Egg Curry
Fragrant spices, rich sauce, and perfectly cooked eggs come together in a hearty egg curry that’s both simple and deeply satisfying.
Servings: 4
Preparation Time: 10–15 minutes
Cooking Time: 20–25 minutes
Ingredients:
- 8 Nulaid eggs
- 2 tbsp oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 medium tomatoes, finely chopped
- 2 tbsp tomato paste
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp paprika
- ½ tsp chilli flakes or chilli powder, optional
- 1 tsp sugar
- Salt and black pepper, to taste
- ¾ cup water
- ½ cup coconut milk or fresh cream
- Fresh coriander, chopped
- Cooked rice, roti, or toasted flatbread, to serve
How To Make Egg Curry
- Place the eggs in a pot, cover with water, and boil for 8 to 9 minutes until hard-boiled. Cool, peel, and set aside.
- Heat the oil in a large pan over medium heat. Add the onion and cook until soft and lightly golden.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes soften and the mixture thickens.
- Add the curry powder, garam masala, cumin, turmeric, paprika, and chilli if using. Stir well and cook for 1 to 2 minutes to bloom the spices.
- Add the sugar, salt, pepper, and water. Simmer for 5 to 7 minutes until the sauce becomes rich and glossy.
- Stir in the coconut milk or cream for a smoother finish.
- Make small slits in the boiled eggs, then nestle them into the sauce. Spoon the curry over them and simmer gently for 3 to 5 minutes so the eggs absorb the flavour.
- Finish with chopped coriander and serve with rice, roti, or flatbread.
Chefs Tip: For extra flavour and a deeper colour, lightly pan-fry the boiled eggs for 1 to 2 minutes before adding them to the sauce.