Egg masala curry in coconut milk is a delicious and easy to prepare curry which is served as an accompaniment with bread, poori, idiyappam, dosa or idli.
Eggs have lot of nutritional benefits and are super health foods. They are consumed all over the world and is a rich source of protein. Eggs can be prepared in many ways, they are poached, fried, scrambled or boiled. The whites are rich sources of selenium, Vitamin D, B6, B 12 , B2 and minerals such as zinc, iron and copper.
In this recipe eggs are cooked with a masala made of onion, ginger, garlic, spicy chillies and finally simmered in coconut milk.
SERVES 2-3 PEOPLE
INGREDIENTS
• Egg 2 -3
• Turmeric powder 1/4 tsp
• Curry leaves to garnish
• Onion finely chopped 1
• Fresh coconut 3/4 cup
• Coconut oil 1 tbsp
• Salt to taste
FOR MASALA PASTE
• Onion 1
• Red dry chilies 2-4
• Cardamom 1
• Cinnamon 1 inch
• Cloves 2
• Coriander powder 2 tsp
• Ginger 1″
• Garlic cloves 2-3
• Country tomato 1
• Cumin seeds 1/2 tsp
• Fennel seeds 1/2 tsp
METHOD
In a vessel keep eggs for boiling. Once it is cooked, remove the shell and keep it aside.
Grind the coconut adding very little water ina blender, take it out in a muslin cloth or a strainer and squeeze out the milk in a bowl. Keep it aside, this is our first coconut milk. Again blend the strained coconut adding 1/2 cup water. Take out the coconut milk in another bowl. This is our second coconut milk.
Heat oil in a kadai add 2 tsp coconut oil, on medium heat add cumin seeds, wait for two seconds. Add red dry chilies ,chopped onion and saute till it becomes pink. Add coriander powder, cinnamon, cloves, fennel seeds, cardamom, ginger and garlic. Saute for half a minute. Turn off the heat, let it cool down. Add little water and blend in a blender into fine paste. Keep the masala aside.
In a kadai heat 1 tsp coconut oil add the finely chopped onions and saute till it becomes golden. Add the masala paste, turmeric powder and cook on medium heat for a minute.
Chop and blend the tomatoes finely in the blender. Add the tomato paste and second coconut milk to the kadai, cover and cook in between stirring it for ten minutes on low heat or till tomatoes are cooked.( add water if it sticks to bottom). Season with salt.
Add the egg as whole or sliced into the gravy. Add the first thick coconut milk and simmer and cook for 8-10 minutes. The consistency depends on you, add water if you want a thin gravy. Garnish with curry leaves.

Serve hot with poori,idiyappam, dosa or idli.