Andhra-Style Egg Curry with Coconut

⏱ 45 min · Serves 4

Bold, fiery and deeply fragrant, this South Indian egg curry packs a serious punch. Hard-boiled eggs are simmered in a rich, spiced tomato and toasted coconut gravy that's unmistakably Andhra — vibrant red, beautifully aromatic and utterly satisfying ladled over steamed rice.

Per serving: 310 kcal · 14.0g protein · 12.0g carbs · 23.0g fat

Ingredients

• 6 large eggs
• 3 tbsp vegetable oil
• 1 tsp mustard seeds
• 10 fresh curry leaves
• 2 medium onions, finely sliced
• 1 tsp ginger paste
• 1 tsp garlic paste
• 3 medium tomatoes, finely chopped
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• Salt to taste
• ½ cup fresh or desiccated coconut, toasted
• 2 dried red chillies
• ½ cup warm water
• 2 tbsp fresh coriander leaves, chopped
• 1 tsp lemon juice

Method

1. Place the eggs in a saucepan, cover with cold water and bring to a boil. Cook for 10 minutes, then transfer to cold water, peel and set aside. Score each egg with 3–4 shallow cuts to help the gravy soak in.
2. In a dry frying pan over medium heat, toast the coconut and dried red chillies for 2–3 minutes until golden and fragrant. Transfer to a small blender, add 3 tablespoons of water and blitz to a smooth paste. Set aside.
3. Heat oil in a wide pan over medium-high heat. Add mustard seeds and let them pop, then add curry leaves and sliced onions. Fry for 10–12 minutes, stirring regularly, until the onions are deep golden brown.
4. Add the ginger paste and garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add the chopped tomatoes along with the turmeric, Kashmiri chilli powder, coriander powder and cumin powder. Stir well and cook for 8–10 minutes, mashing the tomatoes down, until the oil begins to separate from the masala.
6. Stir in the coconut paste and cook for 3 minutes, stirring frequently so it doesn't stick.
7. Pour in the warm water, season generously with salt and bring to a gentle simmer. Add the peeled eggs and stir carefully to coat them in the gravy.
8. Simmer on low heat for 5 minutes so the eggs absorb the flavours. Stir in the garam masala and lemon juice.
9. Scatter over the fresh coriander and serve hot with steamed rice or roti.