Egg Curry

Name: Egg Curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 5 Hard Boiled Eggs peeled; 1 tablespoon Coconut Oil; 1 teaspoon Mustard seeds; 1 Cinnamon small stick; 3 Cardamom pods; 5 Peppercorns lightly smashed; 2 - 3 Green Chillies slit lengthwise; 1 teaspoon Ginger finely chopped or ginger paste; 7 Garlic cloves smashed and roughly chopped or garlic paste; 2 Onions finely chopped (medium); 3 Tomatoes finely chopped (large); ½ teaspoon Turmeric Powder; 1 teaspoon Coriander Powder; ½ teaspoon Chili Powder Red; ¼ cup Tamarind Water See Note 2; 1 cup Thin Coconut Milk See Note 3; ½ cup Thick Coconut Milk; 8 - 10 Curry Leaves; Salt to taste

by Honey-desicookingshooking

4 people

50 min

Egg curry is a comforting Indian dish of curried eggs. It is basically made with hard boiled eggs, onions, tomatoes, whole & ground spices and herbs. Indian cuisine is very diverse and an egg curry is made in several ways, with recipes varying by state and even by family

Egg Curry is a deliciously rich onion tomato gravy, tastes exactly like the ones you get in dhabas. These are perfect with some rice or paratha. Making egg curry is not really difficult. In fact if you have the eggs boiled and ready to go then it’s just a matter of putting everything together

This is our Sunday favorite.

Try out and let me know how was it?

wow

so good

yumm

Egg Curry

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Recipe details

Yield 4 people
Time spent: Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min

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Ingredients

5 Hard Boiled Eggs peeled
1 tablespoon Coconut Oil
1 teaspoon Mustard seeds
1 Cinnamon small stick
3 Cardamom pods
5 Peppercorns lightly smashed
2 - 3 Green Chillies slit lengthwise
1 teaspoon Ginger finely chopped or ginger paste
7 Garlic cloves smashed and roughly chopped or garlic paste
2 Onions finely chopped (medium)
3 Tomatoes finely chopped (large)
½ teaspoon Turmeric Powder
1 teaspoon Coriander Powder
½ teaspoon Chili Powder Red
¼ cup Tamarind Water See Note 2
1 cup Thin Coconut Milk See Note 3
½ cup Thick Coconut Milk
8 - 10 Curry Leaves
Salt to taste

Instructions

For preparing

In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame.
Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

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Egg Curry

Egg Curry

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Recipe details

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