Wednesday, 4 May 2016


I was exploring through Google for a spicy egg curry recipe, this time some coastal Indian curries caught my eyes. Not necessarily they were egg curries, I came through some really hot and spicy fish, meat and even paneer curries. I loved so much the blend of spices. I instantly knew, it would be aromatic. My men, specially my senior cannot take too much of hot and spicy things. So I had to tone down a bit the spice factors. It would neither be bland as our Indian taste buds are not suited to it, in general.

I could not attach the name of a specific place/region to this curry because I did not have in hand all the spices required. So I prepared a spice paste with some basic ingredients used in the coastal regions of India. Hence the name..... Egg Curry.... A Coastal Indian Touch. I was extremely satisfied with the result, the egg curry was aromatic, spicy as much you want it to be, little tangy with use of tamarind. Let us prepare together An Egg Curry with a Coastal Indian Touch to enjoy with rice or bread.

INGREDIENTS : [for the spice mix]
Onion : 1small[chopped]
Egg : 6[hard boiled]
Shredded Coconut : 2tbsp
Desiccated Coconut : 1tsp
Coriander Seed : 1/2tsp
Cumin Seed : 1/4tsp
Dry Red Chilli : 2-3
Black Pepper Corn : 6-8
Cinnamon Stick : 1one inch
Green Cardamom : 2
Cloves : 2-3
Star Anise : 1/2 of one
Oil : 1tsp

INGREDIENTS : [for the curry]
Onion : 1medium[sliced]
Ginger Paste : 1tsp
Garlic Paste : 1/2tsp
Turmeric Powder : 1tsp
Coconut Milk : 1/4cup
Tamarind : 1tsp soaked in water
Curry Leaf : 5-6
Salt : As Required
Oil : 3tbsp

Heat 1tsp oil in a wok. Add the shredded and desiccated coconut and toast till light brown. Add rest of the ingredients mentioned for the spice mix. Stir for 2 minutes at low heat. Transfer to a bowl and let cool.

Add to the grinder and grind nicely. Transfer to a bowl.

Remove the shell of the boiled eggs, make slits on both sides and rub with little salt.

Heat 3tbsp oil in a wok. Add the curry leaves, stir and take out. Add the sliced onion and fry till brown. Add the ginger and garlic paste and fry for 2 minutes. Add turmeric powder and salt, stir.

Now add the spice mix, fold in very well and stir for 3-3 minutes. We get a very nice aroma. Add a small cup of water.

As the curry comes to boil, add the boiled eggs. Let cook for 3-4 minutes covered at low heat.

Open cover, add the coconut milk, strained tamarind water, fried curry leaves. Stir well and let cook for 2 more minutes. Its done.

Transfer to a serving bowl and enjoy with either rice or bread.


  1. Really inviting with lots of flavors, my other half in the hand loves blistering spiciness. Bookmarked this recipe.

  2. Tried this recipe today, turned out absolutely tasty. Thanks, SD

  3. These sounds so interesting, love thick curry there any alternate substitute of coconut milk

    1. We can use plain milk or let us skip it altogether...

  4. So yuuumy...amar khub favourite coastal food