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
PeachThePeachKitchen
I love eggs too! But I've never tried it in curry form!Will definitely try this one of these days.
easyfoodsmith
Absolutely love Egg Curry. It is one of our favourite for a week end night. Coconut version sounds very interesting. Would love to mop it up with a parantha. Yum!
Eha
Have never made an egg curry this way and I do wonder why! It sounds absolutely scrumptious and is so easy to prepare . . . all I can say is 'thank you' and I am going to try it this week acomin' 🙂 ! Methinks atop some rice!!
Laura (Tutti Dolci)
Tasty curry!
Sukhdev Singh Khalsa
Loved it..I am going to try...
Radhika Vasanth
Having a bowl of rice and egg curry is so comforting especially when the better half makes it. I always grind coconut with other masalas but never tried adding it as is.
Nami JustOneCookbook
When the recipe name says coconut I always assume it's coconut milk, but I'm surprised to find unsweetened shredded coconut! I love coconut and always have the shredded coconut. I have all the ingredients and really love to try this curry. I eat Japanese curry with boiled eggs too. 🙂 Great combination and so tasty. Maybe that's why I'm extra attracted to Indian version! 🙂
dixya
I am the same way with eggs although I havent tried this Kerela version. Its always a delightful addition to the table 🙂
Eva | A in C
This sounds so wonderfully flavorful and comforting. Such beautiful photos, as always, Kankana!
Ash- foodfashionpart
I agree, it's a simple dish which turns out to be a Special MEAL. Your pictures look perfect..
Lan | morestomach
this is just so lovely! i once made a tomato based curry with hard boiled eggs and it was nice, but this, this is definitely something i could tuck into.
Grandbaby Cakes
I have never wanted something so much! This sounds so incredible!! And looks amazing!
Nusrat Azim
Drop dead gorgeous egg curry ! Who wouldn't fight over that? 🙂
Little Kitchie
My husband is the same way about eggs! He can never get enough. I bet he (and I!) would love this!
Nik@ABrownTable
How delicious, this is very similar to the way my mom and her family make it!
nags
yum! i have never dried this with coconut, only coconut milk!
papori
You r a born chef dear. I just love eggs n i'll surely try this recipie.
Rosa
A scrumptious curry! Those flavors are just fantastic and eggs pair so well with them.
Lovely pictures!
Cheers,
Rosa
Shumaila
I don't know what it is with egg curry, but everywhere I am going I am either hearing about a friend eating it, or somebody making it or you posting about it. It's like its calling out to me to make it. Maybe I should listen to all these signs. Haven't had a kerala version of egg curry, but sounds interesting. Love the green background!
indugetscooking
Looks very, very good. Quite the thing I have been wanting to eat for sometime now. We eat this with appams and rice hoppers for breakfast. Yum!
You can always get the coconut flesh out in chunks, using a knife, and working with a few pieces at a time, give a quick whiz in a processor - maybe 4-5 seconds, if you don't have a grater. The texture isn't always as good as the grated version, but it still is fine. (Though if I got shredded coconut from stores, I probably would go for it since it is so convenient)
Kankana Saxena
Thanks for the tip! Got a huge coconut, hope I can crack it successfully instead of making a huge mess 🙂