Whole Eggs in Coconut Masala (Egg Molee)

A simple, inexpensive coconut masala featuring whole fried eggs simmered with onions, ginger, and aromatic spices.

Vegetarian Dinner Gluten Free Curry Eggs Coconut Milk

Estimated Nutrition

Calories

413.9

kcal / serving

1655.4 kcal total

Carbs

16.4g

per serving

65.4 g total

Fat

34.6g

per serving

138.2 g total

Protein

13.2g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

Dairy

piece

Egg

Hard-boiled, peeled and left whole

GrainsCereals

portion

Basmati Rice

Boiled, for serving

Liquids

400

Coconut Milk

NutsSeeds

tsp

Turmeric

Ground

tsp

Kashmiri Chili Powder

0.5

tsp

Salt

handful

Coriander

Leaves, chopped

0.5

tsp

Garam Masala

OilsFats

Mustard Oil

Or vegetable oil

Vegetables

piece

Red Onion

Medium, very thinly sliced

Ginger

Fresh root, finely shredded

piece

Green Chilli

Fresh, thinly sliced, with seeds

Method

Halve the eggs and serve immediately with rice.

Stir in sugar and coriander then sprinkle with garam masala.

Heat the oil in a heavy-based saucepan or karahi over medium heat.

Add whole eggs and fry for 1 to 2 minutes until lightly colored.

Add turmeric and chilli powder and cook for 30 seconds.

Stir in the coconut milk and bring the mixture to a simmer.

Add onions, ginger, chillies, and salt.

Simmer for 5 minutes until the liquid reduces by half and onions soften.

Add a splash of water if the sauce becomes too thick.