Spicy Egg Curry is a delicious and wholesome main course recipe. If you love spicy curries, then today’s recipe would be just for you. It’s one of those simple egg curry recipes, use hard-boiled eggs for this recipe. This egg recipe that you can prepare using some easily available ingredients like eggs, tamarind paste, green chilies, ginger, mustard seeds, curry leaves, coconut milk with tomato-onion gravy. Different regions have their own versions of egg curry. The gravy for egg curry can be made ahead of time and frozen. Then when you are ready to eat it, simply boil the eggs, thaw and heat the gravy, add the eggs and you’re good to go. Egg curry is a family favorite too, as you can make it as mild as you like or as hot as you like by adjusting the spices to suit your needs. Serve egg curry with a vegetable side dish and rice.
Place eggs in a single layer in a saucepan. Very gently pour water to ensure there is about 1-inch water above the eggs. Place the pan on medium heat and bring to boil. Once you see a steady boil, remove the pan from heat and cover it with a lid. Let the eggs cook gently in the hot water. This will produce tender eggs that are not rubbery and no cracks on them. Let the eggs sit for 8-10 minutes in hot water. If you have large eggs them allow them to cook in hot water for about 12 to 15 minutes depending on the size of the eggs. Remove eggs from hot water, immerse them in ice cold bath immediately. Wait for a minute. Then peel the shells easily and your perfect hard-boiled eggs are ready! Eat them immediately or refrigerate it for later use or make egg curry Indian style.
All the spiced listen in the ingredients section can be used to make this amazing dish but you can use whatever spices you have in hand. Even one or two spices in this dish will enhance the aroma and taste of this dish. Use finely chopped or grated onions that will yield a chicky egg curry. For the tomatoes, pureed tomatoes will prevent the curry from turning watery.
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 2 whole cloves
- 1 2-inch piece cinnamon stick
- 3 green cardamom pods, cracked
- 1 medium yellow onion, finely chopped
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 2 serrano chile peppers
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground fennel seeds
- 3 ripe tomatoes, finely chopped
- 2 tablespoons ketchup
- 13.5 ounces of coconut milk (1 can)
- 1 teaspoon salt
- 6 hard-boiled, shelled eggs, cut in half
- 2 tablespoons chopped cilantro
- Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon, and cardamom just until fragrant. Be careful not to scorch them.
- Add the onions and fry until lightly browned 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves, and Kashmiri chili powder and cook for 2 minutes.
- Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.
- Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. Stir in the cilantro.
- Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.
- Serve with your choice of naan, rice or biryani.