Recipe for Indian Egg Curry

Recipe for Indian Egg Curry

Recipe for Curried Eggs / Indian style Egg Curry

The first time I made this egg curry recipe, the husband absolutely loved it. He licked his fingers clean, as well as the bowl. I wonder why I don't make it more often. This Sunday he was leaving for London for two weeks and I wanted to go for a potluck party. Going alone to meet new people doesn't seem a very exciting thing to do, but I had to do something with my Sunday afternoon. I had to make something quick and easy, as well as well liked by most. Egg curry is what came to my mind, can be eaten by most vegetarians and meat eaters too.

Recipe for Indian Egg Curry
Silky smooth gravy of egg curry

Recipe for Indian Egg Curry

Serves 6-8 people

Recipe for Curried Eggs / Indian style Egg Curry The first time I made this egg curry recipe, the husband absolutely loved it. He licked his fingers clean, as well as the bowl. I wonder why I don't make it more often. This Sunday he was leaving for London for two weeks and I wanted to go for a potlu...

Indian Egg Curry / Curried Eggs

Summary

Rate it!0050
  • Coursemain course
  • Cuisineindian
  • Yield6-8 people s 6-8 people
  • Cooking Time10 minutesPT0H10M
  • Preparation Time30 minutesPT0H30M
  • Total Time40 minutesPT0H40M

Ingredients

Ghee
2 tbsps
Spices + coconut
Dried Kashmiri red chillies (more colour, less spice)
8
Few pepper corns
Long stick cinnamon
1
Cloves
3-4
Green cardamoms
2
Fat garlic
5-6 cloves
Piece ginger - sliced thin
1/2 "
Bay leaves
2
Cumin seeds
1 tsp
Sliced coconut pieces or use frozen grated coconut
1 cup
Medium onions - sliced
3
Medium tomatoes -sliced
2
Hard boiled eggs, halved
8
Salt
to taste
Coconut milk
100 ml
Fresh herbs for garnish (coriander is preferred)

Steps

  1. To prepare Indian style Egg Curry, start by heating 2 tbsp ghee in a large wok.
  2. Once the ghee is warm, keep the flame on low and saute all the spices along with coconut slices (if you dont have fresh sliced coconut, use frozen unsweetened grated coconut.
  3. After 30 seconds, add the sliced onions, tomatoes and coconut. Sprinkle some salt. Saute on a low flame for 8-10 minutes, until onions and tomatoes are well cooked. Remove it onto a plate and cool thoroughly.
  4. In a blender / mixer, take the cooled ingredients and grind to an extremely fine paste, adding upto one cup of water.
  5. Take the remaining 2 tbsp of ghee in the wok, add the ground paste, remaining salt, halved eggs and simmer for 3-4 minutes. Stir in the coconut milk.
  6. Tear fresh basil leaves and garnish the curry. Serve hot with steamed rice.

*Vegans / Vegetarians can easy substitute the eggs with soya chunks, available in most Indian grocery stores.

This curry is not for the faint hearted. It is a burst of spices, it is truly Indian at its heart. If you are using Kashmiri chillies, even 6-8 chillies can be added safely without making your guests sweat it out. Check for the heat in your chillies and decide accordingly.

Do check my favourite Egg and Potato Curry Recipe as well.

Similar Posts