35 mins
Egg Curry
Recipe by Mamtha Sunil Kumar
This recipe for Egg Curry is a classic recipe of an authentic Indian curry (which often bear little resemblance to the more simplified alternatives created in the West!). This delicious Egg Curry contains all the whole spices for which Indian cuisine is renowned - perfect with Indian breads or simple steamed rice
Egg Biryani 
Egg Fried Bread (French Toast) Ingredients for Egg Curry
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Egg Curry
- Egg Curry has two major steps - the preparation of masala (spicy paste) and the blending and cooking of the paste with the eggs. Talking of which, so that you have them ready, hard boil the eggs, let them cool a little, then remove the shells and set aside.
- To prepare the paste, peel and finely chop the onion then finely blend into a paste all the paste ingredients - chopped onion, tomatoes, coriander (just the leaves), curry leaves, green chilies, coconut powder and red chili powder.
- Pour 4 tablespoons of vegetable oil into a sauce pan over a medium heat. Once the oil is heated add the spicy paste (masala) that you have just made and sauté the paste until it looses its pungent smell and the oil is oozing from the edges (about 5 minutes).
- Meanwhile, peel and grind the ginger and garlic into a paste. Cut slits into the hard boiled eggs but be sure not to cut them right through. Add the whole eggs to the spicy paste in the pan and add water until you get the required consistency. The thicker the curry the spicier it is.
- Stir in the red chili powder and the ginger-garlic paste and bring to boil. Add salt to taste, mix well and serve with Indian bread or steamed rice.
MAMTHA SUNIL KUMAR'S HOT TIP:
For all Indian curries take care to add salt only at the final stages of your cooking and never boil the dish once you have added salt as this will exaggerate the taste of the salt.
Reviews of Egg Curry
| March 26 2014 Delicious. We all loved the sauce. Egg curries are my all time favorites. Whenever time is short, egg curries always comes handy. Try frying the boiled eggs before putting them in the curry sauce. Fry them in little bit of oil with a pinch or turmeric powder and salt. Will be making this curry again. maggie (2 reviews) |
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This recipe for Egg Curry> is a classic recipe of an authentic Indian curry - which often bear little resemblance to the more Westernized alternatives
