Jeerem Meerem Egg Curry

A simple curry made with jeerem (cumin) and meerem (pepper) masala with boiled eggs in coconut milk. Have it along with rice or chapatis.
  • Passive
    0 minutes
  • Prep
    20 minutes
  • Cook
    25 minutes
  • Servings
    4 People


Other Ingredients :-
  • 2 medium sized Onion (chopped)
  • 3 medium sized Tomatoes (chopped)
  • 2 1/2 cup Coconut Milk (I used canned, see recipe notes below )
  • 6 Eggs (Boiled, shelled and halved )
  • Salt (per taste)
For the Jeerem Meerem Masala Powder:-
  • 1 tsp Pepper powder
  • 1/4 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1/4 tsp turmeric powder


  • 1 Add oil in a pan, fry onion till soft. Add tomatoes, fry them till soft.
  • 2 Mix all the ingredients mentioned under 'For the Jeerem Meerem Masala Powder:-' Add the Masala powder and fry for half a minute.
  • 3 Add 1 cup water. (or use thin coconut milk here instead of water in case your extracting coconut milk at home) (please see recipe notes below). Get to a boil. Add salt as per taste.
  • 4 Add the thick coconut milk, make heat (flame) low. Don't allow it to boil. (just simmer).
  • 5 Lay the egg halves in the curry.
  • 6 Sprinkle with coriander. Serve hot with rice or chapatis. Enjoy!

Recipe Notes

  1. If your extracting coconut milk at home (your NOT using canned coconut milk) then extract 'thick coconut milk' ( 1 coconut and 1 1/2  cup warm water, grind , strain). And again extract 'thin coconut milk' with same ground coconut with 1 cup warm water.

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