Coconut Egg Curry
Eggs boiled to perfection and gently cooked in a luscious coconut milk base, along with onion, ginger, garlic, and a medley of spices. This swift and delectable side dish is an effortless addition to your menu, often enjoyed for breakfast alongside Appam (Rice and Coconut pancake), Noolappam (String Hoppers), or Puttu.
Ingredients
- 4 eggs hard-boiled and peeled
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 2 dried red chillies
- 1 onion roughly chopped
- 1-2 Serrano peppers slit
- 1 teaspoon turmeric
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ teaspoon meat masala
- 1 sprig of fresh curry leaves
- 1 13.5 ounce can of organic full-fat coconut milk
Instructions
- Melt coconut oil in a deep skillet or dutch oven and add mustard seeds. When the seeds start to splutter, add dried red chilies, onions, and slit Serrano pepper(s).
- After about 10 minutes or once the onions soften, add turmeric, salt, black pepper, meat masala and curry leaves and stir-fry for a minute.
- Next, add the can of coconut milk and cook on low for 5-6 minutes, stirring occasionally.
- Add the eggs, cook for a couple more minutes, then serve.
Nutrition
Calories: 288kcalCarbohydrates: 7gProtein: 3gFat: 29gSaturated Fat: 25gCholesterol: 3mgSodium: 56mgPotassium: 366mgFiber: 2gSugar: 1gVitamin A: 660IUVitamin C: 25mgCalcium: 39mgIron: 4mg
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