South Indian Egg Curry

Visit the Indian Food Glossary for information on the ingredients in this recipe
I don't eat eggs very often these days, but I had a craving and the theme for this month's No Croutons Required is soups or salads featuring eggs. I will also accept egg curries, like this one. I invite fellow bloggers to submit their creations. You have until the 20th of the month to participate in the challenge.

south Indian egg curry

The combination of lightly boiled eggs in a rich tomato based spicy sauce is surely one you will want to try if you enjoy eggs and Indian cuisine. It's easy to prepare too and the sauce is such a delight that you may want to make it without the eggs, include some cooked legumes as the sauce is simmering and serve with rice and/or Indian flatbreads.

Either way, with or without the eggs, I recommend pairing this dish with a bed of hot buttered rice and some Indian pancakes.

South Indian Egg Curry South Indian Egg Curry
Recipe by
Cuisine: Indian
Published on May 13, 2012

Hard-boiled eggs simmered in a rich, spicy and fragrant Indian tomato sauce

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  • 4 large eggs
  • 2 tablespoons ghee or olive oil
  • 2 teaspoons black mustard seeds
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 1-inch piece fresh ginger, minced
  • 4 green chilies, seeded and minced
  • 2 teaspoons turmeric
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon cayenne
  • 3 tablespoons fresh or dried grated coconut
  • sea salt and fresh cracked black pepper to taste
  • generous handful of dried curry leaves
  • 4 medium tomatoes, finely chopped
  • 2/3 cup plain yogurt
  • fresh parsley, chopped
  • Place the eggs in a medium saucepan, cover with water, bring to a boil, and simmer for 5 minutes. Remove the eggs from the pot, set aside to cool, and then peel off the shell.

  • Heat the ghee oil in a medium-large saucepan or wok over medium heat. When hot, toss in the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Now add the onion to the pan and stir and fry for 10 minutes or until the onions turn golden. Next add the garlic, ginger, green chilies, turmeric, cumin seeds, cayenne, coconut, and salt and pepper to taste. Stir and fry for a minute or two. Add the curry leaves and tomatoes, and simmer until you have a thick sauce, stirring occasionally. Stir in the eggs, simmer for another few minutes, and gradually stir in the yogurt.

  • Cut the eggs in half and serve hot or warm with plenty of the curry, garnished with fresh parsley.

Makes 4 servings
egg curry

More egg dishes you are sure to enjoy from Lisa's Kitchen:
Asparagus & Feta Cheese Scramble
Cheddar and Mushroom Shirred Eggs
Devilled Curried Eggs
Egg Masala Curry in a Spicy Tomato Gravy

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bellini said...

The first word that comes to mind is YUM!

Spandana said...

Love the egg curry. Hot steaming rice will go so well with this :-)

Mango Ginger said...

Such a lovely and colourful dish. And what a great way to spice up boring old eggs!

Oregano said...

This is pretty much Kedgeree right?

Lisa said...

Not exactly. From what I understand, Kedgeree is an egg dish that typically includes fish and rice.

Kue Nusantara said...

I like vegetarian and spicy food...looks delicious...

Benjamin Raucher said...

I am a great fan of curry. Thanks for this great recipe. I will definitely give it a try.