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Tasty Egg Curry Recipe

Egg Curry Recipe

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine Asian
Servings 5


  • 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.


From Step 3 Note: if you wish to adjust the consistency, you can add some water to the gravy.
Keyword Delicious Egg Curry Recipe, Egg Curry Recipe