A super delicious simple masala egg roast recipe made with simple pantry ingredients and is…
Indian Egg Pepper Curry with Coconut
We Indians are known for spicy curries, with a lot varieties available in different states. There are curry recipes that are followed in the families, very special to them and we have a lot of recipes that we prepare in our family too.
This is one such spicy curry, made with loads of pepper which is good for health and coconut to counter all the heat in the curry. Let’s not forget the flavor that comes from the whole dried red chilli and fresh coriander leaves.
The recipe calls for your blender to come out the cupboard – to grind the masala paste that includes the fresh coconut, pepper, cumin seeds, dried red chilli and fresh coriander leaves. This paste is the base for the curry, that doesn’t have tomatoes in them. If you cannot find fresh coconut, use coconut milk when you make the paste.
You also need ginger garlic paste for this – grind some peeled cloves of garlic and a large piece of ginger into a paste and keep them aside.
In this recipe I have used hard boiled eggs, added at the last stage on the cooking. You can substitute eggs with chicken or lamb but those need to be added in the saute stage, in the beginning before adding the masala paste.
Other than the above steps, where you need to make paste and grind stuff the rest of the recipe is so easy and will come together in no time.
Please note the addition of ginger garlic paste in the oil will make the stuff to get stuck to the pan, but no worries it will all come off the pan as the curry cooks.
This curry needs hot steamed rice or flat breads like chapati, naan etc., to go with and the taste is just so addictive despite the heat in it.
Let’s jump into the recipe
Indian Egg Pepper Curry with coconut
- Blender/Mixer or processor to grind the masala
Pepper Coconut Paste – Grind all together with a little water
- 75 Grams Fresh Grated Coconut Replace with coconut milk if no fresh coconut
- 1 tbsp Peppercorns
- 1 tbsp cumin seeds
- 2 Dried Red Chilli
- 1 Sprig Fresh Coriander Leaves
- 2 tsp Olive Oil
- 1 Large Sliced Onion
- 1 Whole Green Chilli
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric Powder
- 1/4 tsp Chilli Powder
- Salt As per taste
- 4 Boiled Eggs Hard boiled, peeled and halved.
- Ground Pepper Coconut masala
- Water as required To thin the curry
- 1 Sprig Fresh Coriander leaves To Garnish
- Steamed rice or Naan
- Prepare the pepper coconut masala by grinding the ingredients in the list above
- Boil the eggs and keep them ready
- Make the ginger garlic paste
Curry Preparation steps
- In a thick bottomed pan, heat oil
- Add a few slices of onions and the ginger garlic paste and saute well
- Add the rest of the onions and the green chilli. Saute well until the onions are soft
- Add the salt, turmeric powder and the chilly powder and mix well
- Add the pepper coconut paste and saute well.
- Add water as required, not too thin if you ask me – and let it boil
- Add the halved eggs, sliced side up
- Simmer the stove and cook for 10-12 minutes
- Garnish with fresh coriander leaves.
- Serve hot with rice or naan
- Please note the addition of ginger garlic paste in the oil will make the stuff to get stuck to the pan, but no worries it will all come off the pan as the curry cooks.
- Replace fresh coconut with coconut milk if required.
- Use any oil you have – not necessarily olive oil.
- Hard boil the eggs, so they soak up the curry as they cook.
- Serve hot with naan or rice – just delish