This egg curry is prepared using coconut as main ingredient for gravy. The curry is spicy, flavourful and tasty. This is the gravy commonly made in every household in Coastal Karnataka specially in Uttara Kannada District. This area has Arabian sea and several rivers joining it. So obviously fish is the staple food in this area and eggs are of secondary choice.
Only during rainy season when fish is not available because of Govt’s ban on fishing for the safety of fishermen and breading of fish. At that time people mostly go for chicken curry, egg curry etc. I have been eating this type of egg curry with plain rice or rice roti since my childhood.
The curry is made by grinding grated fresh coconut, and the falvour is on account of spices, onions, ginger and garlic. The brown cardamom or masala elaichi is used in the seasoning for extra flavour to the curry.
How to Boil Eggs
In a large pan boil water on high flame. Then reduce the flame to medium and add the washed eggs and boil on medium flame for 7-8 minutes. Remove them on a plate and allow to cool or put them in cold water. Once they become cool, remove the shells.
How to Make Egg Curry with Coconut
Boil the eggs and set aside. Allow them to cool or put them in cold water. Then remove the shell of boiled eggs. Make 2 cuts on each egg. Heat a pan and roast the coriander seeds till aromatic. Heat oil in the same pan and fry cloves, cinnamon and fenugreek seeds. Grate the fresh coconut and add chopped onion, chilli powder, turmeric powder, coriander seeds, cumin seeds, cloves, fenugreek seeds, Black pepper, cinnamon, ginger and garlic. Grind it to a smooth paste using water. Heat oil in a pan and add Brown cardamom, green chilli and chopped onion. When the onions become translucent add chopped tomatoes. Saute till the tomatoes become soft. Add the boiled eggs and saute for a minute. Now add the masala paste. Add enough water to make the desired consistency gravy. Add salt and bring it to boil. Simmer till you get the desired consistency. Switch off the flame. Add chopped coriander leaves. Serve hot with plain rice or rice roti.
How to make Egg Curry with Step by Step Photo
Boil the eggs and set aside. Allow them to cool or put them in cold water. Then remove the shell of boiled eggs.
Mix together the grated fresh coconut roasted coriander, fried cloves, cinnamon, black pepper and fenugreek seeds. Add cumin seeds, onion, chilli powder, turmeric powder, ginger and garlic.
Put the ingredients in a mixer jar and grind it to a smooth paste using water.
Heat oil in a pan and add brown cardmom, green chilli and chopped onion.
When the onions become translucent add chopped tomatoes. Suate till the tomatoes become soft.
Make 2 cuts on each egg and add. Saute for a minute.
Add enough water to desired consistency gravy. Add salt and bring it to boil. Simmer till you get the desired consistency.
Switch off the flame. Add chopped coriander leaves.
Serve egg curry hot with plain rice or rice roti.
Egg Curry with Coconut Recipe
Prep Time
10 Minutes |
Cook Time
15 Minutes |
Cuisine
South Karnataka |
Servings
2 |
Author
Vidya |
Ingredients - 4 Eggs, Boiled, Shelled
- 1 Cup Grated Fresh Coconut
- 1/2 Onion, Chopped
- 2 Heaped Teaspoon Chilli Powder / Mirch
- 1/2 Teaspoon Turmeric Powder / Haldi
- 2 Teaspoon Coriander Seeds / Dhaniya
- 1 Teaspoon Cumin Seeds / Jeera
- 8 Cloves / Lavang
- 5 Fenugreek Seeds Fried / Methi Dana
- 8 Black Pepper / Kali Mirch
- 1" Cinnamon / Dalchini
- 1" Ginger / Adrak
- 7-8 Garlic / Lasun
- Salt to Taste
For the Seasoning - 2 Teaspoon Oil
- 1 Brown Cardamom / Masala Elaichi
- 1 Small Onion
- 1 Medium Sized Tomato
- 1 Medium Sized Onion
- 1 Green chilli, chopped / Hari Mirch
- 2 Tablespoon Chopped Coriander Leaves
Instructions - Boil the eggs and set aside. Allow them to cool or put them in cold water. Then remove the shell of boiled eggs. Make 2 cuts on each egg.
- Heat a pan and roast the coriander seeds till aromatic. Heat oil in the same pan and fry cloves, cinnamon and fenugreek seeds.
- Grate the fresh coconut and add chopped onion, chilli powder, turmeric powder, coriander seeds, cumin seeds, cloves, fenugreek seeds, Black pepper, cinnamon, ginger and garlic.
- Put the ingredients in a mixer jar and grind it to a smooth paste using water.
- Heat oil in a pan and add Brown cardamom, green chilli and chopped onion.
- When the onions become translucent add chopped tomatoes. Saute till the tomatoes become soft.
- Add the boiled eggs and saute for a minute.
- Now add the masala paste. Add enough water to desired consistency gravy.
- Add salt and bring it to boil. Simmer till you get the desired consistency. Switch off the flame.
- Add chopped coriander leaves.
- Serve hot with plain rice or rice roti.
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