Make Ahead

South Indian Style Egg Curry in Coconut Milk

May  3, 2016
5 Ratings
Photo by Richa Gupta
  • Serves 4
Author Notes

My love affair with South Indian food began when I met my husband. Up until then, my knowledge of the cuisine was abysmal at best. Most people aren't aware of this, but Indian cuisine is not one, but many. There are variants of a particular dish in almost every state and that's dominated by the produce, temperature, weather conditions, culture and even language sometime. This south indian style egg curry is actually quite basic. It doesn't claim to be from somewhere, but is from everywhere in the south of India. It works for us, my husband and I because we get the creaminess that North Indians seek and the fragrance of coconut milk and curry leaves that's so indigenous to the south. It's a quick curry, which can be easily adapted to suit your taste, and is open to substitutions like boiled potatoes or paneer for egg. —Richa Gupta

What You'll Need
  • 6 Hard Boiled Eggs
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard Seeds
  • 1 inch pieces Cinnamon Stick
  • 3 Cardamom Pods
  • 5 Peppercorns, lightly smashed
  • 1 teaspoon finely chopped Ginger
  • 6 cloves Garlic
  • 2 large Onions, finely chopped
  • 3 large Tomatoes, finely chopped
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Chili Powder
  • 1/4 cup Tamarind Water
  • 1/2 cup thick Coconut Milk
  • 8-10 Curry Leaves
  • Salt to taste
  1. In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
  2. Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy and add tamarind water and thin coconut milk.
  3. Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5. At this point, add some water if you need to adjust the consistency.
  4. Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.
  5. Note 1: To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 11 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.
  6. Note 2: To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.

See what other Food52ers are saying.

  • Bibi Maizoon
    Bibi Maizoon
  • Richa Gupta
    Richa Gupta
  • Lyn
  • diana

4 Reviews

Lyn June 5, 2020
I bought the ingredients and then when I began to make it, there was no amount of green chilli listed, so I just used 2. Then further on, no amount for the thin coconut milk. I had not bought any so used water.
diana July 6, 2017
I think there is also a line missing for how much thin coconut milk is needed, as only thick coconut milk is listed in the ingredients.
Bibi M. May 23, 2016 like no one made this I guess?
According to the directions there should be coriander powder
& garlic in this recipe yet none is listed in the ingredients.
I made this using 2 tsp garlic paste, 2 tsp coriander powder, and 1 tsp tamarind paste mixed into 1/4 C water. I didn't have any curry leaves so I stirred through a tablespoon of chopped cilantro at the end. Delicious!
Richa G. May 24, 2016
Hey Bibi, thanks for trying this out and so happy to hear that you liked it! I must have made a mistake while typing this recipe but have added the coriander powder and garlic now.