How to Make Indian Egg Curry

Co-authored by wikiHow Staff

Last Updated: January 25, 2021 References Tested

Indian egg curry is a very simple and quick dish to make, and not to mention delicious too! The eggs give this curry a good protein boost, making it a hearty meal that is suitable for vegetarians. Prepare the eggs and produce first, before making the fragrant curry sauce. Serve the curry with freshly cooked rice as a main meal or as a side to other dishes such as dosas.

Ingredients

6 eggs
2 onions
1 in (2.5 cm) of ginger
4 tomatoes
4 sliced green chilis
¹⁄₄ cup (59 ml) of refined oil
1 tsp (2 g) of black mustard seeds
1 cinnamon stick
3/4 tsp (1 g) of turmeric powder
3/4 tsp (2 g) of red chili powder
1 1/2 tsp (2.5 g) of coriander powder
1 tsp (9 g) of tamarind paste
1 cup (240 ml) of water
3.4 fluid ounces (100 ml) of coconut milk
1/8 tsp (1 g) of salt
1 handful of curry leaves
Rice, to serve
Dosas, to serve
Appams, to serve

Makes 3 servings

Part 1

Part 1 of 3:
Getting the Eggs and Produce Ready

1
Hard boil 6 eggs. Place the eggs into a large saucepan of water. Cook the eggs over a high heat until the water begins to boil rapidly. Then turn the stovetop off and let the eggs sit on the stovetop, over the heat, for 14-17 minutes.^{[1]
X
Research source}
- This curry is a good source of protein due to the eggs. It is ideal for vegetarians or if you don’t have meat available.^{[2]
  X
  Research source}
2
Peel the eggs to remove the shells. Once the eggs are cooked, drain out the hot water and fill the saucepan with cold water. Gently break open each shell and use your hands to peel it away from the egg.^{[3]
X
Research source}
3
Chop 2 onions finely. Place the onions on a chopping board. Slice each in half and then remove the skin. Then cut the onion into thin slices.^{[4]
X
Research source}
4
Peel and cut 1 in (2.5 cm) of ginger. Use a knife or a vegetable peeler to remove the tough skin on the ginger. Then place the ginger on a chopping board and cut it into thin slices.^{[5]
X
Research source}
5
Dice 4 tomatoes into small pieces. Rinse each tomato under cool, running water. Then place the tomatoes onto a chopping board and slice each one in half. Cut each tomato half into thin slices and then cut across these slices to dice the tomato.^{[6]
X
Research source}
- Alternatively, you can puree rather than dice the tomatoes if you prefer.^{[7]
  X
  Research source}
6
Dice 4 green chilis. Slice the top off each green chili first to remove it. Then cut each chili in half lengthwise and use a knife or a teaspoon to remove the seeds. Keep the chili skin-side down and slice it into very thin shreds. Cut these shreds across to dice each chili.^{[8]
X
Research source}

Part 2

Part 2 of 3:
Cooking the Vegetables

1
Heat the refined oil for 2-3 minutes over a medium heat. Place ¹⁄₄ cup (59 ml) of refined oil into a large pan. Use a heavy-bottomed pan if possible.^{[9]
X
Research source}
- Refined oils are purified oils. These include canola, soybean, palm, and corn.^{[10]
  X
  Research source}
2
Fry the black mustard seeds for 5 seconds. Place 1 tsp (2 g) of black mustard seeds into the pan with the hot oil. Wait until the black mustard seeds start to splutter in the oil.^{[11]
X
Research source}
- Use a wooden spoon to stir the ingredients as they cook.
3
Place the onions in the pan and cook for 2-3 minutes. Carefully tip the finely chopped onions into the pan with the black mustard seeds. Wait until the onions begin to saute and turn slightly pink.^{[12]
X
Research source}
- Be careful of the hot oil.
4
Add the cinnamon and green chilis to the pan and cook for 2 minutes. Place 1 cinnamon stick and the diced green chilis into the pan with the mustard seeds and onions. Stir the ingredients as they fry.^{[13]
X
Research source}
5
Place the chopped tomatoes into the pan and cook for 10 minutes. Carefully tip the chopped tomatoes into the pan with the other ingredients. Use the wooden spoon to stir the ingredients as they continue to cook.^{[14]
X
Research source}
- The tomatoes will begin to break down as they cook after 10 minutes.^{[15]
  X
  Research source}

Part 3

Part 3 of 3:
Simmering and Serving the Curry

1
Add the ginger and the turmeric, red chili, and coriander powders. Place the peeled and sliced ginger, 3/4 tsp (1 g) of turmeric powder, 3/4 tsp (2 g) of red chili powder, and 1 1/2 tsp (2.5 g) of coriander powder into the pan. Stir the ingredients to combine them. Continue to fry the ingredients for approximately 1 minute, until you can see the oil beginning to separate.^{[16]
X
Research source}
- The spices will become fragrant after approximately 1 minute.^{[17]
  X
  Research source}
2
Place the tamarind paste and water into the pan and cook for 1-2 minutes. Add 1 tsp (9 g) of tamarind paste and 1 cup (240 ml) of water in with the other ingredients. Stir the ingredients as they begin to simmer due to the addition of the water.^{[18]
X
Research source}
3
Add the coconut milk, salt, and curry leaves to the pan and simmer for 1 minute. Pour in 3.4 fluid ounces (100 ml) of coconut milk, 1/8 tsp (1 g) of salt, and 1 handful of curry leaves. Stir the ingredients as they simmer.^{[19]
X
Research source}
4
Transfer the eggs into the pan and cook these over a low heat for 5 minutes. Carefully place the peeled, whole boiled eggs into the pan. Use the wooden spoon to gently mix the ingredients and to make sure that the eggs remain intact. Remove the curry from the heat once it is cooked.^{[20]
X
Research source}
- Alternatively, you can slice the boiled eggs in half before you add them to the pan if you prefer.^{[21]
  X
  Research source}
- Make sure to mix the eggs into the curry so that the whites become colored by the sauce.^{[22]
  X
  Research source}
5
Serve the curry immediately with hot rice. Once the curry has been removed from the heat, place it into serving bowls with freshly cooked, hot rice. Alternatively, you can serve the curry as a side to a main dish such as dosas or appams.^{[23]
X
Research source}
- Remove the cinnamon stick before you serve the dish.
- To store leftovers, let the dish cool first and then transfer it into an airtight container. Keep the airtight container in the fridge for up to 3 days.^{[24]
  X
  Trustworthy Source
  Mayo Clinic
  Educational website from one of the world's leading hospitals
  Go to source}

Warnings

Don’t leave this dish sitting out at room temperature for more than 2 hours as the eggs may spoil.^{[25]
X
Trustworthy Source
Mayo Clinic
Educational website from one of the world's leading hospitals
Go to source}

Thanks!
Helpful 0 Not Helpful 0