Egg Curry

When you go to an Indian restaurant, the menus at most of them are pretty much the same and its unfortunate because this showcases such a narrow window of this amazing genre of food (honestly, why do so few restaurants focus on South Indian cuisine?). Don’t get me wrong, I love this narrow window as well, but it just means that if I want to satisfy my cravings for the kind of food I had when I was in India, that’s all on me. This is such an attempt to recreate a curry my wife and I both love: egg curry.

Instead of the usual chicken or lamb, this curry’s protein is diced hard-boiled eggs. The gravy it tomato-based, slightly spicy, and both creamy and slightly sweet on account of the presence of coconut milk. I followed a similar technique in making this as I did when I made butter chicken. The eggs make for a different but somehow, more fun-to-eat mix in the curry (and honestly, when’s the last time you had a hard boiled egg? Too long ago, that’s when!) that are tender and very well suited to this more delicately flavored gravy. I also diced cooked some potato in the curry along with the eggs just to give this dish a little more body. The only change I would make to this the next time around: more gravy! There wasn’t enough relative to the amount of potato and egg (or I would cut back on those, I tried to adjust the recipe a bit below to reflect this, but your mileage may vary).

Is this actually South Indian in the end? I really can’t say, but I’d certainly be very glad to get some feedback on this from those a bit more in the know. Authentically South Indian or not though, it was delicious and very much satisfied my craving…for now! 😮

This is also my entry in this month’s Monthly Mingle over at Meeta’s What’s For Lunch, Honey? where the theme is Bollywood Cooking, the results of which I am definitely excited about.

  • vegetable oil
  • 6 cardamom pods
  • 1 cinnamon stick
  • 6 cloves
  • 2 Bay leaves (or curry leaves if you have them)
  • 1 Tbsp fresh ginger
  • 6 cloves garlic
  • 1 shallot
  • 1 red bell
  • 3 jalapeños
  • 1 habanero
  • 6-8 plum tomatoes (or a ~14 oz can)
  • bit of water
  • 1/4 cup cashews
  • 1 medium-sized potato (I had used 2)
  • 8 eggs (I had used 10)
  • 1 can coconut milk
  • handful cilantro leaves
  • 2 tsp ground dried fenugreek/methi

We’ll begin this dish by working on the sauce. In a large pot (I used a Dutch oven), heat up some vegetable oil, and once hot, add in the whole spices and the Bay leaf (or if you have curry leaves, use those instead!). Toss these around occasionally and let them toast in the heat for a few minutes until they begin to perfume.

While that’s going, prep the fresh ingredients. Behead and derib your peppers, but don’t worry about dicing them up finely–just chop them up a bit. Also, dice up the shallot, garlic, and ginger. When the spices start smelling quite nice, throw the shallot into the pot with them and sauté it for about 5 minutes to soften it up, at which point, you should then add in the garlic and ginger for another 2 minutes.

Add in the peppers and sauté for a while more to soften them up, around 5 or so minutes. Once they’re good, add in the tomatoes and a splash of water. Cover the pot and simmer for about 30 minutes, coming back to stir on occasion.

While you wait, there’s still some additional prep work to get out of the way. First, peel and cube the potato down to bite-sized chunks. Also, make a paste from the cashews and a bit of water in your food processor and set this aside for later.

There’s also the matter of hard-boiling the eggs, which is pretty easy, but when you have 8 or so eggs to peel the shell off of, you might as well get that out of the way when you can, right? Hard boiled eggs are an easy thing, but a lot of people have been raised on over-cooking their eggs. So in the interest of saving the eggs of the world: get some water (enough to cover all of your eggs) to a boil and throw in a good bit of salt.

Once boiling, carefully place in all of the eggs and watch the pot to see when it begins to boil again. As soon as it does, set a timer for somewhere around 7-10 minutes because that is when the eggs should be done. Any longer and they’ll get that grayish color around the yolk which is the egg’s way of asking what it ever did wrong to you. Once time is up, carefully remove the eggs and place in a cold water bath so as to stop them from cooking any further.

I’ll assume your sauce is done simmering, so pop off the cover and go fishing for all of the whole spices, removing and discarding them. Now, very carefully (its hot!) pour this entire mixture into the food processor and puree until totally smooth. Then pour this through a strainer back into the pot over medium heat. Also add in the potato chunks so that they can start cooking in the simmering gravy.

Gently simmer this for at least 20 minutes or until both the potatoes are tender and the gravy takes on a sufficiently thick consistency that you are happy with. During this this, also add in the coconut milk, cumin, coriander, black pepper, chili powder, turmeric, and cashew paste.

While you wait on the gravy to simmer some more, return to the eggs. Carefully deshell them all and slice them up in some attractive looking way. Also, dice the cilantro leaves somewhat coarsely, and when the gravy is very nearly done simmering, add both the cilantro and methi leaves, stirring to mix in. Add the eggs and turn off the heat after about 3-5 minutes or so, stirring gently so as to coat the eggs but not break them up into crumbles. You just want to get them sauced up and give them a chance to warm up a bit.

Once warmed up and ready to go, get eating! I served this with jasmine rice (but yogurt rice would have also worked very nicely) and some very poorly done chapatti (lol, they were supposed to be poori!). Enjoy!

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29 Responses to “Egg Curry”

  1. Deeba Says:

    Great looking & sounding curry Mike!! The pooris look good too…I remember eating egg curry a lot when we were young. Me, the picky eater, was always picking out potatoes…what else? Your curry looks wonderful…so much in there. The flavours must have been amazing!! Sometimes I whip up some yogurt & simmer it with the gravy to increase the curry bit! The Mulligans seem to have enjoyed this curry!! YUM!!

  2. Lydia (The Perfect Pantry) Says:

    I love egg curry, too! I use a slightly different way to hard cook eggs, though: place the eggs in a pot and cover with cold water by an inch. Bring to a full boil; then cover the pot and turn off the heat. Let the eggs sit, covered, for 12 minutes. Voila!

  3. cookinpanda Says:

    I have to say, I’ve never tried egg curry. Like most Indian restaurants, I stick to the usuals when I make Indian food at home, but this sounds great, and really no more complicated than any other Indian dish. It’s definitely something I need to try to mix things up a bit.

  4. Meeta Says:

    i love egg curry. you and me agree that a good egg curry contains coconut milk. see my mum and i argue about this all the time. but i love the flavor it gives. perfect!

  5. noble pig Says:

    I have never heard of egg curry, you have educated me! I love doing different stuff with eggs becuase I’ve always got them around!

  6. Neen Says:

    I dig the recipe! Honestly, going to Indian restaurants often makes me sad because the approach is so different and Westernized, so I’m also trying to produce some favorites at home. The egg curry sounds fabulous; I love eggs!

  7. Coffee and Vanilla Says:


    I love Egg Curry, I make quite often Cynthia’s from Tastes Like Home Curried Eggs… delicious.

    Thank you for your comment on my tamarind jam, I answered here:

    Have a good day, Margot

  8. Peter Says:

    Mike, the colour is wonderful and a nice alternative for protein (eggs).The coconut milk mellows the curry for those needing a nudge.

  9. White On Rice Couple Says:

    We just got a curry plant and have all the ingredients here for your dish! Love curry, especially your’s here with all the spices! Maybe we’ll throw in the bay leaves too for extra flavor! This will be dinner tonight!

  10. Lisa Says:

    Yes, curried eggs! I eat eggs virtually every single day. It just so happens that my specialty is also Indian cuisine, though I am a white born Canadian of English descent. Lovin’ this dish!

  11. Helen Says:

    I really love egg curry! I like the use of the habanero too, such a fruity flavour.

  12. grace Says:

    i’m always shocked by the massive number of people who have no idea how to properly hard-boil an egg.
    but i digress–egg curry is on the list of things i’ve never tasted. (good grief, it blows me away to think of the gazillion foods i’ve yet to try.) it looks easy enough (assuming i can properly hard-boil an egg…), so i vow to try it this week!

  13. Sandie (Inn Cuisine) Says:

    You’re a braver soul than I. I’ve only tried making curried anything at home once, and that was curry chicken.

    While it turned out well, I’m a bit hesitant to venture too far outside the cuisines I’m more familiar with, only because I’m not sure if they end up tasting how they are suppose to or not.

    When I’m cooking outside my comfort-zone in regards to foreign cuisines, I have to rely solely on the old standby, simply, “Does it taste good or not?”

    So hats off to you, for having the kahunas to recreate a cuisine and dish both you and your wife love!

  14. Chef Erik Says:

    I bet this was pretty tasty. Egg, curry, coconut, how can you go wrong. Look great!

  15. Marc @ NoRecipes Says:

    Cholesterol be damned. This looks fantastic! Much to my doctor’s chagrin, I love eggs, and with curry I think I could set a new record and eat a dozen in one sitting.

  16. nina Says:

    I remember when meat became very expensive, people came up with very creative no-meat dishes. My mom used to make this for us and as a child I loved it….thanks for the memory.I must try it again.

  17. kittie Says:

    I’ve been meaning to make egg curry since I first heard about it – only a few months ago. I’ve never seen it on any restaurant menus either!

  18. Toni Says:

    Thank you for this! I’ve been eating mostly eggs, cheese and fish of late, so a new way to use eggs is very much appreciated! And I’ll be going to southern India soon. I’m looking forward to the food there, but this dish is a great way to have a head start!

  19. Kevin Says:

    That egg curry looks really tasty!

  20. Aparna Says:

    That’s quite an interesting egg curry you’ve come up with. Looks good.
    I am not an expert on egg curries (and I’m a vegetarian who occasionally eats eggs) but I’ll give my two cents worth on what I know.
    A South Indian egg curry would use coconut milk but not dried fenugreek or cashew paste which are used in North Indian cooking. No potatoes either.
    This would be great served with plain rice or chapathis or aapams (South Indian fermented rice pancakes, sort of).
    Hope this is useful.

  21. Zlamushka Says:

    That curry looks fantastic. what do you recommend else apart from eggs? Veggie-wise. Would lets say mushrooms work?

  22. arfi Says:

    awwwwwww… that looks so spicy! reminds me of my aunty’s cooking. lots of chillies. *i’m drooling, Mike!*

  23. Recipe Round Up - May 17, 2008 « Flexitarian Menu Says:

    […] Egg Curry [Mike’s Table] Martha’s Macaroni and Cheese [Smitten Kitchen] Long Fusilli with Salsa di Noci [We Are Never Full] Paratha with Sweet Potato and Potato Filling [Lisa’s Kitchen] Stuffed Green Olives [Kalofagas] […]

  24. Recipe Round Up - June 1, 2008 « Flexitarian Menu Says:

    […] for the upcoming week and have already cooked up and almond chicken stir fry and plan to make the egg curry from Mike’s Table momentarily that I featured in the last round […]

  25. Sowmya Says:

    Amazing recipe and very original…I just loved it and so did my husband and a visiting friend. It was our Sunday afternoon special! Neither of them would believe me that it was created by a non Indian. It is so spicy and so authentic! Now each time I buy egg, my husband asks me if I am planning to make the same egg curry….Thanks for your recipe!

  26. Dyutiman Das Says:

    Egg curry is not south Indian per se, but available all over India. Although in most recipes I know of yogurt is used instead of cashew paste or coconut milk. But more basic recipes do not call for any of these. Also cauliflower is used sometimes to give it more body. But your recipe is a very good adaptation, I am trying it out right now.

  27. lovechickens Says:

    Great ideas on this site, thanks. I actually took the plunge and got me some chickens last week! Now I have more eggs than I know what to do with!. You might be interested in these egg recipes.

  28. Sandhya Says:

    I agree with u on the restaurant Indian food-the real home cooked food is far tastier,healthier and easier to cook.I am a South Indian and get really worked up by the 10 or so dishes representing the vast cuisine of India.
    Egg curries in Kerala,coastal Karnataka and Chettinad tend to have coconut milk in them along with the ground paste with coconut,cumin and mostly fennel.Andhra pradesh mostly has the egg curry without the coconut milk. Try using fennel in your ground paste-it adds a new dimension to the flavour. Also cashews,bay leaf,cardomum and fenugreek leaves are North Indian ingredients in a gravy dish.Your dish seems to be a good fusion of both styles.

  29. Lizzie Says:

    When someone writes an article he/she keeps the image of a user in his/her
    brain that how a user can be aware of it.
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