It is so simple to make and is extremely delicious. You can have the spicy egg curry with rice or roti (traditional Indian bread). It has very simple flavors and simple spices and is extremely nutritious. People who are eggetarians, like me, will love the Spicy Egg Curry. Since we use boiled eggs in this recipe, it gives off very little smell. Make sure you do not over boil the eggs. Otherwise, they turn grey. One tip that I learned from my friend is that, as soon as the eggs are cooked, place them in cold water. This stops the egg whites from turning grey. Here is the recipe for easy and simple Indian dish – Spicy Egg Curry.
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Spicy Egg Curry
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A simple Indian egg curry bursting with spices.
Serve with roti or rice for a flavorful meal.
Ingredients
- 6 Organic Eggs
- 3 Large tomatoes
- 1 Large Onion
- 1 inch sized Ginger
- 3-4 Garlic pods
- 3-4 Fresh curry leaves
- 1 tbsp freshly chopped coriander leaves
- 1 tbsp (15 ml) peanut oil
- 1 tsp sugar
- Salt
- 2 tbsp freshly grated coconut
- 4-5 Dry Red chillies
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1/4 tsp peppercorns
- 1 tbsp tamarind paste
Instructions
- Grind the coconut, red chilies, coriander seeds, cumin seeds, peppercorns, and tamarind paste to a smooth paste using a mortar and pestle, adding a tablespoon of water as needed. Set aside.
- Heat some oil in a wide pan. Add chopped ginger, garlic, and curry leaves; fry until brown.
- Add chopped onions and fry until translucent.
- Add the ground paste to the onions; fry until the raw smell is gone over low heat. Add chopped tomatoes, salt, spices, and sugar; stir.
- Simmer until the gravy releases oil and darkens. Add sliced eggs and mix well.
- Garnish with coriander leaves.
Notes
- For a richer flavor, use ghee instead of peanut oil.
- If you don’t have fresh curry leaves, you can substitute 1 teaspoon of curry powder.
- Leftover curry can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
How do I keep the eggs from falling apart in the curry?
Hard boil the eggs fully before adding them to the sauce, and make small slits in the whites so the spiced gravy can soak in. Add them gently toward the end of cooking so they warm through without breaking apart. 
What gives this egg curry its spicy kick?
The heat comes from a combination of green chilies and red chili powder cooked into the onion and tomato base. Adjust the amount of chili to your preference, starting with less and tasting as you go.
Can I make the curry sauce ahead of time?
Yes, the sauce actually improves after sitting for a few hours as the spices meld together. Prepare the sauce, refrigerate it, and then reheat and add the boiled eggs just before serving.
