Recipes

Coconut Egg Curry

A comforting simple egg curry that gets its mellow flavours from turmeric and coconut milk. Not a very spicy curry (unless you choose to make it so!), but one with fragrant undertones thanks to nigella seeds and curry leaves.

Serves:
4
Prep Time:
5 min
Cook Time:
15 min

Ingredients

  • 3 tbsp ( 45 mL ) cooking oil
  • ½ tsp ( 2.5 mL ) nigella seeds
  • 1 sprig curry leaves
  • 1 cup ( 250 mL ) finely diced onion (1 large or 2 small)
  • 1 1/4 tsp ( 6.5 mL ) ginger paste
  • 1 tsp ( 5 mL ) garlic paste
  • ¾ tsp ( 4 mL ) salt
  • 1 1/4 tsp ( 6.5 mL ) red chili powder
  • ⅓ tsp ( 2 mL ) turmeric powder
  • ½ cup ( 125 mL ) water
  • 1 can coconut milk
  • 4 to 6 hard-boiled eggs
  • Additional coconut milk, chopped cilantro, curry leaves, sliced green chilies (optional garnishes)

Instructions

  1. Heat the oil in a sauté pan on medium-high heat. Once it shimmers, add the nigella seeds and curry leaves. They will sizzle when they hit the oil.

  2. Add the onion. Sauté, stirring occasionally, until the edges turn golden.

  3. Add the ginger and garlic pastes. Sauté for 30 to 45 seconds or until the pastes lose their ‘raw’ smell.

  4. Lower the heat to medium. Add the salt, red chili powder and turmeric. Sauté for 30 seconds, then add a splash of water to ensure the spices don’t burn.

  5. Bring the curry to a boil. Cover and simmer for 10 minutes. 

  6. Add the coconut milk and eggs and bring to a boil. Taste and adjust the seasonings as desired.

  7. Garnish with a small drizzle of additional coconut milk, and chopped cilantro, curry leaves, and sliced green chilies. 

Notes

For a smoother curry, run the curry base through an immersion blender before adding the coconut milk and eggs.