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Egg Curry

Egg drop curry is a delightful dish where eggs are gently poached in a flavourful curry base . To prepare it , spices and desiccated coconut are first dry - roasted and then ground into a paste. releasing their wonderful aroma and flavour. The eggs are gently placed into a small bowl before being carefully dropped into the curry. It's a comforting and aromatic dish that's sure to satisfy.


5 eggs

3 red Kashmiri chillies

1 tbsp coriander seeds

1/2 tsp cumin seeds

1 tsp pepper corn

2 onions medium size

1 tbsp desiccated coconut

1/2 tsp turmeric

1 tomato medium size finely chopped

2 onions medium size finely chopped

1 green chilli finely chopped

1 tbsp ginger garlic paste

50 gms coconut powder mixed in 11/2 cup lukewarm water.

Method 1

Dry roast the Kashmiri chillies, coriander seeds, cumin , pepper corn and dry roast the desiccated coconut separately till light brown.

Stir fry the sliced two onions till lightly browned

Add the turmeric and some amount of water and grind to paste.

1/4 cup coriander leaves

Method 2

Heat up some oil and stir fry the onions till brown. Then add the finely chopped tomatoes and cook till soft. Add the ginger garlic paste and little bit of water and stir fry. Then add the ground masala and some amount of water and salt to taste . Allow to come to a boil in medium flame.

Take a small bowl. Break one egg and place in the small bowl. Gently adding the egg to the curry which is in the bowl.

Do for all the 5 eggs.

Cook in low flame without stirring.

Once done. Lastly add the coconut milk and finely chopped coriander leaves.

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