This Indian Egg Curry recipe is all the good things. It is easy, it is simple, it is creamy and coconuty, it is made from pantry staples and it tastes much, much better a couple of hours after it has been cooked.
Yes this Egg Curry is All. The. Good. Things.
Now that the mornings are colder, afternoons a chilly and evenings are dark and require layers and layers of warm clothing, I find myself turning more and more to warming easy recipes like this. This food warms your soul.
I find egg curry good for all situations; for busy weeknights suppers, last minute drop-ins, crazy busy weekends, and for nights or days when you just want easy comfort food that you know is just going to taste good with not much effort.
Then there is having egg curry for breakfast. Peeps, seriously – a great breakfast as any Keralan will tell you.
Simple Egg Curry Recipe
As with any well-loved recipe, there are a number of variations of Egg Curry recipes. In general, there is North Indian Egg Curry and South Indian Egg Curry and within these Egg Curries have further regional variations like Keralan Egg Curry, Punjabi Egg Curry etc.
For this recipe, I have opted for a Goan Egg Curry as it is full of the flavours I like. I have also simplified the recipe a little. Whilst it has a few ingredients, it is actually incredibly simple as you tend to add a lot of the ingredients at the same time. So only a few steps.
- Hard boil your eggs, peel them, halve them and set aside.
- Then fry onions, followed by garlic, ginger and spices.
- Add the tomatoes and some water and simmer and blend into a paste.
- Temper the remaining spices before adding in the curry paste and coconut milk
- Add the eggs
- That is it!!!
How To Boil An Egg For Egg Curry
I prefer my eggs properly hard boiled for this Egg Curry. However, I have friends who like the yolk very, very slightly gooey and as they think that this adds a little extra creamy eggy flavour to the curry. You try it both ways and decide what you think.
To make the boiled eggs, bring a pot of water to the boil and carefully add the eggs into a pot using a ladle. Boil them for 8 mins if you want a soft set yolk or for 10 mins if you want a hardboiled egg. Then using the ladle, remove the eggs from the pot and a carefully add them into a bowl of cold water so as to stop them cooking any further.
What To Serve With Egg Curry
Guys this is where I go a little crazy and want to serve everything and anything with this simple Egg Curry. I love serving it with tomato rice as I feel the tangy flavour of the tomatoes and warming spices perfectly complement the creamy coconuty favour of the curry. But of course, you can serve it with plain rice, idiyappams, roti, naan and paratha. It is all good.
Guys I have chatted to you a lot. You need to try this Egg Curry recipe. It is a tasty yet simple to cook protein rich curry that makes a great anytime, any occasion meal. It is also paleo and whole 30 compliant.
So here is how to make this egg curry. Please do try it and if you do make it, then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my egg curry recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
Egg Curry Recipe
- 10 eggs hard boiled, peeled and halved
- 2 tbsp vegetable oil
- 2 small onions finely diced
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp cumin seeds
- 1 tbsp curry powder
- 200 g chopped tomatoes
- 200 ml hot water
- 300 ml coconut milk
- 0.5 tsp brown mustard seeds
- 15 curry leaves
- Heat half the olive oil in a pan over medium –high heat and fry the onion till it turns slightly brown.
- Add the ginger and garlic and fry for 1 min till fragrant.
- The add the cumin and curry powder and stir for 30 seconds, followed by the tomatoes and cook for 5 mins.
- Then add the water, bring to a simmer and simmer for 5 mins.
- Allow the mixture to cool for a bit before adding to a blender and blending into a paste.
- Add the remaining oil into the pan (wipe it clean first) over medium-high heat and add the mustard seeds. When the seeds begin to pop, add the curry leaves and fry for 15 secs.
- Then add in the blended curry paste, coconut milk, season to taste, bring the curry to a gentle simmer and cook for 5 mins.
- Then add in the hard boiled eggs – yolk side up –and spoon the sauce over them to coat. Let simmer for a few mins till the eggs are heated through.
- Serve with some rice or naan etc.
Adapted from Madhur Jaffrey