Prep 10 m
Cook 30m


    4 eggs

    1 ½  onion (thinly sliced)

    1 ½ tomato (minced)

    1 green chilli (sliced)

    1 tsp ginger (grated)

    1 tsp garlic  (grated)

    ½ tsp fennel seeds

    4 cloves

    2 ½ tbsp coconut oil 

    ¼ tsp turmeric 

    ½ tsp chilli powder 

    1 tsp coriander powder 

    ½ tsp black pepper powder

    ½ tsp garam masala powder 

    2 sprigs curry leaves 

    ½ cup coconut milk

    ½ cup water  (or, as required)

    Salt to taste 


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Ingredient Substitution Guide


1. Make hard-boiled eggs and shell it.

2. Heat coconut oil in a pan and throw in fennel and cloves.

3. When the oil becomes aromatic, put curry leaves, followed by sliced onions and green chillies.

4. When the onions turn golden brown, add the ginger and garlic. Turn down the flame.

5. When the raw smell of ginger and garlic vanishes, it’s time to add a pinch of turmeric followed by the other spices: red chilli powder, coriander powder, garam masala powder and pepper powder.

6. Mix it well and when the spices begin releasing an aroma, add the minced tomatoes.

7. Stir well and add half cup of water and cook for 5 minutes.

8. Add salt and check the taste. This is the last chance to turn up the spice level.

9. Pour in the coconut milk. Mix well and turn off the flame. Move it off the heat source. Shouldn’t cook after the coconut milk is added, or it will curdle.

10. Score the boiled eggs and place them in the plan, and mix it with the curry.

11. Let it rest for 10 minutes, and serve it appams (thin pancake made with rice flour), idi appams (string hoppers) or chappathis (flat breads).

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