Pin You can make coconut milk egg curry in many different ways and this is my own version. When I am cooking for guests, this is an easy one to pull together because there’s not much chopping involved and who doesn’t love a good egg curry, right? Also helps me feel less guilty when I am cooking up a nice non-vegetarian dish for friends and TH has this great egg curry option, one of his favourites. A note on the coconut milk – you can make coconut milk at home in which case, use the lighter and thinner milk to cook the onion-tomato masala in and the thicker version as the final addition (otherwise it curdles). I usually default to store-bought coconut milk which I divide into two parts and dilute one half with equal amounts of water to get “thin” coconut milk. Works perfectly every time. You can also make a ton of variations to the recipe. I like to add some tomatoes for colour and a light tang, Kashmiri red chilli powder (or paprika) for more colour, and additional green chillies if I want it spicier and will be serving it with rice. Tone down or up everything in the ingredients list as you prefer and make this egg curry with coconut milk your own. More coconut and coconut milk based recipe ideas: Pin PinPin Step by Step Egg Curry with Coconut Milk First, hard boil the eggs. I usually follow the simple method of adding the washed eggs to a pot of boiling water. There should be enough water to cover the eggs fully Pin Cover and simmer the pot on low heat for 3 minutes then turn off the heat. After 30 mins, remove the eggs and peel gently. Slice the eggs into halves and set aside Heat oil in a wide pan and add the sliced onions along with the slit green chillies (if using) and a few curry leaves Pin Fry until golden brown Pin Meanwhile, grind or pound the garlic, and ginger together coarsely and aset aside. Add the spice powders – chilli, coriander, cumin, and turmeric – to the fried onions. Pin Saute for 20 seconds Pin Now add the ginger garlic paste and tomatoes to the above. Pin Fry again for a minute, the mixture will turn fragrant. Add the thin coconut milk to this along with salt. Bring this to boil Pin Lower heat and cook closed for 5-7 mins or until the onion and tomatoes are cooked soft. The gravy will also thicken a bit Pin On low heat, add the thick coconut milk and mix well Pin Do not boil for too long after the thick coconut milk is added. If you feel the gravy is too watery, boil the curry in an open pan before adding the thick coconut milk Pin Once it’s heated through and just begins to boil, add the eggs, chopped coriander leaves, and garam masala. Pin Mix together gently and remove from heat. Serve hot! Notes:
