Egg Curry Recipe – Authentic Indian Egg Masala with Coconut

Last Updated on 4 months by Neha Deshmukh

Egg Curry Recipe – Authentic Indian Egg Masala with Coconut

Hey everyone! If you’re anything like me, a good egg curry is ultimate comfort food. It’s quick, satisfying, and packed with flavour. I remember first making this when I was a student – it was budget-friendly and tasted way better than anything I could get delivered! This recipe is my go-to, and I’m so excited to share it with you. It’s a beautiful blend of aromatic spices and creamy coconut, creating a truly authentic Indian Egg Masala.

Why You’ll Love This Recipe

This Egg Curry isn’t just another curry; it’s a flavour explosion! It’s relatively quick to make – perfect for a weeknight dinner. The coconut adds a lovely sweetness and richness that balances the spices beautifully. Plus, it’s incredibly versatile. Serve it with rice, roti, or even naan – it’s delicious any way you have it!

Ingredients

Here’s what you’ll need to create this delicious Egg Curry:

• 3 boiled eggs
• 2 tablespoons oil
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 cup chopped onions
• 3-4 slit green chillies
• 5-6 curry leaves
• 1 teaspoon ginger garlic paste
• 3-4 tomatoes (pureed) – about 200ml
• 2 tablespoons roasted coconut paste or coconut milk (200ml)
• Salt to taste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon black pepper powder
• 2 tablespoons chopped coriander leaves
• 1 cup water (240ml)

Ingredient Notes

Let’s talk ingredients! The star here is definitely the coconut. You can use either coconut paste (made from freshly grated coconut) or coconut milk – both work wonderfully. I grew up with my grandmother using coconut paste, which gives a more intense coconut flavour. Coconut milk is a bit milder and creamier.

The spice blend is key to that authentic Indian flavour. Don’t be shy with the spices! Traditionally, mustard oil is used in many Indian households, especially in North India, for its pungent flavour. However, you can easily substitute it with vegetable oil or sunflower oil if you prefer. Fresh curry leaves are a must – they add such a unique aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a good, heavy-bottomed cooking vessel. Once hot, add the cumin seeds and mustard seeds. Let them splutter – this releases their amazing flavour!
2. Add the chopped onions, slit green chillies, and curry leaves. Sauté until the onions soften and turn a lovely golden brown.
3. Now, add the ginger garlic paste and sauté for another minute or two, until the raw aroma disappears. This is important – you don’t want that harsh garlic taste!
4. Pour in the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
5. Time for the spices! Add the salt, red chilli powder, turmeric powder, coriander powder, cumin powder, and black pepper powder. Mix well to combine.
6. Cook the masala (spice mixture) for a few more minutes, until the oil surfaces at the edges. This ensures the spices are nicely roasted and fragrant.
7. Incorporate the coconut paste or coconut milk. Cook for 2-3 minutes, stirring constantly.
8. Add the chopped coriander leaves and water. Simmer on low heat for 10-15 minutes, allowing the flavours to meld together beautifully.
9. While the curry simmers, let’s fry the eggs! In a separate pan, fry the boiled eggs with a sprinkle of salt, turmeric powder, red chilli powder, and pepper until they’re golden brown.
10. Gently add the fried eggs to the curry. Simmer for another 2 minutes to let them soak up all that delicious flavour.
11. Serve hot with steamed rice or your favourite Indian breads!

Expert Tips

• Don’t overcrowd the pan when frying the eggs. Fry them in batches if necessary.
• For a richer flavour, use homemade tomato puree.
• Adjust the amount of green chillies to your spice preference.
• A pinch of garam masala at the end adds a lovely finishing touch.

Variations

• Vegan Adaptation: Use plant-based egg alternatives like tofu or chickpeas. Marinate them in turmeric and black salt for an eggy flavour.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often part of Bengali or South Indian feasts, especially during celebrations. My aunt always makes a larger batch for Durga Puja!

Serving Suggestions

This Egg Curry is incredibly versatile. Here are a few ideas:

• Serve with fluffy steamed rice for a classic combination.
• Enjoy with roti or paratha for a satisfying meal.
• Pair with naan bread for dipping into the delicious gravy.
• A side of raita (yogurt dip) can help cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

What type of rice pairs best with this egg curry?

Basmati rice is a classic choice! Its long grains and delicate flavour complement the curry perfectly. Jeera rice (cumin rice) is also a fantastic option.

Can I use store-bought ginger-garlic paste?

Absolutely! It’s a convenient option when you’re short on time. Just make sure it’s fresh and good quality.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What is the best way to fry the eggs for this recipe?

Shallow frying is best. Use medium heat and a little oil to get a nice golden-brown colour.

Can this curry be made ahead of time?

Yes! You can make the curry base (without the eggs) a day ahead and store it in the refrigerator. Add the fried eggs just before serving.