Egg Curry Recipe – Eats Now

Name: Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 hard-boiled eggs, and shelled; 4 tablespoons shredded coconut, dessicated will do; 4 red chilies, seeded and chopped; 1 teaspoon mustard seeds; 4 garlic cloves, chopped; 14 inch gingerroot; 1 teaspoon turmeric; 2 teaspoons lemon juice; 1 onion, sliced; 1 tomatoes, chopped; 1 cup water; salt

Servings: persons

6 hard-boiled eggs, and shelled
4 tablespoons shredded coconut, dessicated will do
4 red chilies, seeded and chopped
1 teaspoon mustard seeds
4 garlic cloves, chopped
14 inch gingerroot
1 teaspoon turmeric
2 teaspoons lemon juice
1 onion, sliced
1 tomatoes, chopped
1 cup water
salt

1
Grind together the coconut with the spices and lemon juice to make a paste.
2
In a pan heat the oil and fry the onion till golden.
3
Add the ground spice mix and the chopped tomato.
4
Fry for two minutes.
5
Add the water and bring to the boil, lower the heat and simmer on low for 5 minutes.
6
Halve the eggs, and lay them in the sauce splash a little of the sauce over the eggs.
7
Remove from the heat and serve.

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 hard-boiled eggs, and shelled, 4 tablespoons shredded coconut, dessicated will do, 4 red chilies, seeded and chopped, 1 teaspoon mustard seeds, and more.

Yes, Egg Curry falls under the General 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.

Egg Curry

How did you like this recipe?

Frequently Asked Questions