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Egg Curry Recipe

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4.6 from 129 reviews

A flavorful and comforting Egg Curry recipe featuring boiled eggs simmered in a rich, spiced tomato and coconut cream sauce seasoned with traditional Indian spices and fresh bell peppers. Perfect served over boiled rice and garnished with fresh coriander, chili flakes, and nigella seeds, this dish is a great option for a hearty, home-cooked meal.

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 (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 (¾ 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 simmer for 6–8 minutes—6 minutes for a soft yolk or 8 minutes for a firm yolk. Once cooked, remove the eggs and immediately place them in a bowl of cold water with ice to cool completely.
  2. Prepare the curry base: While the eggs are boiling, heat the oil or ghee in a large frying pan over medium heat. Add the sliced onion, red and green chillies, minced garlic, and minced ginger, along with garam masala, ground cumin, turmeric, ground coriander, ground cinnamon, salt, and tomato purée. Fry the mixture for about 3 minutes, stirring often, until the onion begins to soften and the spices are aromatic.
  3. Add vegetables and liquids: Stir in the diced green and red bell peppers, canned chopped tomatoes, and coconut cream. Bring the mixture to a boil, then reduce the heat and simmer gently for 5 to 6 minutes, stirring occasionally until the sauce has slightly thickened.
  4. Prepare the eggs: Peel the cooled eggs and slice each in half. Add the egg halves into the curry sauce and simmer for a further 3 to 4 minutes to allow the flavors to meld and the eggs to heat through thoroughly.
  5. Serve: Turn off the heat and serve the egg curry hot over boiled rice. Garnish with chopped fresh coriander, a sprinkle of red pepper flakes, and nigella seeds for an added burst of flavor and texture.

Notes

  • For softer yolks, cook the eggs for 6 minutes; for firmer yolks, cook for 8 minutes.
  • If you prefer a richer taste, use ghee instead of oil.
  • You can adjust the level of heat by increasing or decreasing the amount of fresh chillies and red pepper flakes.
  • This curry pairs wonderfully with basmati rice or warm naan bread.
  • Make sure to cool the eggs rapidly in ice water to stop further cooking and make peeling easier.

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