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Egg Coconut Curry

May-09-2017
Femina Shiraz
5 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Kerala
  • Blending
  • Boiling
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. Eggs 3
  2. Onion 1/2 (finely chopped)
  3. Tomatoes 1 (chopped)
  4. Grated coconut 1 cup
  5. Green chilies 2 (cut lengthwise)
  6. Turmeric powder 1/4 tsp
  7. Red chili powder 1/2 tsp
  8. Salt as required
  9. Water 1 1/2 cups
  10. Curry leaves 2 sprigs
  11. Coconut oil 2 tbsp
  12. Fennel seeds 1 tbsp
  13. Fenugreek seeds 1/2 tsp
  14. Shallots 6

Instructions

  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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