Egg Curry In Coconut Milk Recipe


  • 1 tablespoon vegetable oil
  • 1 small onion, finely diced
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 cup unsweetened coconut milk
  • 1 cup water
  • 2 tablespoons tomato paste
  • Salt, to taste
  • 4 eggs, hard-boiled and peeled
  • 1/4 cup chopped fresh cilantro leaves, for garnish


  1. Heat the oil in a large saucepan over medium heat. Add the onion, ginger, and garlic and cook until the onion is soft and translucent, about 5 minutes.
  2. Add the ground coriander, cumin, turmeric, cinnamon, cardamom, and cayenne pepper (if using) and cook for another minute, until fragrant.
  3. Stir in the coconut milk, water, and tomato paste and bring the mixture to a simmer. Season with salt, to taste.
  4. Carefully add the hard-boiled eggs to the saucepan and gently stir to coat them with the sauce.
  5. Simmer the curry for about 10 minutes, until the sauce has thickened and the eggs are heated through.
  6. Serve the coconut egg curry hot, garnished with chopped fresh cilantro leaves. Enjoy!


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