Egg curry is a simple and delicious dish from India. It is rich in flavour and full of traditional spices such as fenugreek, turmeric and cumin. There are two very popular versions of this curry, one made with coconut milk, which you will find below, and one with tomato sauce.
Like any curry, first and foremost, there is the gathering of all the ingredients. After adding all the spices and flavours, the time will do the rest and add the egg last, so they won’t overcook.
If you love curry, why not try our delicious chickpea curry and Thai curry with lime and tofu.
Ingredients
For 4 people, prep time 10 minutes, cooking time 40 minutes
- 6 eggs
- 1 onion
- 30g fresh ginger
- 2 garlic cloves
- 8 tomatoes
- 1 fresh chilli
- 2tsp turmeric
- 1tbs garam masala
- 1 tin coconut milk
- 1tbs mustard seed
- 1tsp cinnamon/cinnamon stick
- 3 bay leaves
- 2tsp fenugreek
- 1 tsp toasted cumin seeds
Method
1 – Add chopped garlic and ginger in a saucepan, then add all the spices (leaving out chilli and turmeric) and lightly toast it, stirring frequently.
2 – Add chopped onion, turmeric, chilli, and diced tomatoes.
3 – Cook the ingredients with a little water to prevent spices and onions from burning. Pour coconut milk and let it simmer for about 20-30 minutes.
4- When the sauce is ready, add the eggs previously cooked and peeled. Leave them to cook in the curry sauce for 2-3 minutes. Serve this delicious egg curry with rice or flatbread.
Tips
- Boil the eggs for 5 minutes in hot water, cool them quickly and peel them.
- For a smoother curry sauce, blend the coconut milk and other ingredients after cooking and then add the eggs.
