Egg Curry (Baida Curry)

Name: Egg Curry (Baida Curry)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving
Ingredients: 2 tablespoons coconut oil; 1 teaspoon mustard seeds; 2 whole cloves; 1 2-inch piece cinnamon stick; 3 green cardamom pods; 1 medium yellow onion, finely chopped; 1 tablespoon finely minced garlic; 1 tablespoon finely minced ginger; 2 serrano chile peppers, seeds and membranes discarded, finely diced; 1 teaspoon garam masala; authentic homemade garam masala; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground fennel seeds; 8 curry leaves (optional); 1/4 teaspoon Kashmiri chile powder; 3 ripe tomatoes, finely chopped; 2 tablespoons ketchup; 13.5 ounces coconut milk (1 can); 1 teaspoon salt; 6 hard-boiled, shelled eggs, cut in half; 2 tablespoons chopped cilantro

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5.0

234 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4
Calories
418 kcal
Course
Main Course
Cuisine
Indian

Egg Curry (Baida Curry)

Nevaeh Sloan

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This southern Indian egg curry features a myriad of flavorful spices and the wonderful creaminess of coconut milk. Naturally meat-free, it's one of India's most popular curries!

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Ingredients

Servings

2 tablespoons coconut oil
1 teaspoon mustard seeds
2 whole cloves
1 2-inch piece cinnamon stick
3 green cardamom pods , cracked
1 medium yellow onion, finely chopped
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 serrano chile peppers, seeds and membranes discarded, finely diced
1 teaspoon garam masala
authentic homemade garam masala , click link for recipe (HIGHLY recommended)
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground fennel seeds
8 curry leaves (optional)
1/4 teaspoon Kashmiri chile powder (or more according to heat preference)
3 ripe tomatoes, finely chopped
2 tablespoons ketchup
13.5 ounces coconut milk (1 can)
1 teaspoon salt
6 hard-boiled, shelled eggs, cut in half
2 tablespoons chopped cilantro

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Instructions

Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant. Be careful not to scorch them. Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and cook for 2 minutes. Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. Stir in the cilantro. Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.
Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao, biryani, or wrapped in a delicious homemade dosa and with a side of cucumber raita if desired.

Notes

This curry can be made well in advance (and the flavor will only get better). Simply reheat it and then add the cilantro and eggs just before serving. Done! A quick weeknight meal ready to go!

Nutrition Information

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Calories 418kcal (21%) Carbohydrates 14g (5%) Protein 11g (22%) Fat 36g (55%) Saturated Fat 28g (140%) Sodium 763mg (32%) Potassium 542mg (15%) Fiber 4g (16%) Sugar 7g (14%)