Name: Egg Coconut Curry recipe by Femina Shiraz at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: Eggs 3; Onion 1/2 (finely chopped); Tomatoes 1 (chopped); Grated coconut 1 cup; Green chilies 2 (cut lengthwise); Turmeric powder 1/4 tsp; Red chili powder 1/2 tsp; Salt as required; Water 1 1/2 cups; Curry leaves 2 sprigs; Coconut oil 2 tbsp; Fennel seeds 1 tbsp; Fenugreek seeds 1/2 tsp; Shallots 6

ABOUT Egg Coconut Curry RECIPE

A quick and simple curry that can be prepared in a jiffy. This egg coconut curry is flavorful and perfect to be served along with appams, idiyappam or even ghee rice.

Ingredients Serving: 3

Eggs 3
Onion 1/2 (finely chopped)
Tomatoes 1 (chopped)
Grated coconut 1 cup
Green chilies 2 (cut lengthwise)
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Salt as required
Water 1 1/2 cups
Curry leaves 2 sprigs
Coconut oil 2 tbsp
Fennel seeds 1 tbsp
Fenugreek seeds 1/2 tsp
Shallots 6

Instructions

Grind together the grated coconut, fennel seeds, onion, shallots, and turmeric powder.
Heat coconut oil in a pan. Add the fenugreek seeds and allow to brown a little. Add the curry leaves and saute for a minute. add the ground coconut mix, rec chilli powder and saute for a minute. Then add water and salt and mix well. Let the mixture boil.
Next add the chopped tomatoes and green chilies.
Lower the flame and break the eggs one by one into the boiling curry. Cook covered for 5-7 minutes.
Serve hot with rice or appams.

Similar Recipes