Egg Coconut Curry | How to make Egg Coconut Curry

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ByFemina Shiraz
Created on 9th May 2017
  • Egg Coconut Curry, How to make Egg Coconut Curry
Egg Coconut Curryby Femina Shiraz
  • Egg Coconut Curry | How to make Egg Coconut Curry (2 likes)

  • 0 reviews
    Rate It!
  • By Femina Shiraz
    Created on 9th May 2017

About Egg Coconut Curry

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 is a delicious dish which is liked by the people of every age group. Egg Coconut Curry by Femina Shiraz is a step by step process which is best to understand for the beginners. Egg Coconut Curry is a dish which comes from Kerala cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 3 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Egg Coconut Curry takes 5 minute for the preparation and 10 minute for cooking. The aroma of this Egg Coconut Curry make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Egg Coconut Curry will be the best option for you. The flavor of Egg Coconut Curry is unforgettable and you will enjoy each and every bite of this. Try this Egg Coconut Curry at your weekends and impress your family and friends.

  • Prep Time5mins
  • Cook Time10mins
  • Serves3People
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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