Egg Stew | Creamy Egg Curry with Coconut Milk

Creamy, rich and delicious Egg Stew recipe with coconut milk.

Prep Time 10

Cook Time 20

Total Time 30

Boil eggs in enough water for 12-13 mins on medium heat. Run them through cold water and remove the shell. Set aside.
Chop onions thinly. Remove the pulp from tomatoes and cut them into cubes. Set aside.

Heat coconut oil and add clove, cardamom, dried bay leaf, cinnamon along with fresh curry leaves and chopped green chillies. Fry for 10-20 secs on low heat.
Add diced onions and fry for a couple of mins.
Add salt required for the onions and fry until translucent.
Add ginger garlic paste and fry until there is raw smell, for 1-2 mins.
Add thin coconut milk, salt required along with turmeric powder, black pepper powder and garam masala powder. Cook for 1-2 mins.
Add diced tomatoes and bring the gravy to a slow boil.
Add hard boiled eggs. Cook covered for 4-5 mins until tomatoes are cooked but are not mushy.
Add thick coconut milk and mix it well.
As the gravy comes to boil again, remove from heat.
Serve hot with roti, phulka or dosa.

To perfectly hard boil the eggs, boil them on medium flame for not more than 13 mins. Run them through cold water and then deshell.
To make coconut milk at home, grind 1 cup of fresh ground coconut with ½ cup of water. Extract the first milk which is the thick coconut milk. Again grind the same coconut with 1 cup of water to get thin coconut milk.
Don’t boil the curry on high flame once after adding coconut milk. It can curdle.
After adding thick coconut milk, let it come to a single boil and then remove from heat.
Fresh curry leaves are a must for the flavor.
Use only coconut oil for making this recipe, gives this dish much needed flavor.

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