Coconut Egg Curry Recipe

Name: Coconut Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb tomatoes (1 quart if using canned tomatoes); 1/2 pint (1 1/4 cups) water; 1 large onion; 1 clove garlic; oil for frying; 1 tablespoon ground almonds; 1 teaspoon chili powder; 1 teaspoon turmeric powder; 1 teaspoon ground coriander seeds; 1 teaspoon ground ginger; 1 green chili, sliced lengthwise; 2 oz. creamed coconut (1/2 can coconut milk); 1 bay leaf; 1 heaping tablespoon gram flour or cornstarch; salt to taste; 6-8 hard-boiled eggs

Servings: persons

1 lb tomatoes (1 quart if using canned tomatoes)
1/2 pint (1 1/4 cups) water
1 large onion
1 clove garlic
oil for frying
1 tablespoon ground almonds
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon ground coriander seeds
1 teaspoon ground ginger
1 green chili, sliced lengthwise
2 oz. creamed coconut (1/2 can coconut milk)
1 bay leaf
1 heaping tablespoon gram flour or cornstarch
salt to taste
6-8 hard-boiled eggs

1
Cook tomatoes in the water for a few minutes or till soft (omit this step if using canned tomatoes.
2
Drain, pass through a sieve and set aside.
3
Slice onion and cruch garlic.
4
Heat a little oil and fry onion till brown.
5
Add almonds, chili powder, turmeric, coriander, ginger, chili and garlic.
6
Fry, stir till browned.
7
Put in sieved tomatoes, coconut milk and bay leaf and bring to the boil.
8
Stir in the gram flour and lower heat.
9
Season with salt and simmer gently for 30 minutes till thickened.
10
If too thick add a little more water.
11
Halve and add the eggs.
12
Cook for five minutes more and serve with nan or roti.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb tomatoes (1 quart if using canned tomatoes), 1/2 pint (1 1/4 cups) water, 1 large onion, 1 clove garlic, and more.

Yes, Coconut Egg Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Egg Curry

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