Egg Curry with Coconut Milk
IndianIndian RecipesGolden eggsEasy
Gentle egg curry in coconut milk with green chillies and curry leaves — a mild South Indian gravy.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 boiled eggs
- 1 cup coconut milk
- 1 onion sliced
- 2 green chillies slit
- 1 tsp ginger grated
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1 tbsp coconut oil or cooking oil
- salt to taste
Method
- Heat oil, add curry leaves, onion, green chillies and ginger; cook until soft.
- Add turmeric and coriander powder; cook 30 seconds.
- Pour in coconut milk and simmer gently 5 minutes without hard boiling.
- Add boiled eggs, simmer 3 minutes, season and serve with rice or appam.
Nutrition — estimated per serving
Calories (estimate)325 kcal
Protein (estimate)14 g
Fat (estimate)25 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: simmer coconut milk gently so it does not split; refrigerate leftovers within 2 hours. Allergens: contains egg and coconut. Pakistani alternative: use canned coconut milk from a supermarket; serve with boiled rice.