This golden egg curry is made with curry-leaf spiced coconut milk. It’s creamy, spicy, and delicious – it’s also a breeze to make!
What is Coconut Egg Curry?
This coconut egg curry is also known as nadan matta egg curry. It’s a dish made up of hard-boiled eggs in coconut gravy.
I love egg curry, and I love coconut milk, so it only makes sense that coconut egg curry is one of my favorite dishes to make and eat! While I’d love to take credit for this unique combination (eggs and coconut), it’s a very popular dish in Kerala, a state in India.
I grew up eating a lot of North Indian & Punjabi Food because that’s where my parents are from (I actually have a fantastic Punjabi Egg Curry recipe on the blog too). I have to admit, though, that I might just like South Indian food better, particularly Keralite food. The cuisines are SO different! And I love the flavor combination of fresh curry leaves and coconut – two major ingredients in Keralite cuisine.
My husband’s family is from Kerala, and there, they eat this coconut egg curry for breakfast. Since Roby (hubby) is used to having this dish for breakfast or brunch, he thinks it’s a little strange when I make it for dinner, but he helps me gobble it up anyway.
“This is one of our favorite recipe of Ashley’s. It’s quick and easy to make and turns out delicious every time with the same taste.”Anwesha
Coconut Egg Curry Ingredients
This recipe calls for a small handful of ingredients and is incredibly easy to make. You only need one pan, and then you have to add the ingredients at the right time (follow the directions below). When you cut the onions, leave them a little choppy so that you can taste them alongside the egg – I love the texture that the chopped onions add to the dish.
I could eat this egg curry all week – it’s that good. You can enjoy it for breakfast, lunch or dinner. Once it’s gone, you’ll be thinking about when to make it again!
- 4 eggs hard-boiled and peeled
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 2 dried red chillies
- 1 onion roughly chopped
- 1-2 Serrano peppers slit
- 1 teaspoon turmeric
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ teaspoon meat masala
- 1 sprig of fresh curry leaves
- 1 13.5 ounce can of organic full-fat coconut milk
- Melt coconut oil in a deep skillet or dutch oven and add mustard seeds. When the seeds start to splutter, add dried red chilies, onions, and slit Serrano pepper(s).
- After about 10 minutes or once the onions soften, add turmeric, salt, black pepper, meat masala and curry leaves and stir-fry for a minute.
- Next, add the can of coconut milk and cook on low for 5-6 minutes, stirring occasionally.
- Add the eggs, cook for a couple more minutes, then serve.
just for fun, here’s a photo from 2013:
Like Indian food? Then be sure to check out my Paleo Indian eCookbook:South Asian Persuasion! It has 100+ Paleo Indian Recipes, many of which you won’t find anywhere else (paneer, anyone?)! 🙂