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
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
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
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.
Video
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.
