Egg Curry with Coconut & Mustard Seeds Recipe

Prep Time 15 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Best Season: All Seasons
Description

A flavorful and comforting Egg Curry with Coconut & Mustard Seeds, featuring hard-boiled eggs simmered in a fragrant coconut-based gravy spiced with mustard seeds, curry leaves, and warming Indian spices. This South Indian-inspired dish is creamy, aromatic, and perfect for pairing with rice, naan, or parathas.

Ingredients
    For the Curry Base
  • 2 tbsp oil (preferably coconut oil for authentic flavor)
  • 1 tsp mustard seeds
  • 1 sprig curry leaves (8–10 leaves)
  • 2 medium onions (finely sliced)
  • 2 medium tomatoes (chopped)
  • 1 tsp ginger-garlic paste
  • 2 green chilies (slit lengthwise)
    • Spices & Seasoning
  • 1 tsp turmeric powder
  • 1.5 tsp coriander powder
  • 1 tsp cumin powder
  • 1.5 tsp red chili powder (adjust to taste)
  • 1 tsp garam masala
  • Salt to taste
    • For the Coconut Paste
  • 1 cup grated fresh coconut (or frozen, thawed)
  • 1 tbsp roasted chana dal (optional, for thickness)
  • 2–3 dried red chilies
  • 1 tsp fennel seeds
  • ½ cup water (to grind into paste)
    • For the Eggs
  • 6 hard-boiled eggs (shelled)
  • ½ tsp turmeric powder (to rub on eggs)
  • 1 tbsp oil (to lightly fry the eggs)
    • Garnish
  • Fresh coriander leaves (chopped)
Instructions
    Prepare the Eggs
  1. 1
    Rub the boiled eggs with a pinch of turmeric powder. Heat 1 tbsp oil in a pan and lightly fry the eggs until golden spots appear. This helps the eggs absorb flavors later. Set aside.
    2. Make the Coconut Paste
  2. 2
    In a blender, add grated coconut, roasted chana dal, dried red chilies, fennel seeds, and ½ cup water. Grind into a smooth paste. Keep aside.
    3. Temper the Spices
  3. 3
    Heat 2 tbsp oil in a deep pan. Add mustard seeds and let them splutter. Toss in curry leaves, and quickly add the sliced onions. Sauté until golden brown.
    4. Build the Curry Base
  4. 4
    Add ginger-garlic paste and green chilies, sautéing until raw aroma fades. Stir in chopped tomatoes and cook until they soften into a thick base.
    5. Add Dry Spices
  5. 5
    Sprinkle turmeric, coriander, cumin, chili powder, and salt. Cook until oil begins to separate from the masala.
    6. Add Coconut Paste
  6. 6
    Stir in the prepared coconut paste and cook for 3–4 minutes, letting the flavors blend. Add 1–1.5 cups water to adjust consistency. Simmer gently.
    7. Add the Eggs
  7. 7
    Drop the fried eggs into the curry. Cover and simmer for 8–10 minutes on low-medium heat so they soak up the flavors.
    8. Finish & Serve
  8. 8
    Stir in garam masala and garnish with fresh coriander. Let rest for 5 minutes before serving.
Note

Spice Control: Adjust chili quantity to suit your spice tolerance.

Make-Ahead Tip: The coconut paste can be prepared and stored in the refrigerator for 2 days.

Serving Suggestion: Tastes best with steamed rice, but also pairs wonderfully with chapati or appam.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.

Keywords: egg curry recipe, coconut curry, Indian curry, healthy dinner, budget-friendly
Read it online: https://petitepanini.com/recipe/egg-curry-with-coconut-mustard-seeds-recipe/