Hard boiled eggs in coconut milk curry

I have discovered that Indian cuisine has a variety of ways of preparing eggs–creative dishes way more interesting than omelettes and scrambled eggs!

Boiled eggs in coconut milk curry—serves 2

  • 4 eggs
  • Cooking fat, such as coconut oil or ghee
  • ¼ t mustard seeds
  • ¼ t cumin seeds
  • Stem of curry leaves, about 8 leaves
  • 1 medium onion, finely sliced
  • 2 cloves garlic, minced
  • ¼ t turmeric
  • ½ t red chilli powder (optional)
  • 1 T coriander powder
  • 1 t garam masala powder
  • ¼ t salt
  • ¼ to 1/3 cup coconut milk, preferably homemade
  1. Boil the eggs, peel and slice in half.
  2. Heat cooking fat in a wide pan and add mustard seeds. When they start to pop and sizzle, add cumin seeds and curry leaves.
  3. Add onion. Saute onion until turns brown on the edges.
  4. Add the garlic, turmeric, chilli powder, coriander powder and garam masala powder. Fry for a few minutes.
  5. Turn heat to medium-low and add the coconut milk, starting with less at first. Add more if necessary. You can increase the heat if necessary to bring to a light simmer. Do not boil coconut milk; otherwise it will curdle!
  6. Add salt and and eggs and simmer for a few minutes.

coconut egg curry


Egg and Mixed Vegetable Curry

My very good friend, Satyapriya Pillai, is an egg-celent cook. This is like an Indian vegetable curry with hard-boiled eggs added.

Egg Vegetable Curry

Feb14 007

  • 1 onion, chopped
  • 2 green cardamom
  • 1 black cardamom
  • 1 small stick cinnamon
  • 2 cloves
  • 2 cashews
  • Cooking fat of choice
  • ½ cup green beans, cut into 1-inch pieces
  • ½ cup peas
  • 1 carrot, sliced or cut into sticks
  • 4 mini eggplant, quartered length-wise with  tops intact, or 1 small regular-sized eggplant, chopped
  • 1 cup cauliflower, chopped
  • ¼ t turmeric
  • Salt
  • 1/3 cup stock or brothFeb14 001
  • 3-6 hard-boiled eggs
  1. Saute onion, cardamom, cinnamon, cloves and cashews. Grind in blender to make a paste.
  2. Saute the vegetables until start to soften. Add turmeric, salt, paste and stock/broth and mix.
  3. Add hard-boiled eggs. Insert a few shallow slices into each egg to allow the sauce to enter. Cover and cook on medium high for five minutes.