Savory Egg Curry With Coconut Spices Recipe

About this recipe

A rich and aromatic curry featuring boiled eggs simmered in a creamy coconut-based gravy with a blend of Indian spices. Perfect for a satisfying and flavorful lunch.

Ingredients

• 6 pcs White Eggs
• 200 ml Coconut Milk
• - Baby Tomatoes
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 50 g Cumin Powder
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 200 ml Mustard Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Boil the eggs for 10 minutes, peel them, and set aside.
2. 2. Heat oil in a pan, add mustard seeds, and let them splutter.
3. 3. Add curry leaves, finely chopped onions, and sauté until golden brown.
4. 4. Stir in grated ginger, minced garlic, and chopped green chilies, cooking for 2 minutes.
5. 5. Add chopped tomatoes and cook until softened, forming a thick base.
6. 6. Mix in turmeric powder, red chili powder, coriander powder, and cumin powder, ensuring even coating.
7. 7. Pour coconut milk and water into the pan, stirring well to combine the spices.
8. 8. Add salt and simmer the gravy for 5 minutes until it thickens slightly.
9. 9. Gently place the boiled eggs into the gravy, coating them with the flavorful sauce.
10. 10. Cover and cook for another 5 minutes, allowing the eggs to absorb the spices.
11. 11. Taste and adjust seasoning if needed before turning off the heat.
12. 12. Garnish with additional curry leaves and serve hot with steamed rice or chapati.