Coconut-infused Egg Curry


  • 3-4 tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • 1 sprig of curry leaves
  • 4 red onions, sliced
  • 2 tablespoon ginger-garlic paste
  • 2 tablespoon green chilies, sliced
  • 2 tablespoon coriander powder
  • 1 tablespoon meat masala powder
  • 1 teaspoon garam masala powder
  • ½ teaspoon chili powder
  • ½ teaspoon turmeric powder
  • 2 ripe tomatoes, chopped
  • 200ml Kara UHT Coconut Cream
  • 6-8 hard-boiled eggs
  • Fresh coriander leaves, chopped (for garnish)


  1. In a nonstick pan or wok, heat coconut oil.
  2. Add the mustard seeds and allow them to pop.
  3. Once the mustard seeds are finished popping, add the fenugreek seeds and allow them to sizzle, then add the curry leaves.
  4. Add the sliced onion and saute till the onions are translucent.
  5. Cook on medium heat till the onions are light golden color, about 2-3 minutes.
  6. Add the ginger-garlic paste and the green chili.
  7. Stir and continue to saute till the raw smell of the ginger and garlic has dissipated, another 2 minutes, slowly on low-medium heat. Keep stirring to avoid any burning along the edges.
  8. Add the spice powdered and stir on medium heat till the raw punch of the spice powder fades.
  9. Once the spices are cooked, add the chopped tomatoes. Add a dash of water as needed, to prevent scorching of the spices (very little water).
  10. Heat well and add ¼ cup of water. Cover and cook on medium heat till the tomatoes are softened
  11. Open and mash the tomatoes well. Keep adding a little water till you achieve a paste-like masala.
  12. Mix ½ cup of Kara UHT Coconut Cream with ¼ cup of water.
  13. Add the coconut cream mixture and bring to a simmer. Add salt to taste.
  14. Peel and slice the eggs in half.
  15. Add to the gravy, and allow simmering on low for 1 minute.
  16. Sprinkle some more garam masala and garnish with chopped coriander leaves.
  17. Ready to be served – perfect for roti prata

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