Egg curry using coconut masala

Egg curry using coconut masala


1 person made this

About this recipe: A spicy egg curry using coconut-onion masala that gives the dish a nice savory flavor.

poojitakrishna Karnataka, India


  • Boiled eggs - 4
  • Onion, finely chopped - 2 large
  • Tomatoes (finely chopped) - 2 medium
  • Coriander/dhania powder - 2 teaspoons
  • Jeera powder - 1 teaspoon
  • Coriander leaves - for garnishing
  • Oil - 2 tablespoons
  • Salt - To taste
  • To prepare masala paste
  • Coconut, grated - 2 tablespoons
  • Onion, finely chopped - 1 large
  • Water - a cup
  • Garam masala powder - 2 teaspoons
  • Red chilli powder - 2 teaspoons
  • Turmeric powder - a pinch
  • For tempering
  • Cumin seeds/Jeera - 1 teaspoon


  1. Boil the eggs with enough water for about 10-15 mins till they are completely cooked.
  2. Once they cool, peel the skin off the eggs and place them aside.
  3. To prepare the masala paste, heat a small pan and add about a teaspoon of oil in it.
  4. Into the oil, add the grated coconut and chopped onion and fry them till they turn brown in color.
  5. Once cooled, add this mixture to a blender along with garam masala powder, red chilli powder, turmeric powder and water.
  6. Blend this mixture into a smooth paste.
  7. To prepare the curry, heat a skillet with about a tablespoon of oil.
  8. Take the peeled eggs and prick them on all sides using a fork or knife. This way the eggs will absorb the gravy thoroughly. You can also cut them lengthwise as I did in this recipe.
  9. Now, place the eggs slowly into the heated skillet and fry the eggs till they turn crispy.
  10. Remove these eggs into a bowl and place them aside.
  11. Into the same skillet add the remaining oil and fry the cumin seeds/jeera.
  12. Then add the chopped onions and let them fry for a while.
  13. To this, add the tomatoes and cover the skillet to cook them till they turn mushy.
  14. Now add the prepared masala paste, dhania powder, jeera powder, salt and cook this mixture till it leaves oil.
  15. Then add the fried eggs and a little water(if necessary) and let this cook for another 2-3 mins.
  16. Sprinkle coriander leaves and serve hot.


This recipe is a great combination with dishes that are mild in flavor like mutter pulao/fried rice and also goes very well with roti/phulka.

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