READY IN
35 mins
Egg Curry Recipe

Egg Curry

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual RecipeAn Ideal Recipe for Vegetarians
Mamtha Sunil Kumar

Recipe by  

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.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

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 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.
 
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Reviews of Egg Curry

Rating 4 out of 5 - Many cooks will make this recipe again 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.
(2 reviews)
 

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