Indian Egg Curry / Curried Eggs
A delicious egg curry made using freshly ground spices and coconut, this curry plus rice makes an utterly comforting meal!
Ingredients
- 2 tbsps ghee
spices + coconut
- 8 chillies dried Kashmiri red (more colour, less spice)
- pepper corns Few
- 1 cinnamon long stick
- 3 - 4 cloves
- 2 cardamoms green
- 5 - 6 cloves garlic fat
- 1/2 ginger " piece - sliced thin
- 2 bay leaves
- 1 tsp cumin seeds
- 1 cup coconut coconut sliced pieces or use frozen grated
- 3 onions medium - sliced
- 2 tomatoes medium -sliced
- 8 eggs hard boiled , halved
- to taste Salt
- 100 ml coconut milk
Instructions
- To prepare Indian style Egg Curry, start by heating 2 tbsp ghee in a large wok.
- 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.
- 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.
- In a blender / mixer, take the cooled ingredients and grind to an extremely fine paste, adding upto one cup of water.
- 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.
- Tear fresh basil leaves and garnish the curry. Serve hot with steamed rice.
Notes
*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.