Egg Curry (Baida Curry)
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
418 kcal
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Course
Main Course
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Cuisine
Indian
Egg Curry (Baida Curry)
Description
Egg Curry (Baida Curry) centers on hard-boiled eggs immersed in a spiced sauce made with coconut milk and a blend of whole and ground spices including mustard seeds, cloves, cinnamon, cardamom, garam masala, coriander, turmeric, and others. The preparation starts with frying whole spices in coconut oil to release their fragrance, followed by sautéing onions, ginger, garlic, and serrano chiles. Tomatoes and ketchup are then cooked down before adding the coconut milk and simmering to develop the curry's flavor. Finally, the eggs are added to the sauce and gently heated through.
The curry offers layers of flavor from the toasted spices and the richness of coconut milk, providing a creamy texture balanced by the tanginess of tomatoes and subtle heat from the chiles and Kashmiri chili powder. Simmering the eggs in the uncovered curry ensures they absorb the sauce's flavor without overcooking.
This egg curry pairs well with Indian breads such as naan, chapati, or paratha, as well as steamed rice, pulao, or biryani, offering a hearty and flavorful main or side for meals. It can also be wrapped in a dosa for a portable option, complemented by cucumber raita when desired.
The recipe benefits from making in advance, as the flavors deepen over time. When reheating, add the cilantro and eggs last to preserve freshness. This makes it practical for preparing ahead and enjoying on busy days.
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 2 clove whole
- 1 cinnamon stick 2-inch piece
- 3 green cardamom pods , cracked
- 1 yellow onion medium, finely chopped
- 1 tablespoon garlic finely minced
- 1 tablespoon ginger finely minced
- 2 serrano chile pepper seeds and membranes discarded, finely diced
- 1 teaspoon garam masala
- garam masala click link for recipe (HIGHLY recommended, authentic homemade
- 1 teaspoon ground coriander
- 1/2 teaspoon Turmeric ground
- 1/4 teaspoon fennel seeds ground
- 8 curry leaves optional
- 1/4 teaspoon Kashmiri chile powder (or more according to heat preference)
- 3 tomato ripe, finely chopped
- 2 tablespoons ketchup
- 13.5 ounces coconut milk 1 can
- 1 teaspoon salt
- 6 egg hard-boiled, shelled, cut in half
- 2 tablespoons cilantro chopped
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
- The curry can be prepared ahead and reheated; add cilantro and eggs just before serving for best freshness.
- Serve this curry with naan, chapati, paratha, rice, biryani, or wrapped in dosa for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 36g | 55% |
| Saturated Fat | 28g | 140% |
| Sodium | 763mg | 32% |
| Potassium | 542mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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