Delicious Egg Curry Recipe
Another North Indian masterpiece; in your service. The egg curry recipe is one of the most wholesome and uplifting recipes in North Indian cuisine. It mixes together with a perfect blend of spices, veggies, and eggs to give you a meal you can never forget.
It’s especially amazing because there is a lot of space to experiment with different ingredients. You can make it healthier by adding some more veggies. Make it a little more fiery with some more spices. There is so much you can do with this amazing egg curry recipe.
What is Egg Curry eaten with?
The Egg curry recipe is a great dish and I love it but it’s not as good without its trusty companions. There are some awesome dishes that are eaten with egg curry and are quite famous for it.
Although there are many things that can be eaten with egg curry, I’ll just mention a few more popular dishes. This super easy egg curry recipe is complete on its own, but these bring out new and unique aspects of this dish.
The first dish is really famous and fits the feeling of egg curry perfectly. It is called butter Naan. It’s as its name suggests, a Naan with butter.
The second is rather simple, plain tasty paratha. It’s much like a butter Naan, if you look at the fats, but I assure you it has a very different flavor from the egg curry. I bet you will enjoy this paratha.
Another super simple option would be “roti”. Many of you might already know about this common Asian dish but for those who don’t, roti is a kind of Indian bread. This dish is common all around the Indian subcontinent and is usually paired with other dishes.
Lastly, you can use plain rice. The light nature of simple rice really brings out the exquisite flavors of this easy egg curry recipe.
The Tamarind Water
Making tamarind water is easy. First, you need to take some warm water and add a small ball of tamarind to it. Then let it rest for 10 minutes. Mash the tamarind with your hands and use the paste or the water.
Thin Coconut Milk
Most of you might already know how to make thin coconut milk but let’s talk about it anyway. Most packaged coconut milk we use is thick and thus needs to be thinned before it can be used in this recipe.
The process is easy. All you have to do is take half a cup of thick coconut milk and half a cup of water. Mix these and you’ll have one full cup of thin coconut milk for the egg curry recipe.
Hard Boiled Eggs
Boiling eggs is a tricky process. I didn’t think that until I tried boiling eggs and each time they came out… well, not what I wanted them to be. So, for anyone out there who is struggling like me, this is for you.
The method for perfectly hard-boiled eggs is quite easy if you know it. Take a “pot”, place the eggs in the “pot” and put water in the “pot” (until it covers the eggs completely).
Then bring it to a boil. Once it starts boiling, turn off the heat and cover the “pot”. (sorry not going to do the “pot” thing again). Let them sit for about 12 minutes before putting the eggs in cold water and that’s it, now you know how to perfectly hard boil eggs. And once the eggs are ready, you can easily add them to this super easy egg curry recipe.
Egg Curry Recipe
- 5 Hard Boiled Eggs, peeled
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 Cinnamon, small stick
- 3 Cardamom pods
- 5 Peppercorns, lightly smashed
- 2 – 3 Green Chilies, slit lengthwise
- 1 teaspoon Ginger, finely chopped (or ginger paste)
- 7 Garlic cloves, smashed and roughly chopped (or garlic paste)
- 2 Medium onions, finely chopped
- 3 Large tomatoes, finely chopped
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder
- ¼ cup Tamarind Water (more in the description)
- 1 cup Thin Coconut Milk (more in the description)
- ½ cup Thick Coconut Milk
- 8 – 10 Curry Leaves
- Salt to taste
- Step 1: Take a large pan and heat coconut oil. Add the mustard seeds, cinnamon, cardamom, peppercorns, and green chilies. Once everything is spluttering, add the ginger, garlic, and onions.
- Step 2: Cook until the onions turn soft and translucent. Then add the tomatoes, turmeric powder, coriander powder, chili powder, and salt. Once the tomatoes are pulpy, add the tamarind water and thin coconut milk.
- Step 3: Mix and bring this mixture to a boil. Simmer for about 5 minutes or until the gravy becomes thicker. Season this gravy well.
- Step 4: Add the curry leaves and pour the thick coconut milk into the gravy. Stir a few times, without letting it boil, and take it off the flame. Now drop the eggs in the curry and cover. Let it sit for five minutes, then serves.