Egg Curry Recipe- Coconut, Sesame & Spicy South Indian Style

Last Updated on 3 months by Neha Deshmukh

Egg Curry Recipe – Coconut, Sesame & Spicy South Indian Style

Hey everyone! If you’re anything like me, a good egg curry is a total comfort food. But this isn’t just any egg curry. This one’s special – a South Indian style curry brimming with coconut, sesame, poppy seeds, and a lovely spicy kick. I first made this when I was craving something my grandmother used to make, and honestly, it’s been a family favorite ever since. It’s a little bit different, a little bit more flavorful, and totally worth the effort.

Why You’ll Love This Recipe

This Egg Curry is a delightful change from the usual tomato-based versions. The coconut and sesame paste gives it a unique richness and depth of flavor you won’t find anywhere else. Plus, the tamarind adds a lovely tang that balances the spices perfectly. It’s a relatively quick weeknight meal, but tastes like you’ve been simmering it all day!

Ingredients

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

• 6 boiled eggs
• 1.5 tbsp roasted peanuts
• 1.5 tbsp sesame seeds
• 1 tbsp fresh coconut, grated
• 0.5 tbsp poppy seeds
• Oil, for frying and tempering
• 0.25 tsp cumin seeds
• 1 pinch fenugreek seeds
• 2 dry red chillies
• 4 garlic flakes
• 8-10 curry leaves
• 2 green chillies
• 0.75 tsp red chilli powder
• 0.5 tsp cumin powder
• 1 tsp coriander powder
• 0.33 tsp turmeric powder
• 1.5 tbsp tamarind paste
• 1 cup water
• Salt, to taste
• 0.25 tsp garam masala

Ingredient Notes

Let’s talk about a few key ingredients that make this curry sing!

• Sesame Seeds: Don’t skip these! They add a wonderful nutty aroma and flavor. Dry roasting them really brings out their best.
• Poppy Seeds (Khus Khus): These contribute to the creamy texture of the gravy. Again, a quick dry roast is key.
• Fresh Coconut: Freshly grated coconut is best, but if you’re short on time, unsweetened desiccated coconut works in a pinch.
• Tamarind Paste: This is what gives the curry its signature tang. You can find it at most Indian grocery stores. If using a block of tamarind, soak it in warm water and extract the paste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently fry the boiled eggs in oil for about 2 minutes. Make a few surface slits on each egg – this helps them absorb all those amazing flavors. Set them aside.
2. Now, let’s make the magic paste. Dry roast the sesame and poppy seeds until fragrant. Then, grind them together with the peanuts and coconut into a smooth paste. A little water helps if needed.
3. Heat some oil in a pan and temper it with cumin seeds, fenugreek seeds, dry red chillies, curry leaves, green chillies, and garlic. Let it sizzle for a minute until fragrant.
4. Add the ground paste to the pan and sauté on medium heat for about 10 minutes, or until the oil starts to separate from the mixture. This is important – it means the paste is cooked through.
5. Add the red chilli powder, cumin powder, coriander powder, and turmeric powder. Fry for another minute, stirring constantly to prevent burning.
6. Gently add the fried eggs and coat them with the spice mixture.
7. Stir in the tamarind paste and cook covered for about 5 minutes.
8. Pour in the water and add salt to taste. Bring to a simmer and cook for 12-15 minutes, or until the gravy has thickened to your liking.
9. Finally, finish with a sprinkle of garam masala. Give it a good stir and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the eggs. Fry them in batches if necessary.
• Be patient when sautéing the paste. Cooking it properly is crucial for a flavorful curry.
• Adjust the amount of green chillies and red chilli powder to suit your spice preference.
• A splash of coconut milk at the end adds extra richness (optional!).

Variations

• Vegan Adaptation: Swap the eggs for firm or extra-firm tofu, cubed and lightly fried.
• Spice Level:
  • Mild: Reduce the green chillies to 1 and use only 0.5 tsp of red chilli powder.
  • Medium: Stick to the recipe as is.
  • Hot: Add an extra green chilli and increase the red chilli powder to 1 tsp.
• Festival Adaptations: My family loves to make a slightly sweeter version of this curry for Onam or Pongal, adding a teaspoon of jaggery to the gravy.

Serving Suggestions

This Egg Curry is fantastic with a steaming bowl of rice. It also pairs beautifully with roti, paratha, or appam. A side of simple raita (yogurt dip) can help cool things down if you’ve gone heavy on the spice!

Storage Instructions

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

FAQs

1. What type of oil is best for this Egg Curry?

I usually use coconut oil or vegetable oil, but any neutral-flavored oil will work.

2. Can I use store-bought coconut paste instead of fresh coconut?

Yes, you can! Just make sure it’s unsweetened. About 1/2 cup of store-bought paste should be equivalent to 1 tbsp of fresh coconut.

3. How can I adjust the spice level of this curry?

Easily! Reduce or increase the amount of green chillies and red chilli powder. You can also remove the seeds from the green chillies for a milder flavor.

4. What is the best way to serve this Egg Curry – with rice or roti?

Honestly, both are amazing! It really depends on your preference. I personally love it with fluffy rice to soak up all that delicious gravy.

5. Can this curry be made ahead of time? How does it hold up?

Absolutely! It actually tastes even better the next day. The flavors meld together beautifully. Just store it in an airtight container in the fridge and reheat when you’re ready to eat.