Egg Curry

The simplicity of this dish and the amazing flavors make this a real keeper in our books. This is a dish that my friend made for my 7 year son when he was at her place – he just could not stop raving about. Needless to say, I had to learn how to make it. Thanks, Indu!!

Oil – 2 tbsp
Bay Leaf – 1
Cloves – 3
Cinnamon – ½” stick
Cumin Seeds – ½ tsp
Fennel Seeds – ½ tsp
Onion – 1 medium, finely chopped
Turmeric – ¼ tsp
Chili powder – to taste
Coriander Powder – 1 tsp
Chicken Masala – 1 tsp
Tomato puree – ½ cup
Sugar – 1 tsp
Salt – to taste
Coconut milk – 2 cups
Eggs – 6, hard boiled and peeled
Cilantro – 5 sprigs, chopped (for garnishing)


1. Heat Oil in a skillet or a pan on medium flame
2. Add Bay Leaf, Cloves, Cinnamon, Cumin Seeds and Fennel Seeds.
3. Once Cumin and Fennel seeds turn light brown, add Onion and saute till it turns brown.
4. Add the following powders: Turmeric, Chili, Coriander and Chicken Masala.
5. Saute for another minute or so.
6. Add Tomato Puree, Sugar and Salt — mix well and cook for 5 minutes.
7. Add Coconut Milk and bring to a boil.
8. To serve, cut eggs into halves, pour gravy into a bowl and top with the egg halves.
9. Garnish the dish with fresh chopped Cilantro leaves.
10. Serves 4


1. Heat the gravy separately and then drop the eggs in just before you are ready to eat.
2. Don’t have Tomato puree at home?…that’s Okay, take some fresh tomatoes and grind them in a blender.

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