Egg Coconut Curry | How to make Egg Coconut Curry

By Femina Shiraz  |  9th May 2017  |  
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  • Egg Coconut Curry, How to make Egg Coconut Curry
Egg Coconut Curryby Femina Shiraz
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

7

0





About Egg Coconut Curry Recipe

A quick and simple curry that can be prepared in a jiffy. This egg coconut curry is flavorful and perfect to be served along with appams, idiyappam or even ghee rice.

Egg Coconut Curry, a deliciously finger licking recipe to treat your family and friends. This recipe of Egg Coconut Curry by Femina Shiraz will definitely help you in its preparation. The Egg Coconut Curry can be prepared within 5 minutes. The time taken for cooking Egg Coconut Curry is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Egg Coconut Curry step by step. The detailed explanation makes Egg Coconut Curry so simple and easy that even beginners can try it out. The recipe for Egg Coconut Curry can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Egg Coconut Curry from BetterButter.

Egg Coconut Curry

Ingredients to make Egg Coconut Curry

  • Eggs 3
  • Onion 1/2 (finely chopped)
  • Tomatoes 1 (chopped)
  • Grated coconut 1 cup
  • Green chilies 2 (cut lengthwise)
  • Turmeric powder 1/4 tsp
  • Red chili powder 1/2 tsp
  • Salt as required
  • Water 1 1/2 cups
  • Curry leaves 2 sprigs
  • Coconut oil 2 tbsp
  • Fennel seeds 1 tbsp
  • Fenugreek seeds 1/2 tsp
  • Shallots 6

How to make Egg Coconut Curry

  1. Grind together the grated coconut, fennel seeds, onion, shallots, and turmeric powder.
  2. Heat coconut oil in a pan. Add the fenugreek seeds and allow to brown a little. Add the curry leaves and saute for a minute. add the ground coconut mix, rec chilli powder and saute for a minute. Then add water and salt and mix well. Let the mixture boil.
  3. Next add the chopped tomatoes and green chilies.
  4. Lower the flame and break the eggs one by one into the boiling curry. Cook covered for 5-7 minutes.
  5. Serve hot with rice or appams.

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