Spiced Coconut Egg Curry Recipe

Name: Spiced Coconut Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces butter; 2 medium onions, thinly sliced; 2 -3 teaspoons good-quality mild curry powder; 8 fresh curry leaves; 7 ounces hollandaise sauce; 7 ounces coconut cream; 7 ounces heavy cream or 7 ounces thickened cream; ½ cup vegetable stock or ½ cup water; 2 tablespoons lemon juice, plus; 2 teaspoons lemon juice; 8 hardboiled egg; 4 spring onions, sliced diagonally (green); paprika, to garnish; toasted shaved coconut, to garnish (optional)

Servings: persons

4 ounces butter
2 medium onions, thinly sliced
2 -3 teaspoons good-quality mild curry powder
8 fresh curry leaves
7 ounces hollandaise sauce
7 ounces coconut cream
7 ounces heavy cream or 7 ounces thickened cream
½ cup vegetable stock or ½ cup water
2 tablespoons lemon juice, plus
2 teaspoons lemon juice
8 hardboiled egg
4 spring onions, sliced diagonally (green)
paprika, to garnish
toasted shaved coconut, to garnish (optional)

1
Melt butter in a pan over low to medium heat, add thinly sliced onions and reduce heat to low.
2
Saute onions, stirring, for 6- 8 minutes until softened- do not allow them to brown.
3
Add the curry powder and leaves and cook a further minute.
4
Stir in the hollandaise sauce, coconut cream, heavy cream, stock and lemon juice, and heat gently.
5
Peel eggs, halve them vertically, and pop into the sauce with half the green onions.
6
Finish heating through gently, being careful not to break up the eggs.
7
Serve on rice, garnished with remaining green onion, a sprinkling of paprika and some toasted coconut shavings if desired.

892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 ounces butter, 2 medium onions, thinly sliced, 2 -3 teaspoons good-quality mild curry powder, 8 fresh curry leaves, and more.

Yes, Spiced Coconut 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.

That's it — enjoy your meal!

Spiced Coconut Egg Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions