Friday, January 4, 2019


Egg drop curry made with coconut milk is a simple preparation for the days you want to fix a quick lunch or dinner. It is a good change from the usual curry made with boiled eggs.  This way the eggs absorb the spice flavours while simmering and really taste very delicious. This curry can be served with rotis or rice and you can adjust the gravy accordingly.

This recipe is for the A-Z Recipe Challenge and the alphabet for this month is "E"

Eggs .... 4
Onions ... 2 cups (very finely chopped or grated)
Tomatoes .. 1-2
Coconut milk .. 1 cup (I made from 25 gms of coconut milk powder dissolved in water)
Coriander leaves ... handful
Ginger .... 1 tsp (grated)
Garlic .... 1 tsp (crushed)
Cloves ... 4
Bay leaf ... 1
Cinnamon .. 1 small piece
Fennel seeds .. 1/2 tsp
Salt ............ to taste
Turmeric powder .. 1/2 tsp
Cumin powder ...... 1/2 tsp
Red chilli powder .. 1/4 tsp (add more if you like it spicy)
Coriander powder ,... 1 tsp
Garam masala powder .. 1/2 tsp
Oil ........................... 4-5 tbsps


Heat oil in a pan and add the mentioned whole spices.

When you get a nice aroma tip in the onions, ginger and garlic together.

Saute until translucent. Add the finely chopped tomatoes.Stir fry  until the tomato is cooked.

Add the salt and spice powders mentioned in the list.

Saute until the masalas are blended with the onions. Add some coriander leaves.

Now it is time to add the coconut milk.

Keep stirring until it starts to boil. Add little water as needed for the gravy.

Now break the eggs one by one and drop them into the boiling gravy.

Add all the eggs making space between them.

Cover the pan. Let it simmer for about 4-5 minutes.

Open the lid and check if the eggs are nice and firm.

Dish them out and serve with rice or rotis.


  1. The curry looks simply awesome! I'm sure it tasted equally delicious. A treat for egg lovers. :)

  2. Egg curry with coconut milk sounds delicious. This curry will be a treat for my husband. Thanks for sharing Shobhaji :)

    1. I am sure he will love it Geetha.. Thanks

  3. This curry sounds so delicious. I want to try this with tofu. Do you think it will work?

    1. Do give it a try.. I am sure tofu will taste good too.

  4. It is like shakshuka made Indian style! I was wondering when I read the title of what is egg drop but well it literally is dropped egg :-) The curry sound delicious with coconut milk the whole spicy base! Thanks for sharing :-)

  5. This is interesting and using of coconut milk is something very different. A good idea for a quick dinner recipe

  6. An absolutely different way to make egg curry. Love this idea. Instead of adding boiled eggs, letting the eggs cook in the gravy makes its totally different. Lovely recipe.

    1. Thank you Mayuri.. variation is always nice in the usual daily cooking.

  7. Slurp, i know how delicious this curry will be. Can have with both rice or rotis without any fuss, fingerlicking goodness.

  8. We do make egg drop curry but in a different style with coconut paste... I love the way you have prepared it. Looks so good and would be yum with some jeera rice or rotis...

    1. Thanks Rafeeda.. would love to try out your version too.

  9. I usually make a curry this way but never used coconut milk in it. Loved the idea. Coconut milk definitely enhance the taste. Lovely share.

    1. Yes Sujata .. I make the dry version too with lot of onions.


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