Egg curry


A simple and mouth-watering recipe for curried, hard-boiled eggs! This curry is a great accompaniment with hot appams or chapathis.



6 eggs

2 tsp coriander powder

1 tsp chilli powder

¼ tsp chilli powder

¼ tsp pepper powder

1€ cinnamon

3 cloves

2 cardamom pods

4 tsp oil

¼ cup onion, finely sliced

3 green chillies, half slit

1 tsp ginger, sliced

9 garlic cloves

2 tsp vinegar

1½ cups thin coconut milk

Salt to taste

2 potatoes, medium sized

½ cup thick coconut milk

For the seasoning

1 tsp oil

½ tsp ghee

½ tsp mustard seeds

2 tsp onion, sliced

A few curry leaves


Hard boil and shell the eggs and set aside.
Grind ingredients 2 to 8 to a fine paste.
Heat oil and fry the onion, green chillies, ginger and garlic. Add the masala paste and fry well.
Dilute the vinegar with thin coconut milk and add salt.
Stir into the masala and bring to boil.
Cut the potatoes into quarters, add to the gravy, and cook until done.
Add the thick coconut milk and bring to boil once more. Halve the boiled eggs and add to the gravy. Remove from fire.
Heat oil and ghee. Splutter mustard seeds, add onion and curry leaves and fry lightly. Pour over curry. Serve hot.