• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Playful Cooking
  • About
    • Know Me
    • Contact
    • My Cookbook
    • Mention
    • Amazon Storefront
  • Recipes
  • Tutorials
    • How To Style Curries
    • Play with Light
    • ISO, Aperture and Shutter Speed
    • Live Zoom on Food Styling
  • Hire Me
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Know Me
  • My Cookbook
  • Portfolio
  • Hire Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Curries and Stew

    Coconut Egg Curry

    June 13, 2013 by Kankana Saxena

    Jump to Recipe Print Recipe

    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.

     

    Eggs for Coconut Egg Curry | Playful Cooking

     

    Hard Boiled Eggs for Coconut Egg Curry | Playful Cooking

     

    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 | Playful Cooking

     

    Coconut Egg Curry | Playful Cooking

    Coconut Egg Curry

    Kankana Saxena
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Servings 0

    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

    Serving: 1Servings

     

    Coconut Egg Curry | Playful Cooking

    More Curries and Stew

    • dhone pata murgi
      Dhonepata Murgi
    • Saag Paneer
      Saag Paneer
    • Paneer Yakhni
      Paneer Yakhni
    • Bhuna Gosht
      Bhuna Gosht

    Reader Interactions

    Comments

    1. Mallika

      June 28, 2013 at 4:54 am

      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!

    2. Abbe@This is How I C

      June 19, 2013 at 7:23 am

      Such a beautiful simple recipe. I would have never thought of frying hard boiled eggs. I can smell them now!

    3. Kiran

      June 17, 2013 at 12:58 pm

      I love coconut in curries and egg curry is no exception -- this looks heavenly, Kankana 🙂

    4. Foodess

      June 17, 2013 at 11:29 am

      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

        June 17, 2013 at 12:04 pm

        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

          June 17, 2013 at 3:24 pm

          I'll see what I can glean from her... 🙂

    5. jehanne

      June 16, 2013 at 10:15 pm

      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

        June 17, 2013 at 12:05 pm

        Thanks 🙂 Rubbing the egg with flour give that crust when you fry it and avoid the egg yolk from falling apart!

    6. dassana

      June 16, 2013 at 5:26 am

      you are like my hubbs in having eggs any way. even with dry shredded coconut, the curry tastes good.

    « Older Comments

    Primary Sidebar

    About

    Hey there! I am Kankana and this is my culinary space where I unfold memories, share stories and try new flavours. Easy effortless cooking with fresh ingredients is my mantra and I like to carry that in my everyday meal.

    Learn more about me →

    Seasonal

    • Congee With Miso Sauce
    • Apple cake
      Apple Cake
    • Creamy Garlic Mushroom Soup
    • How To Make Makhani Sauce

    Cookbook

    cookbook front cover
    Taste of Eastern India has an array of vegetarian and non-vegetarian dishes, street foods, snacks, drinks, comfort hearty food, desserts and some long-lost dishes.
    Learn More and Order

    Subscribe

    Kitchen tips and tricks
    Receive exclusive articles and eBooks on Kitchen Tips and Tricks, Photography Tutorial, Meal Prep Ideas and Simple Recipes for Busy Lifestyle. Plus Weekly Fresh Seasonal Recipes.


    Footer

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact
    • Portfolio

    Copyright © 2011-2023 Playful Cooking. All content on this blog is copyrighted. It may not be republished in part or whole without permission and proper credit. Please contact me to seek republishing or syndication rights.