Easy Egg Kurma (Spicy Egg Curry with Coconut)

Egg kurma is one of the delicious South Indian egg curry recipes. Also called muttai kurma, this egg coconut curry is made by boiling eggs and adding them to a gravy made of spices, aromatics and coconut.

South Indian style egg curry in a pink wok pan.

What is kurma?

Kurma is a South Indian-style curry made with basically anything like meat, fish or eggs. Apart from egg kurma, you can make chicken kurma, mutton kurma, prawn or fish kurma, mixed vegetable kurma, etc.

Kurma for chapathi is an easy weeknight dinner in many homes in South India. When I don’t have protein in my fridge, I reach out for the eggs to make kurma, egg kheema masala or Kerala-style nadan egg roast to pair with rice or chapathi.

The basic recipe is the same, except that you add or skip a few spices depending on what kurma you make. The other ingredients, especially coconut and aromatics (onions, ginger and garlic) are mandatory for the kurma recipe. The creamy blended coconut forms the base for this delicious and spicy egg curry.

Egg curry with coconut in a pink wok pan.

Let’s get on to the recipe without further ado:

Ingredients

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

Labelled ingredients for egg curry with coconut.
  • Eggs: Choose fresh ones. One of the simplest ways to test for freshness: Place the eggs in a bowl of water. Older eggs will float because a large pocket of air forms in the base, but fresh eggs will sink.
  • Coconut: Fresh grated coconut is a must-have ingredient for the kurma recipe.
  • Whole spices: Cumin and fennel seeds. If you have only the ground versions, add roughly ½ the quantity.
  • Spices: Basic Indian spices like chili powder, coriander powder, turmeric and garam masala.
  • Herbs: Mint and coriander leaves. You can use either one of them or both.
  • Oil: I prefer olive oil. You can use coconut oil or peanut oil. (The calories in egg curry may be slightly higher.)
  • Lemon juice: Adds a tangy flavor to the curry. It also provides vitamin C that helps absorb calcium in the eggs better.

How to make egg kurma: step by step

Hard boil the eggs

You don’t need instructions to boil eggs, but I’ve found that boiling eggs this way gives perfectly cooked eggs and also makes them easier to peel:

Take water in a deep pot and slowly place the eggs. Water should completely cover the eggs. Bring it to a rolling boil.

Boiled eggs in a pot.

Remove from heat and keep covered for 12 minutes for medium-sized eggs. (10 minutes for small eggs and 14 for large ones.)

Boiled eggs in a covered pot.

Transfer the eggs to a bowl of ice water (water should completely cover the eggs).

Boiled eggs in ice bath in a glass bowl.

After 5 minutes, peel the eggs. There you go! This way you can peel them very easily. And you get perfectly cooked egg whites with soft but well-cooked yolks.

Make onion paste

Roughly chop 2 onions, 4 garlic cloves and 1-inch piece of ginger. Blend them into a smooth paste.

Puree the tomatoes

Dice 2 medium-sized tomatoes. Blend them into a puree.

Tomato puree in a blender jar.

Make gravy

Heat 1 tablespoon of olive oil in a wok or wok pan. Add a bay leaf and the blended onion paste. Saute for 5 to 10 minutes on medium flame until browned.

Sauteed onion paste in a pink wok pan.

Add tomato puree and stir until the water evaporates and the puree thickens.

Tomato puree with sauteed onion paste in a pink wok pan.

Add 1 teaspoon chili powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric, ¼ teaspoon garam masala, 1 teaspoon salt and ½ teaspoon pepper.

Spices with tomato puree and sauteed onion paste in a pink wok pan.

Stir for a couple of minutes and add ½ cup of water. Bring it to a boil.

Water being added to the gravy for egg curry in a pink wok pan.

Reduce flame, cover and simmer for about 10 minutes. Meanwhile, prepare the coconut paste.

Spicy egg curry in a covered pink wok pan.

Blend coconut

Blend ¼ cup of coconut with 10 cashews and 1 teaspoon each of cumin and fennel seeds. Make a smooth paste.

Add the blended coconut to the curry. Simmer on low flame for 5 to 7 minutes until it starts bubbling.

Coconut paste with gravy in a pink wok pan.

Add half of the chopped coriander and mint leaves.

gravy for egg curry with coconut in a pink wok pan.

Add the eggs and lemon juice

Halve the boiled eggs and add them to the curry. Gently stir, trying not to break the eggs. (Don’t freak out if it breaks. Your egg kurma is still going to taste great!) Turn off the flame.

Add 2 teaspoons of lemon juice and garnish with the remaining herbs. Enjoy πŸ™‚

Recipe tips

  • Lemon juice: Add lemon juice after you turn off the heat. This will help preserve the citrus flavor and vitamin C.
  • Scaling: This recipe can be easily multiplied to serve more people. (Ideal if you’re planning Sunday brunch with chapathi kurma.)
  • Storing leftovers: This egg coconut curry can be stored in the fridge for about 3 days in a sealed container.
  • Freezing: This curry is not suitable for freezing since the texture of the eggs might change. However, you can freeze the gravy before adding the eggs. For reheating, thaw it overnight in the fridge and heat in the microwave. Add boiled eggs, lemon juice and herbs, and gently stir.
Egg kurma in a pink wok pan.

Common questions about boiling eggs

1. What is the secret to easy to peel eggs?

There are a few tricks to making boiled eggs that are easy to peel:
 
Add vinegar to the cooking water: Adding a teaspoon of vinegar to the water can help to break down the proteins in the egg whites, making the eggs easier to peel.
 
Use a slotted spoon to transfer the eggs to the ice bath: After boiling the eggs, transfer them to a bowl of ice water using a slotted spoon. This will help to cool the eggs quickly and prevent overcooking, which can make them harder to peel.
 
Crack the shells gently: Once the eggs have cooled, gently tap them on a hard surface to crack the shell all over. Be careful not to crack the egg too hard, as this can damage the egg white.
 
Peel under running water: Peel the eggs under cool running water, which can help to loosen the shell and make it easier to remove.

2. Is it better to peel boiled eggs hot or cold?

It is generally better to peel boiled eggs after they have been cooled in ice water rather than when they are still hot. Here’s why:
 
When eggs are boiled, the proteins in the egg white coagulate and become firm. However, the shell and the thin membrane beneath it can still stick to the egg white, making it difficult to peel. Cooling the eggs in ice water causes the egg white to contract and pull away from the shell, making it easier to peel.
 
If you try to peel boiled eggs while they are still hot, the shell may stick to the egg white, and it can also be more difficult to handle the hot eggs without burning yourself. It’s best to let the eggs cool down before attempting to peel them.
 
To cool boiled eggs quickly, remove them from the hot water and transfer them to a bowl of ice water. Allow the eggs to sit in the ice water for at least 5 minutes before attempting to peel them. This will help the egg white to separate from the shell and make them easier to peel.

3. Is it ok to put cold eggs in boiling water?

Cold eggs might crack if added to boiling water. If you’re using eggs straight from the fridge, follow the above instructions. They work for room-temperature eggs as well.

Spicy egg curry with rice on a white plate and egg kurma in a pink pan next to it.

What to serve with egg kurma

  1. Steamed Rice: Egg kurma is often enjoyed with steamed rice. The mild and creamy flavors of the kurma complement the rice perfectly.
  2. Roti/Naan: You can also pair egg kurma with Indian breads like roti or naan. The soft and slightly chewy texture of these breads works well with the creamy curry.
  3. Pulao: Serve egg kurma with fragrant basmati rice pulao for a more elaborate and flavorful meal.
  4. Paratha: These flaky and buttery flatbreads provide a nice contrast to the egg korma.
  5. Appam: These lacy, fermented rice pancakes have a slightly sweet taste and go well with the savory kurma.
  6. Bread: Egg kurma can be enjoyed with plain bread as well. It’s a quick and easy option, especially for breakfast or brunch.
  7. Dosa: If you prefer a lighter option, serve egg kuruma with dosa. The crispy and thin fermented crepes complement the egg coconut curry nicely.

Health Benefits of Eggs

  • Eggs offer complete protein, with all 9 essential amino acids.
  • They are nutrient-dense with more vitamins, minerals, and amino acids per calorie than most other foods.
  • They help your “good” cholesterol.
  • Eggs can lower your triglycerides which means they are heart healthy.
  • They can lower your odds of a stroke.
  • Eggs can help lose weight. Having them for breakfast keeps you feel full longer, so you’ll eat less throughout the day.
  • They promote eye health. Eggs are good sources of antioxidants. The fat they have makes it easy for your body to use the nutrients.
  • They are rich in Vitamin D and choline that help sharpen the brain(Source)
Egg kurma in a pink wok pan.

Printable Curry Paste Recipe

Grab a printable copy of the curry paste that helps home cooks like you cook different curries in 30 minutes or less:

.
South Indian style egg curry in a pink wok pan.

Easy Egg Kurma Recipe (with coconut)

No protein in your fridge? Make this easy egg curry with coconut. Egg kurma is one of the easiest curries you can make for chapathi, rice, naan, paratha or any bread of your choice.
Author: Sheeba
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course brunch, curry, dinner, LUNCH, Main Course
Cuisine Indian
Servings 4
Calories 181 kcal

Ingredients
  

  • 4 large eggs
  • 2 onions
  • 4 cloves garlic
  • 1 inch piece of ginger
  • 2 medium-sized tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon garam masala
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup coconut
  • 10 cashews
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 tablespoons coriander leaves chopped
  • 2 tablespoons mint leaves chopped
  • 2 teaspoons lemon juice

Instructions
 

Hard boil the eggs

  • Boiling eggs this way gives perfectly cooked eggs  with soft but well-cooked yolks and also makes them easier to peel:
  • Take water in a deep pot and slowly place 4 large eggs. Water should completely cover the eggs.
    Bring it to a rolling boil.
  • Once it boils, turn off the flame and keep covered for 12 minutes for medium-sized eggs. (10 minutes for small eggs and 14 for large ones.)
  • Transfer the eggs to a bowl of ice water (water should completely cover the eggs). After 5 minutes, peel the eggs.

Make gravy

  • Roughly chop 2 onions, 4 cloves garlic1 inch piece of ginger. Blend them into a smooth paste.
  • Heat 1 tablespoon olive oil in a wok or wok pan. Add a bay leaf and the blended onion paste.
    Saute for 5 to 10 minutes on medium flame until browned.
  • Dice 2 medium-sized tomatoes. Blend them into a puree.
    Add the puree to the pan. Stir until the water evaporates and the puree thickens.
  • Add 1 teaspoon chili powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric, ¼ teaspoon garam masala, 1 teaspoon salt, ½ teaspoon pepper.
  • Stir for a couple of minutes and add ½ cup of water. Bring it to a boil.
  • Reduce flame, cover and simmer for about 10 minutes. Meanwhile, prepare the coconut paste.

Make coconut-spice paste

  • Blend ¼ cup coconut with 10 cashews 1 teaspoon cumin seeds and 1 teaspoon fennel seeds. Make a smooth paste.
  • Add the blended coconut to the curry. Simmer on low flame for 5 to 7 minutes until it starts bubbling.

Add eggs

  • Halve the boiled eggs and add them to the curry. Add half of the chopped coriander and mint leaves.
    Gently stir, trying not to break the eggs. Turn off the flame.
  • Drizzle 2 teaspoons lemon juice and garnish with the remaining herbs. Enjoy the egg kurma with chapathi/rice.

Notes

  • Eggs: Choose fresh ones. One of the simplest ways to test for freshness: Place the eggs in a bowl of water. Older eggs will float because a large pocket of air forms in the base, but fresh eggs will sink.
  • Coconut: Fresh grated coconut is a must-have ingredient for the kurma recipe.
  • Whole spices: Cumin and fennel seeds. If you have only the ground versions, add roughly ½ the quantity.
  • Oil: I prefer olive oil. You can use coconut oil or peanut oil. (The calories in egg curry may be slightly higher.)
  • Lemon juice: Add lemon juice after you turn off the heat. This will help preserve the citrus flavor and vitamin C.
  • Scaling: This recipe can be easily multiplied to serve more people. (Ideal if you’re planning Sunday brunch with chapathi kurma.)
  • Storing leftovers: This egg coconut curry can be stored in the fridge for about 3 days in a sealed container.
  • Freezing: This curry is not suitable for freezing since the texture of the eggs might change. However, you can freeze the gravy before adding the eggs. For reheating, thaw it overnight in the fridge and heat in the microwave. Add boiled eggs, lemon juice and herbs, and gently stir.
Nutrition facts for muttai kurma.

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Author profile photo

Hi! I’m Sheeba, welcome to Go Healthy ever after!

I have a passion for cooking delicious nourishing food that’s easy to cook with fresh natural ingredients free from additives or preservatives. The easy healthy recipes you find here will inspire you to cook with creativity.

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