Since the Quick Curried Eggs recipe was a hit, I thought I’d post a slightly more nuanced egg curry recipe. These egg curries don’t taste anything alike, but are both good. However, this is my all-time favourite egg curry recipe. It’s so creamy, so flavourful and absolutely delicious. The combination of boiled egg yolk mixed with the already amazing sauce just makes for an incredible curry that’s very addictive. Let’s get started.
Egg Curry – Recipe
- 6 eggs, boiled and set aside for 10 minutes, peeled and halved
- 1 Tbsp. canola oil
- 1/2 tsp. mustard seeds
- 1 1/2 tsp. cumin seeds
- 1/2 tsp. turmeric
- 3 cloves garlic, chopped
- 1” piece ginger, chopped
- 3 green chilies, chopped
- 1 white onion, chopped
- 3 plum tomatoes, chopped
- 1 1/2 tsp. ground coriander
- 1/2 tsp. ground dried red chili
- 1 1/2 cups water
- 3/4 tsp. garam masala
- Salt, to taste
- ¼ cup coriander, chopped
- Heat a large, heavy-bottom non-stick pan on medium heat and warm oil.
- Add mustard seeds and sauté until they start to pop; add cumin seeds and turmeric and continue to sauté, 10 minutes.
- Add the garlic, ginger and green chilies and sauté for a few seconds until fragrant. Add onions, season with salt and continue to sauté until onions turn golden, another 10 minutes.
- Add tomatoes, ground dried red chilies, ground coriander and combine. Cover and cook until tomatoes and onions become mushy, 10 minutes. Keep stirring in between.
- Add water and stir to combine. Add the halved eggs, cover and cook for 15 minutes until sauce starts to thicken.
- Using the back of a spatula, break up a couple of boiled egg yolks and combine, this helps to further thicken the sauce and add an incredible amount of flavor to the curry.
- Add garam masala and combine well. Taste test and adjust seasoning, you’ll probably want to add a little bit more salt at this point.
Dish out, top with chopped coriander and serve once curry cools down a little bit. This is great with rice, roti and even toasted bread! Just tear off a piece and scoop up some of the egg curry and enjoy. What you’ll notice is the texture first and then you’ll be knocked over by the burst of flavour.