A spicy egg dish in a coconut milk curry


10 eggs boiled

1 medium sized onion chopped

1 tsp jeera

1.5 – 2 tsp chili powder mixed with a small amount of water

Pinch turmeric

½ tsp ginger-garlic paste

2 small roma tomatoes chopped

2 tsp dhania powder

1 tsp tomato paste mixed with water

½ cup coconut milk

½ big bell pepper, slivered and sautéed with1/2 tsp garlic powder


Sautee onions until golden brown

Roughly blend onions in blender until chunky paste

Heat oil on medium

Add 1 tsp jeera

Add onion paste

Add turmeric

Add salt if splattering too much

Sautee paste and add ½ tsp ginger-garlic paste

After ginger-garlic paste, added chili powder (mixed in water)


Add 2 tsp dhania powder

Add ¼ tsp garam masala

In separate container, add chopped tomatoes, turmeric, salt, chili powder, oil and microwave for 3 minutes

Add tomatoes mixture

Add 1 cup hot water

Add tomato paste

Allow to simmer

Add ½ cup coconut milk at the end

Add boiled eggs and simmer covered on low

When finished, can add fresh slivered green chilis and sautéed bell peppers

Can add additional water if too thick

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