the yolks. Fill up the holes with corn.
  10. Pour the gravy into a serving dish, place the egg halves over the gravy.
  11. Garnish with coriander leaves and serve hot.

Nutrition Info

Calories 264.9
Carbohydrates 9.9
Protein 9.68
Fat 22.3
Other Fiber 0.8