Comments on: Egg Curry

By: Sandhya

Sandhya — Fri, 18 Feb 2011 14:41:08 +0000

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.

By: lovechickens

lovechickens — Fri, 29 Oct 2010 16:42:05 +0000

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.

By: Dyutiman Das

Dyutiman Das — Sun, 07 Dec 2008 22:04:20 +0000

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.

By: Sowmya

Sowmya — Wed, 26 Nov 2008 13:51:41 +0000

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!

By: Recipe Round Up - June 1, 2008 « Flexitarian Menu

Recipe Round Up - June 1, 2008 « Flexitarian Menu — Sun, 01 Jun 2008 13:32:45 +0000

[...] 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 [...]

By: Recipe Round Up - May 17, 2008 « Flexitarian Menu

Recipe Round Up - May 17, 2008 « Flexitarian Menu — Sat, 17 May 2008 10:20:27 +0000

[...] 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] [...]

By: arfi

arfi — Mon, 12 May 2008 03:02:27 +0000

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

By: Zlamushka

Zlamushka — Sat, 10 May 2008 07:35:29 +0000

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

By: Aparna

Aparna — Thu, 08 May 2008 11:48:11 +0000

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.

By: Kevin

Kevin — Wed, 07 May 2008 08:05:27 +0000

That egg curry looks really tasty!