Coconut Egg Curry
Coconut Egg Curry
SERVES 3
5 MINS PREP
COOKS IN 15 MINS
Egg curries are a much-loved Indian food choice for many avoiding meat. Try this really quick and easy coconut version for a delicious twist on your eggs!
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
Egg curries are really delicious and are, in some places, eaten for breakfast with flatbreads - and with rice for lunch or dinner in others. It is a really quick and easy meal and delivers on satisfaction at any time of the day. Serve with rice or flaky parathas for a delicious 15 minutes meal!
Ingredients
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1-11/2 tbsp. vegetable oil
- 4-5 large eggs
- 1 small onion, halved and sliced
- 6 baby tomatoes, halved
- Salt and pepper to taste
Method
- Boil the eggs for 6-7 minutes depending on size. Set a timer, drain out the hot water and add cold water to stop them cooking.
- Meanwhile, heat the oil in a saucepan. Add the spices and chilli from the spice sachet in the kit. The spices should start sizzling straight away. Turn the heat right down. Once the popping decreases, add the onions, season lightly and cook until golden on the edges.
- Add the curry from the packet, 100ml water and the tomatoes. Bring to a simmer and cook for 5 minutes, or until the tomatoes have softened. The curry should be lightly creamy. If necessary, add a little more water and bring to a simmer.
- Meanwhile, peel the eggs and carefully halve lengthways.
- Add the eggs, sunny-side up, and shake the pan a little so they are submerged in the sauce. Cook for another 1-2 minutes. Adjust seasoning to taste and serve.
Tailored to Taste
Egg curries are really delicious and are, in some places, eaten for breakfast with flatbreads - and with rice for lunch or dinner in others. It is a really quick and easy meal and delivers on satisfaction at any time of the day. Serve with rice or flaky parathas for a delicious 15 minutes meal!
Ingredients
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1-11/2 tbsp. vegetable oil
- 4-5 large eggs
- 1 small onion, halved and sliced
- 6 baby tomatoes, halved
- Salt and pepper to taste
Method
- Boil the eggs for 6-7 minutes depending on size. Set a timer, drain out the hot water and add cold water to stop them cooking.
- Meanwhile, heat the oil in a saucepan. Add the spices and chilli from the spice sachet in the kit. The spices should start sizzling straight away. Turn the heat right down. Once the popping decreases, add the onions, season lightly and cook until golden on the edges.
- Add the curry from the packet, 100ml water and the tomatoes. Bring to a simmer and cook for 5 minutes, or until the tomatoes have softened. The curry should be lightly creamy. If necessary, add a little more water and bring to a simmer.
- Meanwhile, peel the eggs and carefully halve lengthways.
- Add the eggs, sunny-side up, and shake the pan a little so they are submerged in the sauce. Cook for another 1-2 minutes. Adjust seasoning to taste and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
We recommend
Aubergine and Spinach Coconut Curry
Butternut Pumpkin, Kale and Feta Gratin
Cannellini Bean and Vegetable Curry
Coconut Chicken and Vegetable Tray Bake
Goan Style Fish Curry
Kerala Chilli Fish Curry
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
Keralan Coconut Curry
Keralan Coconut Dauphinoise Potatoes
Keralan Coconut Mudcrab Curry by Harry Foster
Keralan Coconut Seafood Gratin
Keralan Coconut Vegetable Curry
Keralan Coconut Vegetable Curry with Crispy Curry Leaves
Proper Keralan Chicken Curry
Roasted Pumpkin Curry
South Indian Chicken Curry with Spinach and Ginger
Spicy South Indian Prawn Curry
Sticky Ginger Pork Stir-fry with a Coconut Broth and Rice Noodles
Summery chicken and vegetable Stew