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Egg Curry Recipe

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4.8 from 120 reviews

A flavorful and comforting Indian-style Egg Curry featuring boiled eggs simmered in a rich and aromatic spiced tomato and coconut cream sauce, perfect served with steamed rice and garnished with fresh coriander and spices.

Ingredients

Eggs

  • 6 medium eggs at room temperature

Curry Sauce

  • 2 tablespoons oil or ghee
  • 1 large onion, peeled and thickly sliced
  • 1 red chilli, sliced
  • 1 green chilli, sliced
  • 2 garlic cloves, peeled and minced
  • 2 teaspoons minced ginger
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons salt
  • 1 tablespoon tomato purée (tomato paste)
  • 1 green bell pepper, deseeded and diced
  • 1 red bell pepper, deseeded and diced
  • 1 x 400g (14 oz) can finely chopped tomatoes
  • 200 ml (3/4 cup + 1 tablespoon) coconut cream

To Serve

  • Boiled rice
  • Chopped fresh coriander (cilantro)
  • Chilli (red pepper) flakes
  • Nigella seeds

Instructions

  1. Boil the Eggs: Place the eggs in a pan of cold water. Bring to the boil, then reduce to a simmer and cook for 6–8 minutes depending on your preferred yolk firmness (6 minutes for soft yolk, 8 minutes for firm yolk). Remove the eggs and immediately place them in a bowl of ice-cold water to cool and stop the cooking process.
  2. Prepare the Curry Base: While the eggs are cooking, heat the oil or ghee in a large frying pan over medium heat. Add the sliced onion, red and green chillies, minced garlic and ginger, and all the ground spices including garam masala, cumin, turmeric, ground coriander, cinnamon, and salt along with the tomato purée. Fry this mixture for about 3 minutes, stirring frequently, until the onions begin to soften and the spices are fragrant.
  3. Add Vegetables and Simmer: Stir in the diced green and red bell peppers, canned chopped tomatoes, and coconut cream. Bring the sauce to a boil, then reduce heat to a simmer and allow it to cook for 5–6 minutes, stirring occasionally, until the sauce is slightly reduced and thickened.
  4. Prepare Eggs and Heat Through: Peel the cooled eggs and slice each in half. Gently add the eggs to the curry sauce and let them warm through for 3–4 minutes on low heat.
  5. Serve: Turn off the heat and spoon the egg curry into bowls alongside boiled rice. Garnish with fresh chopped coriander, a sprinkle of chilli flakes, and nigella seeds for added flavor and texture. Serve immediately.

Notes

  • For firmer yolks, simmer eggs longer; for softer yolks, reduce cooking time to 6 minutes.
  • You can substitute coconut cream with heavy cream for a richer taste.
  • Add more chillies or chilli flakes for increased heat according to your preference.
  • Serve with naan or roti as an alternative to boiled rice.

Find it online: https://forkvista.com/egg-curry-recipe/