I have seen a few posts ( here , here and here ) about egg curry which sounded pretty interesting. I like eggs but I don’t seem to get around to using them in savoury dishes all that often. With curries being one of my favorite types of savoury dishes I was sold on trying an egg curry. This is a pretty easy curry dish. I chopped the onions and chilies in the food processor to save some time. However, I have gotten used to toasting and grinding coriander seeds and cumin seeds in a mortar and pestle. (Fresh ground cumin seeds smell really good.) Serve with some rice and it is a fairly quick and tasty meal.
Egg Curry
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
ingredients
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 onions (pureed)
- 4 small green chilies
- 1 tablespoon ginger (grated)
- 2 cloves garlic (chopped)
- 1 28 ounce tin tomatoes (crushed or pureed)
- 1 teaspoon red chili powder
- 1 teaspoon coriander seeds (toasted and ground)
- 1 teaspoon cumin seeds (toasted and ground)
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- salt and pepper to taste
- 4 hard-boiled eggs (cut in half)
- 3 tablespoons yogurt (plain)
- 3 tablespoons cilantro (chopped)
directions
- Heat the oil in a pan.
- Add the cumin seeds and saute until the sizzle.
- Add the onion and chilies and saute until golden brown, about 5-15 minutes.
- Add the ginger and garlic and saute until fragrant, about 30-60 seconds.
- Add the tomatoes, chili powder, coriander, cumin, turmeric, garam masala, salt and pepper and simmer for about 10 minutes.
- Add the eggs and cook until heated.
- Remove from heat and mix in the yogurt and cilantro.
Wow, that looks fab! Funnily enough, I made egg curry this week too, although mine was quite different. Eggs and curry do go together really well.
I made similar egg curry before using some basics of onion, tomatoes, garam masala, cumin, coriander…and I love it! I ate it both ways – with rice and naan. So nice.
I was intrigued too, Kevin – even more now, because your dish looks delicious!
Hey, that looks great! One of my Indian students made something similar a couple weeks ago. It was delicious. I’m sure yours is just as good.
Hmm
Usually there’s sambal eggs, egg curry is something different!
Maybe I should make some curry and freeze them up! and pour them over fried eggs whenever I want to have it.
I am copying this recipe 🙂
Sambal eggs sound interesting. I will have to look for a recipe.
Hello from India!
I love this blog 🙂
I just wanted to say that this is a very authentic curry recipe — something we would cook at home, and eat on a regular basis.
not so, unfortunately, the mango and chicken dish posted below it, which contains “curry powder” as an ingredient. There’s no such thing in India!!
Great blog and awesome recipes. thanks for sharing.
Try the following variation to give the egg curry some pizzazz (in my opinion). It is not original, however, it is arguably the original way of cooking egg curry and is done in some parts of India. Here goes: once you have boiled the eggs fully, pierce a few (3-4) deep holes in the eggs with a toothpick and shallow fry them. Frying the boiled eggs gives it an awesome texture.
Time for me to start working on some of these recipes.
Hey Kevin,
Your curry looks nice and authentic. I make mine a little more watery and instead of using boiled eggs, i break raw eggs into the boiling curry. This thickens the curry and the flavor of the egg gets infused as well. You just have to be careful not to stir until the eggs cook in their own little curry space–tastes wonderful with the Indian bread, paav. Try it!
Saee Koranne-Khandekar: I like the sound of adding the eggs like that. I will have to try that next time. Thanks for the tip.
i was searching around for some egg curry recipes and your popped up. it looks amazing. i love the bright color of the red sauce. looks very comforting.
I made this. It was delicious!!!. My whole family loved this. My husband told me to try it with fish, so i'm gonna do it sometime.
really delicious recipe!!!!!
My mom used to make great egg curry but I never got her recipe, nowadays I make egg with sambal belacan instead. I'm going to try yours this weekend.
Woah! You're one talented guy, aren't you?
Hi Kevin,
The curry flavour is delectable but I thought there was too much tomato in the recipe so will halve it when I make it again (or maybe fresh NZ tomatoes I have grown are over flavourful!!)