Coconut Milk Egg Curry

During my road trips with my family from Trivandrum to Cochin, we used to stop at a cozy restaurant by the highway. They served appam and egg curry which remains one of the best fusions I have tasted. I was reminiscing about the egg curry recently and ventured down the path of discovering it in my kitchen. The rich coconut milk flavor was all I needed to take me to my happy place. Even if you’re not making appams this is a recipe to try 🙂


  • Prep time – 15 minutes
  • Cook time – 25 minutes


  • Hard Boiled Eggs – 6
  • Mustard seeds – 1 tsp
  • Curry Leaves – 10
  • Cinnamon stick (1 inch) – 1
  • Cardamom – 3
  • Peppercorns (Lightly Crushed) – 5
  • Indian Green Chilies (Slit) – 3
  • Ginger garlic paste – 2 tsp
  • Large Red Onion (Finely chopped) – 2 cups
  • Large Tomatoes (Finely chopped) – 2
  • Turmeric Powder – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Kashmiri Red Chili Powder – 1/2 tsp
  • Tamarind Water – 1/5 cup
    • Take a small lime sized ball of tamarind and mix it with warm water. Let it soak for 5 minutes. Drain and use the water
    • If you have tamarind paste instead, use 1/2 tsp
  • Thin Coconut Milk – 1 cup
    • To make thin coconut milk, mix 1/2 cup coconut milk with 1/2 cup water. If the coconut milk you have is thin then this step is not required
  • Thick Coconut Milk – 1/2 cup
  • Coconut Oil – 2 tbsp
  • Salt to taste


  1. In a deep dish pan, heat the coconut oil. Add the curry leaves, mustard seeds, peppercorn, cinnamon, cardamom, and green chilli
  2. When the mustard seeds sputter, add the ginger garlic paste
  3. Add the onions immediately and saute till they are golden brown
  4. Add the tomatoes, tamarind water, masala powders and salt. Mix until the tomatoes are soft
  5. Add the thin coconut milk. Mix for a minute
  6. Add the hard boiled eggs. Mix for a few seconds
  7. Pour the thick coconut milk and mix gently until well combined



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