Egg Coconut Curry

Coconut just goes well with almost anything, you know..may it be fish, chicken, or eggs… This special recipe uses freshly grated coconut with some spices. You can have it with appam, idiyappam or even rice. I’ve picked this recipe of egg coconut curry from my Aati who prepared it so deliciously that day. Being not so spicy, Tanu also loved the gravy. However, you could always adjust the spice levels.

 

This recipe is a very quick one, and you can prepare it in minutes. The only work you have to do is to grate the coconut. The eggs need no hard boiling, thus saving time. A very simple poached egg curry it is that tastes yummmm.. 🙂 It brings out some of the authentic flavors of Kerala, like that of coconut, coconut oil, fennel seeds, curry leaves and shallots. So next time you have unexpected guests at home, do try out this simple, yet delicious dish. It wouldn’t take much of your time, and so you can spend your quality time with your guests, rather than in kitchen 🙂

 

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Egg Coconut Curry
Egg coconut curry
Course main course
Cuisine kerala
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Course main course
Cuisine kerala
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Egg coconut curry
Instructions
  1. Grind together coconut, turmeric powder, fennel seeds , shallots and onion.
  2. Heat oil in a pan and splutter fenugreek seeds.
  3. Add in curry leaves too.
  4. Then add the ground coconut mix. Saute for 2 minutes.
  5. Add in water as required.
  6. To this add the chopped tomatoes and slit green chilies.
  7. Add red chili powder and salt as required.
  8. Once it starts to boil, break the eggs one by one into it.
  9. Do not mix thoroughly, else the eggs will separate.
  10. Slightly shake the pan and keep it closed, and cook for 5-8 minutes.
  11. Turn the flame off.
Recipe Notes

Serve hot with idiyappams, appam or rice.

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