Egg Curry Recipe

5 from 2 votes

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!

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Main Course

Cuisine: Asian, Indian

Keyword: egg curry, egg curry indian, egg curry recipe

Servings: servings

Calories: 502kcal

Author: Luna Regina

Ingredients

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 (*)
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

Peel the boiled eggs.
Heat ¾ 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.
Make the curry: In another pan, over medium-high heat, add 2 tablespoons of olive oil, onion, minced garlic, and grated ginger. Stir around.
Continue to add curry paste, ground black pepper, garam masala, cumin powder, coriander powder, paprika, and turmeric to the pan. Stir.
Pour the homemade tomato sauce and unsalted chicken broth into the curry mixture, whisk and let simmer.
Transfer the fried eggs to the pan, sprinkle ¼ teaspoon salt and pour ⅓ cup coconut milk into the curry mixture. Reduce the heat to medium and let simmer for a minute.
Garnish with chopped cilantro and red pepper flakes. Turn off the heat.
Serve egg curry with hot steamed long-grain rice.

Video

Notes

Only part of this ingredient will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 3 tablespoons of olive oil.

Nutrition