Find More Recipes

Egg Curry

Ready in 35 mins

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

Preparation Time

15 Minutes

Cooking Time

20 Minutes

Ingredients for Egg Curry

If you are not familiar with any ingredients, please check our International Cooking Terms page.
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

To serve 4:

FOR THE SPICY PASTE
2 onions
2 large tomatoes
3 - 4 stems coriander
10 curry leaves
4 green chilies
2 teaspoons coconut powder
½ teaspoon red chili powder
FOR THE CURRY
4 eggs
4 tablespoons vegetable oil
1 inch fresh ginger
3 cloves garlic
½ teaspoon red chili powder
  salt

How to Cook Egg Curry

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.