Egg Curry

Egg curry is an easy to make yet special main course in Indian Kitchens. We prepare egg curries in variety of ways. This is my simple version of it. Eggs are very healthy and we need to include it in our daily diet.  But eating in a same way will make us feel bored and so we might try a different variety of recipes on this healthy ingredient. 

Egg Curry recipe

If you want to make Curry within 15 minutes, this Egg Curry will help you in such situations.  Since egg is a quick cooking ingredient we always make use of it whenever we are too tired of cooking.  

This Kurma/Curry accompany well with anything like idli, dosa, chappati, idiyappam or rice.  Let’s look into this all-purpose Curry.

Ingredients

1. Egg – 4 (boiled and shells removed)
2. Onion – 1 large (finely chopped)
3. Tomato – 1 medium (finely chopped)
4. Chili Powder – 2 teaspoons (as per your taste)
5. Coriander Powder – 1 teaspoon
6. Curry Masala Powder – ½ teaspoon
7. Coconut – 2 tablespoons (grated)
8. Salt – to taste
9. Fennel Seeds – 1 teaspoons
10. Cooking oil – 2 tablespoons
11. Curry leaves – few
12. Coriander Leaves – few (chopped)

How to make Egg Curry?

Heat oil in a pan.  Once the oil get hot, add finely chopped onion and few curry leaves.  Saute till the onion becomes translucent (lightly pink).

Now add finely chopped tomatoes and saute till the tomatoes become mushy.  

Add ginger – garlic paste and saute for a minute. If you don’t like this masala flavor then you may skip it.

Add chili powder, coriander powder and curry masala powder and saute for 10 seconds.

Now add 1½ cups of hot water and bring it to boil. Add salt to taste.

In a mixer jar add grated coconut and fennel seeds and grind them to a fine smooth paste. Add this grounded paste to the boiling curry and let them boil for 2 minutes.

Make slits on the boiled eggs and add them to the curry and let them boil together for 5 minutes in medium flame.  Stir in between to ensure that the curry does not stick at the bottom.  Adjust consistency to required level (not too thin) by adding hot water.  

Tips

1. Adding too much water will make the curry too thin but you may adjust by adding more coconut paste.  But that will change real taste.
2. If you have not mixed well after adding coconut paste it will settle at the bottom and will form a thick layer.  In a minute it burns to black and will ruin the taste of the curry.  So after adding this coconut paste keep stirring in between, till you turn off the stove. 
3. Give enough time to the curry to boil and combine well water will separate from the curry.

Recipe Card

Egg Curry

Author: Selvi Senthil Nathan Cooking Method: Boiling, Simmering Cuisine: Indian Courses: Main Course Recipe Keys: Q Quick Curry Recipes

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Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 4 numbers Boiled Eggs

• 1 number Onion

• 1 number Tomato

• ¹⁄₂ teaspoon Ginger-Garlic Paste (optional)

• 2 teaspoons Chili powder

• 1 teaspoon Coriander Powder

• ¹⁄₂ teaspoon Curry Masal Powder

• 2 tablespoons Grated coconut

• 1 teaspoon Fennel seeds

• 1 teaspoon Salt (as per taste)

• 1 sprig Curry leaves

• 1 handful Coriander Leaves

Instructions

1. Heat oil in a pan and add finely chopped onions and saute till the onion becomes translucent.

3. In the mean time, grind grated coconut & fennel seeds to a fine smooth paste and mix it to the boiling curry. Let the curry to boil in a low - medium flame to eliminate all raw flavors.

4. In the mean time, boil eggs in a pan and keep it aside.

5. Make slits on the boiled eggs and add to the boiling curry. Let them absorbs all flavors and taste.

6. Adjust consistency accordingly by adding hot water. Finally, add curry leaves and finely chopped coriander leaves. Enjoy our tasty easy egg curry with your meal.

Keywords: Egg Curry, Instant Curry Recipe,