A coconutty, tomatoey egg curry

While you may not see an egg curry in an Indian restaurant, it is a common dish in many Indian and Sri Lankan households.

Just last week I ate an egg curry at my husband’s uncle’s place. Being Sri Lankan, he used coconut milk as the base for the curry sauce. It was incredibly delicious, and I kept going back for more.  So, I had to have a go at making it!

Before this, I only really had egg curries made in a tomato base — that’s how my mum makes it, and, so, that’s how I ever made it. In this version, however, I pay homage to my husband’s and my heritage by combining the two flavours. A coconutty, tomatoey curry sauce — YUM.

If you’re vegan or have egg allergies, you can make this curry using small button or Swiss brown (Portobello) mushrooms instead. If the mushrooms are small enough, you can leave them whole, or slice them in half. You shouldn’t have to miss out on this delicious sauce (see variations below).


Serves 4

  • 8 organic, pastured eggs
  • 2 tbsp coconut oil (melted) or olive oil
  • 2 tsp black mustard seeds
  • 8 curry leaves, torn (optional)
  • 1 red onion, halved and thinly sliced
  • 1 small knob (15 g) ginger, finely grated or crushed
  • 4 cloves garlic, crushed
  • 2 chillies, finely diced
  • spice mix: 2 tsp ground cumin and coriander, and 1 tsp turmeric powder
  • 2 tsp tomato paste
  • 1.5 cups coconut milk
  • sea salt, to taste

Boil eggs until they are semi-hard (about 8–9 minutes). Then plunge in cool water and peel. Set aside.

Over medium heat in a heavy-based pot, heat the oil and add the mustard seeds. Once the seeds begin to pop, add the curry leaves if using (you can get them in an Indian grocery store).

Next, add in the onions and sauté until translucent/slightly caramelised before adding the ginger, garlic and chillies.

Stir continuously for a minute, then add the spice mix. Continue to dry fry for about 2 minutes, before adding the tomato paste. Sauté for another couple of minutes, stirring continuously.

Next, pour in the coconut milk. Turn down the heat to a gentle simmer and pop in the eggs.

Allow the curry to simmer for about 3–5 minutes. If the sauce is getting too thick for your liking add some freshly boiled water. Season to your taste, and enjoy with some brown or Basmati rice and a large side of steamed greens or salad.


Instead of boiled eggs, add to the sauce:

Vegan — 2 cups of small button mushrooms and cook for 3–5 minutes

Pescatarian — 400g white-fleshed, sustainable fish (ling and snapper work well), diced into 2 cm cubes. Cook for about 3 minutes.

Conscientious carnivore — 600g chicken thigh (from ethically raised chickens), diced into 2cm cubes. Cook for about 10-15 minutes. Make sure chicken is fully cooked.

10 thoughts on “A coconutty, tomatoey egg curry”

    1. That’s an awesome substitution, Dani. Tamarind would be lovely! Lemon or lime juice (added at the end of cooking) would also work too, but I think tamarind would be better 🙂

  1. I am cooking egg curry today and made it a little different by adding almond meal to make it creamy & Jaffna curry powder and pandan leaf. I am going to fry the eggs as well before putting them into the curry.
    Melbourne is the best! I live here too! I love Sri Lankan food

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