Egg Curry Recipe, How to make South Indian Style Egg Curry Recipe
Recipe type: Main
RecipeCuisine: Indian, South Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Egg Curry Recipe - made with hard boiled eggs, fresh coconut, spices and coconut milk.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • !for the paste:
  • ½ cup fresh grated coconut
  • ¼th cup sliced onion
  • 1 teaspoon cumin seed
  • 2-3 dry red kashmiri chilies or bedgi chilies
  • 10-12 curry leaves
  • ½ inch ginger chopped finely
  • 6-7 garlic cloves
for the egg curry:
  • 6 hardboiled eggs
  • 1.5 tablespoon of coconut oil/sunflower oil
  • ½ teaspoon of mustard seed
  • 8- 10 curry leaves
  • ½ inch ginger chopped finely
  • ⅛th teaspoon hing
  • 4-5 green chilies slit from center
  • 1 cup sliced onion
  • ½ cup sliced tomatoes
  • 1 teaspoon of garam masala powder
  • ¼th teaspoon of turmeric powder
  • 1.5 cup thick coconut milk or 1 cup thin coconut milk and ½ cup thick coconut milk.
  • 1 cup water or as required
  • salt as required
How to make the recipe?
  1. Hard boil the eggs.
  2. Once eggs are boiled, allow the eggs to cool and peel the eggs.
  3. Combine all the ingredients for the paste with little water.
  4. Grind until smooth and even paste is formed.
  5. Heat coconut oil in a pan.
  6. Add the mustard seed.
  7. Once they start popping add the curry leaves.
  8. Also add the ginger julienne.
  9. Sprinkle hing.
  10. Add the green chilies and saute for 30 secs.
  11. It's time to add the onion julienne.
  12. Saute the onion and keep stirring.
  13. The onion would become pale pink in color.
  14. Saute and stir the onion until they look pale brown in color.
  15. Add the chopped tomatoes.
  16. Sprinkle turmeric powder.
  17. Also add half of the garam masala powder, reserve the rest for later use. Sprinkle salt as desired.
  18. Stir all and mix nicely.
  19. Pour the ground paste.
  20. Stir all nicely.
  21. Add 1 cup of water.
  22. Also pour the thin coconut milk now if using.
  23. Simmer until the curry bubbles.
  24. Put the boiled, peeled eggs and cook for 2-3 mins on medium heat.
  25. Lastly add the thick coconut milk, reduce the heat to low.
  26. Switch off the gas and sprinkle the rest of garam masala powder.
  27. Serve the egg curry hot with rice, toasted bread, rotis or pulao.
1. The curry has to be of medium consistency nor too thick nor too thin.
2. You could use canned coconut milk for this recipe but add them towards the end.
3. Adjust spices and seasoning as per your taste and preference.
4. If you are using canned coconut milk then add 1 cup towards the end.
Recipe by Flavors of Mumbai at