Egg Kurma

An egg curry with coconut and spices.

Category : Egg
Rating :
Total Votes : 0
Serving :4
Cooking Time : 30minutes
Cusine Type : Kerala


Eggs - 4
Grated coconut - 1 cup
Green chillies - 4
Fennel seeds(Perumjeerakam) - 1/2 tsp
Onions(medium) - 2
Tomatoes(large) - 2
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder -1/2 tsp
Chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - A handful
Curry leaves - A few
Mustard seeds - 1 tsp
Salt - As required
Oil - As required


Boil and shell eggs. Using a small knife, make inch-long slits, length-wise on the eggs. Keep aside.

Grind grated coconut and fennel seeds till smooth, and keep aside.

Heat oil in a pan. Fry the onions till transparent. Then, add chillies, ginger and garlic paste and fry till they turn brown. Then, add the tomatoes and fry till pulpy. Add turmeric, coriander and chilli powders and saute for a while. Then add the ground ingredients and fry till the raw smell goes. Add 2 cups of water and salt, and bring to a boil. Slip in the boiled eggs and simmer till gravy is thick. Sprinkle garam masala and mix gently. Remove egg korma from fire. Season egg korma with curry leaves and mustard seeds. Garnish it with chopped coriander leaves.

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Tips of the day
To remove tomato skin easily, soak them in very hot water for 10 minutes. Remove, peel and then use as required.