India Food Network India

Tomato & Coconut Curried Eggs

Who can resist the masaledar taste and tempting aroma of Egg Curry? It's a wholesome dish that has protein from eggs and the goodness of veggies weaved into one, making it a truly awesome tiffin recipe. Kissan Fresh Tomato Ketchup adds a burst of rich tomato flavour to this already delicious dish.

Prep Time

  15 mins

Cook Time

30 min



  1. Finely chopped garlic: 1 clove
  2. Kissan Fresh Tomato Ketchup: 2 tablespoons
  3. Chopped fresh coriander: 1 tbsp
  4. Salt to taste
  5. Boiled egg halves: 2
  6. Sliced onion: 1
  7. Finely chopped ginger: 1/4 inch
  8. Curry leaves: 3 - 4
  9. Chopped green chilli: 1
  10. Turmeric powder: ¼ teaspoon
  11. Cumin seeds: ¼ teaspoon
  12. Vegetable oil: 1 tablespoon
  13. Coconut milk: 3 tablespoons
  14. Red chilli powder: ¼ teaspoon
  15. Coriander powder: ½ teaspoon
  16. Garam masala: A pinch
  17. Water as required

Method of Preparation

  1. Heat oil in a pan. Add cumin seeds, chilli, ginger, garlic, and curry leaves. Saute for 1-2 minutes
  2. Add the onion and saute until the edges begin to turn pink
  3. Add the Kissan Tomato Fresh Ketchup, chilli powder, coriander powder, turmeric powder and garam masala. Saute it well and add water to the mixture
  4. Season the mixture with salt and add the eggs. Pour the coconut milk over and coat well Cook the eggs until all the coconut milk is absorbed
  5. Garnish the curry with coriander and pack it for your child with vegetable fried rice.

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