All recipes

Egg curry with coconut milk

Mutta curry

Egg curry with coconut milk
Photo: Bipinkdas, CC BY-SA 3.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Eggs8
  • Brown onions200 g (~1½ medium)
  • Tomatoes120 g (~1 medium)
  • Ginger10 g
  • Garlic4 cloves
  • Coconut milk240 ml
  • Kashmiri chilli powder1¾ tsp
  • Coriander powder1 tbsp
  • Garam masala1 tsp
  • Turmeric powder¼ tsp
  • Curry leaves¾ sprig
  • Coconut oil1 tbsp
  • Salt1 tsp

You need

  • Medium saucepan with lid
  • Kadai or deep sauté pan with lid
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. Put 8 eggs in the saucepan and cover with cold water. Bring to the boil on high, then cook on medium for 10 minutes. Cool in cold water and peel. Halve them.
  2. While the eggs cook, slice 200 g (~1½ medium) onion, chop 120 g (~1 medium) tomato, and finely chop 10 g ginger and 4 cloves garlic.
  3. Heat 1 tbsp coconut oil in the kadai on medium. Add ¾ sprig curry leaves and the onion and cook 6 minutes until soft and light golden.
  4. Add the ginger and garlic and stir 1 minute.
  5. Turn to low. Add ¼ tsp turmeric, 1¾ tsp chilli powder, 1 tbsp coriander powder and 1 tsp garam masala. Stir 1 minute until fragrant.
  6. Add the tomato and cook on medium for 3 minutes until soft.
  7. Pour in 240 ml coconut milk, 240 ml (about 1 cup) water and 1 tsp salt. Bring to a gentle simmer on medium-low.
  8. Add the eggs, cut side up, and simmer on low for 5 minutes until the gravy is creamy. Do not boil hard or the coconut milk splits.

Tips

  • For a toddler, mash half an egg into a spoon of gravy and a little rice. The coconut milk keeps it mild.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Contains: egg.
  • Toddlers: take their portion out before adding chilli or pepper.