Egg Curry
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
272 kcal
-
Course
Main Course
Egg Curry
Description
Egg Curry combines peeled and halved hard-boiled eggs with a spiced, creamy curry sauce highlighted by coconut milk and a paste of tomatoes, onions, and spices. The preparation includes tempering mustard seeds and curry leaves to add depth and a subtle nutty aroma. Cooking the eggs yolk side up allows the flavors to infuse gently without breaking them apart, maintaining their shape in the sauce. The sauce's texture is smooth and thickened by blending the cooked vegetables and spices, resulting in a balanced curry with mild heat and aromatic complexity.
This curry works well served alongside plain rice or Indian breads such as naan, providing a hearty meal with satisfying textures from tender eggs and a silky, flavorful sauce. It's suitable for those seeking a comforting and savory dish that highlights eggs in a spiced gravy.
The recipe notes mention that it is adapted from Madhur Jaffrey, a respected source for Indian cooking, which helps ensure authentic flavors and technique consistency.
Ingredients
- 10 egg hard boiled, peeled and halved
- 2 tbsp vegetable oil
- 2 onion finely diced, small
- 1 tsp ginger minced
- 1 tsp garlic minced
- 1 tsp cumin seeds
- 1 tbsp curry powder
- 200 g tomato chopped
- 200 ml water hot
- 300 ml coconut milk
- salt
- 0.5 tsp mustard seeds brown variety
- 15 curry leaves
Instructions
- 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.
Notes
- Use fresh curry leaves and spices to enhance the aroma and flavor of the sauce.
- Simmer the eggs gently in the sauce to warm them through without breaking the halved yolks.
- Serve with warm rice or freshly baked naan for a complete meal.
- Store leftovers refrigerated and reheat gently to prevent eggs from becoming tough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 272mg | 91% |
| Sodium | 163mg | 7% |
| Potassium | 349mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 56.3mg | 63% |
| Calcium | 88mg | 9% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
