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Egg Curry Recipe

This egg curry recipe provides a beautiful and warm savoriness. Two basic and well-known favorites now come together for a simple aromatic entrée. Yay!
  • cook TIME 20 mins
  • prep TIME 15 mins
  • total TIME 35 mins
Course: Main CourseCuisine: Asian, Indian
Keyword: egg curry, egg curry indian, egg curry recipe
Servings: 4 servings
Calories: 502 kcal

Ingredients (19)

  • 8 eggs boiled
  • 4 oz onion
  • 1 tsp ginger grated
  • 1 tbsp cilantro chopped
  • 1 tsp red pepper flake
  • 2 tsp garlic minced
  • 1/2 tsp coriander powder
  • 1 tsp ground black pepper
  • 1/2 tsp turmeric
  • 1 cup olive oil divided, *
  • 1/4 tsp salt
  • 1/2 tsp cumin powder
  • 3/4 cup homemade tomato sauce
  • 1 tbsp red curry paste
  • 1/3 cup coconut milk
  • 1/2 tsp garam masala
  • 1 tsp paprika
  • 1 cup basmati rice uncooked, yields 3 cups cooked
  • 1/2 cup unsalted chicken broth

INSTRUCTIONS

1

Peel the boiled eggs.

2

Heat 3/4 cup of olive oil in a saucepan over medium heat. Deep-fry the boiled eggs for 8 minutes until the eggs are golden brown on all sides with a crispy outer layer. Remove from heat, drain oil, and set aside.

frying 8 boiled eggs in a skillet
3

Make the curry: In another pan, over medium-high heat, add 2 tablespoons of olive oil, 4 oz onion, 2 tsp minced garlic, and 1 tsp grated ginger. Stir around.

cooking onion in a skillet
4

Continue to add 1 tbsp curry paste, 1 tsp ground black pepper, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1 tsp paprika, and 1/2 tsp turmeric to the pan. Stir.

cooking curry paste with onion and seasoning in a skillet
5

Pour 3/4 cup homemade tomato sauce and 1/2 cup unsalted chicken broth into the curry mixture, whisk and let simmer.

hand holds a bowl of broth on top of a pan of curry sauce
6

Transfer the fried eggs to the pan, sprinkle 1/4 tsp salt and pour 1/3 cup coconut milk into the curry mixture. Reduce the heat to medium and let simmer for a minute.

cooking eggs with coconut milk and curry in a cast iron skillet
7

Garnish with chopped cilantro and red pepper flakes. Turn off the heat.

sprinkle cilantro on top of a skillet of cooked eggs curry
8

Serve egg curry with hot steamed long-grain rice.

a plate of half eggs and rice next to a plate of fried zucchini, decorated with a fork and knife, two bowl of chopped cilantro, red pepper flakes

Nutrition

Serving: 1 serving | Calories: 502 kcal | Fat 27 g | Saturated Fat 8 g | Trans Fat 0 g | Polyunsaturated Fat 0 g | Monounsaturated Fat 0 g | Cholesterol 327 mg | Sodium 384 mg | Potassium 526 mg | Carbohydrate 48 g | Fiber 4 g | Sugar 5 g | Protein 18 g | Vitamin A 1609 IU | Vitamin C 13 mg | Calcium 76 mg | Iron 4 mg