Egg Curry in Coconut Milk/Egg Korma Recipe
Egg curry is one of my favorites. I think I get it from my mother, she loves it as well and she makes an amazing spicy egg curry.
I am sure some of you are already salivating at the thought of a good egg curry. And let me tell you a hack, egg curry with daal (lentil soup) tastes so much better. If you have never tried it, please do. You will love it!
Now today’s recipe is not about spicy egg curry, it is egg curry with coconut milk. Now fair warning, I do not think this curry will taste good with lentil soup.
Egg curry in coconut milk has other names you may be more familiar with. Like Egg malaicurry or Dim er Malaicurry. Some even refer to it as Dom er Korma or Egg Korma.
Anyone familiar with Bengali cuisine will know that any dish with coconut milk is extra special. These dishes are usually made in dawats or feasts. And that is true for this Egg Malaicurry as well.
Egg Korma or Egg curry in coconut milk is served on special occasions, and goes better with polao rather than plain boiled rice. Because the curry has a richer taste.
Egg malaicurry, compared to a regular spicy egg curry, is much creamier because of the coconut milk. The creamier curry goes well with naan or parata as well. But I will be honest, I have never tried egg korma with anyone other than polao or plain rice.
The coconut milk makes the recipe a little more challenging than a simple egg curry recipe. But if you follow the recipe, even a novice can pull it off. And I assure you this dish will not fail to impress in a dawat or party.
Ingredients
- 3 tablespoons cooking oil e.g., sunflower or vegetable oil
- 1 cup finely chopped onion
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder adjust to taste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic paste
- 2 teaspoons ginger paste
- ½ cup water for mixing spices
- 1 cup thick coconut milk
- 4 green chilies whole or slit
- 8 boiled eggs peeled
- Salt to taste
Instructions
- Heat 3 tablespoons of cooking oil in a large skillet or deep saucepan over medium heat. Once the oil is hot, add 1 cup of finely chopped onions. Cook for about 7–10 minutes, stirring often, until the onions are soft and just starting to turn golden.
- In a small bowl, mix the turmeric, chili powder, cumin, coriander, ginger paste, and garlic paste with ½ cup of water to form a spice slurry.
- Add the spice mixture to the sautéed onions. Stir well to combine. Continue cooking over medium heat, stirring frequently, for about 4–5 minutes. You’ll know the spices are properly cooked when the mixture thickens slightly and the oil starts to separate around the edges.
- Pour in 1 cup of thick coconut milk. Stir everything together to create a smooth, creamy sauce. Raise the heat slightly and bring the curry to a gentle boil. This should take 2–3 minutes. Stir occasionally to prevent sticking.
- Add 4 whole green chilies to the curry (you can slit them lengthwise if you prefer a spicier dish).
- Gently place the peeled boiled eggs into the curry. You can leave them whole or score them lightly with a knife so they absorb more flavor. Spoon some of the sauce over the eggs to coat them well.
- Simmer uncovered for 8–10 minutes, or until the curry thickens and the gravy reduces by half. Stir occasionally and spoon the curry sauce over the eggs to coat them well.
- Taste the curry and add salt as needed. Once the flavors are balanced and the sauce is rich, turn off the heat.
- Serve hot with boiled rice, naan, or flatbread.
