You know how people are crazy over chocolate and ice cream and can even fight for the last bite. Well, that’s how I am with eggs. I can never get enough of it and if given a choice, I can gobble it anytime and in any form. I am not sure if it was my favorite food growing up. But ever since I moved out and started staying alone, I figured that with eggs, there comes countless quick and filling lunch or dinner options.
In India, it’s very common to prepare egg curry for main course, which is either served with Indian flat bread or steamed white rice. Sometimes it’s prepared spicy without much gravy and other times, hard-boiled eggs are allowed to swim in a yellow curry along with bite size potatoes. There are numerous different ways the curry can be prepared and I am sure every other family has their own version too.
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.
It’s 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.
Coconut Egg Curry
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
- 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.
Nutrition
Mallika
So I have a fresh coconut and a glut of eggs (don't ask). What were the chances?? Am making this tonight. Will keep you posted. Thanks so much for sharing!
Abbe@This is How I C
Such a beautiful simple recipe. I would have never thought of frying hard boiled eggs. I can smell them now!
Kiran
I love coconut in curries and egg curry is no exception -- this looks heavenly, Kankana 🙂
Foodess
Are you from Kerala, Kankana? That's where my hubby's from, and he often reminisces about his mom's egg curry! Will definitely try yours...
Kankana Saxena
I am from Kolkata(east of India) and my husband from Lucknow(north of India) but we both love south Indian food and so I keep trying 🙂 I am sure his mom's egg curry would taste much better than mine. You should share her recipe, I would love to try!
Foodess
I'll see what I can glean from her... 🙂
jehanne
this is one of the staple for a busy weekday dinner @ our home, but I think I began to appreciate the beauty of this curry when I see your stunning picture! Yet there is always new discovery, and I am gonna try rubbing the eggs with flour, like you did 🙂
Kankana Saxena
Thanks 🙂 Rubbing the egg with flour give that crust when you fry it and avoid the egg yolk from falling apart!
dassana
you are like my hubbs in having eggs any way. even with dry shredded coconut, the curry tastes good.