Coconut Milk Egg curry

I love to make different curry than usual .. This one i just made instantly what ever was available at home .. I love using fresh ingredients and also used freshly pressed coconut milk for this which taste soo good . This egg curry can be eaten with ghee rice or dosa anything that you like it’s just taste good ..


  1. 3 tbsp oil
  2. 1 inch Cinamon
  3. 2/3 Cloves
  4. 1 tbsp Peppercorns
  5. 1 tsp Cumin seed
  6. 1 tsp Saunf
  7. 1/4 Cup Ming leaves
  8. Handful Coriander leaves
  9. 5 Green chilies
  10. 4/5 cloves Garlic
  11. 1 Inch Ginger
  12. 5 baby tomatoes or just 1 big tomato
  13. 1 Big onion Sliced
  14. leaves Curry
  15. Salt
  16. Turmeric
  17. Kashmiri Chilli powder
  18. Coriander powder
  19. 1 Cup Coconut Milk
  20. Boiled eggs


  1. Heat a tsp oil in kadai add the whole spices including prepper corn,cumin,saunf sauté for while then add green chilies,coriander leaves and mint leaves sauté a while. Then add the ginger garlic cook for while n remove from pan and cool down completely.

  2. Now put that whole spices and blend it smooth paste just adding very little water.Now heat a pan add oil or ghee. Sauté onions till translucent and then add the paste and cook till oil separate. Now add all dry ingredients and cook again well add water little to cook all together.

  3. Then add the eggs halves and cook in that masala for while and then add the tomatoes cook for while. Let not the tomatoes cook completely last add the coconut milk and curry leaves and just move the pan and cook for just 5min and remove. You can also add two drops of coconut oil at end.

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