Egg Curry with coconut milk (South Indian style)

This Egg Curry with coconut milk also known as muttai curry in South India, is a simple and quick egg recipe with basic pantry ingredients.

Eggs are staples in my home, we have it almost every day at least in one meal. This egg curry in coconut milk is quick fix recipe for days we don’t have much vegetables.

It serves as breakfast or as lunch and dinner. Also eggs are protein rich and it makes it a filling meal.

This simple recipe is aromatic due to the use of coconut milk. A simple onion and tomato base is prepared along with other spices and then coconut milk is added and simmered. Finally Boiled eggs are added to finish the curry.

How to Serve this egg curry with coconut milk

This egg curry in coconut milk is so versatile, you can serve this with rice, dosa or pulao or even chapati or breads.

Ingredients required

  • Eggs – 5 no.s
  • Coconut oil – 5 tbsp 
  • Mustard seeds – 1 tsp 
  • Cumin seeds – 1 tsp 
  • Fennel seeds – 1 tsp 
  • A few Curry leaves
  • Large Onion – 1  (finely chopped)
  • Tomatoes – 2 ripe (finely chopped)
  • Ginger garlic paste – 2 tsp 
  • Salt to taste – 1 tsp 
  • Red chilli powder – 1 tsp 
  • Turmeric powder – 1/4 tsp 
  • Corriander powder – 1 tsp 
  • thick Coconut milk – 100 ml 
  • Water (as desired) – 3/4 cup 

How to make egg curry with coconut milk

  • Boil the eggs with salt and little vinegar for 10 minutes and then run it in cold water once cool, peel it and score it and keep it aside.
  • Heat a pan to medium flame, add oil , once hot, add in mustard seeds and allow it to crackle.
  • Next add in the cumin and fennel seeds and allow it to toast for 10 seconds, next add the curry leaves and the finely chopped onions and cook the onions until slightly browned.
  • Add salt, chopped tomatoes, ginger garlic paste and cover and cook for 5-7 minutes until the tomatoes turn mushy.
  • Next add the spice powders, that is red chilli powder, turmeric powder, coriander powder and mix it in and cook the masalas for a good 5 minutes or until the raw fragrance is gone.
  • Next add in the thick coconut milk or the cream of the coconut milk if using canned one.
  • Cook the masala in coconut milk until the oils slightly separate.
  • Add in water and mix it in.
  • Finally add the boiled and scored eggs and cover and simmer for 5 minutes.
  • Turn off the flame and serve hot with rice or bread.

Prep work before you begin

Finely chop the onions and tomatoes
Grate ginger and garlic

Tips / notes

  1. Boil the eggs until soft boil, so it can cook further in the curry for a few minutes. It will take about 10 minutes maximum to boil to get perfectly soft boiled eggs.
  2. Adding salt and vinegar helps in making the shell tighter and helps in easy peeling.
  3. Adding the boiled eggs quickly in cold water helps in stopping the cooking process and also helps in peeling the shells well.
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Other Egg recipes you may like,

Egg Biriyani Recipe ( Muttai Biriyani)

Muttai Thokku / Egg Thokku

Egg masala fry

Udaitha Muttai Kuzhambu Recipe |Egg drop curry

Egg Malai Masala

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Egg curry recipe nadan mutta curry

Egg curry in coconut milk

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 5 People

Ingredients
  

  • 5 no.s eggs
  • 5 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • A few Curry leaves
  • 1 Onion (finely chopped)
  • 2 ripe Tomatoes (finely chopped)
  • 2 tsp Ginger garlic paste
  • 1 tsp Salt to taste
  • 1 tsp Red chilli powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Corriander powder
  • 100 ml thick Coconut milk
  • 3/4 cup Water (as desired)

Instructions
 

  • Boil the eggs with salt and little vinegar for 10 minutes and then run it in cold water once cool, peel it and score it and keep it aside.
  • Heat a pan to medium flame, add oil , once hot, add in mustard seeds and allow it to crackle.
  • Next add in the cumin and fennel seeds and allow it to toast for 10 seconds, next add the curry leaves and the finely chopped onions and cook the onions until slightly browned.
  • Add salt, chopped tomatoes, ginger garlic paste and cover and cook for 5-7 minutes until the tomatoes turn mushy.
  • Next add the spice powders, that is red chilli powder, turmeric powder, coriander powder and mix it in and cook the masalas for a good 5 minutes or until the raw fragrance is gone.
  • Next add in the thick coconut milk or the cream of the coconut milk if using canned one.
  • Cook the masala in coconut milk until the oils slightly separate.
  • Add in water and mix it in.
  • Finally add the boiled and scored eggs and cover and simmer for 5 minutes.
  • Turn off the flame and serve hot with rice or bread.

Notes

  1. Boil the eggs until soft boil, so it can cook further in the curry for a few minutes. It will take about 10 minutes maximum to boil to get perfectly soft boiled eggs.
  2. Adding salt and vinegar helps in making the shell tighter and helps in easy peeling.
  3. Adding the boiled eggs quickly in cold water helps in stopping the cooking process and also helps in peeling the shells well.
Keyword egg recipes, Side dish recipes

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