Dad's South Indian Egg Curry

October 6, 2018

Test Kitchen-Approved

Food52 Review: Featured in: Far From Home, Dad's Egg Curry Is the One Thing I Didn't Know I'd Miss.The Editors

Serves: 2
Cook time: 30 min


  • 5 tablespoons canola or vegetable oil
  • 2 small onions
  • 6 to 7 cloves garlic, chopped
  • 1 tomato, chopped into small pieces
  • 4 medium hard-boiled eggs
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • 1 tablespoon chili powder
  • 2 tablespoons coriander powder
  • 1 tablespoon whole black pepper, crushed (not powdered)
  • 10 to 12 curry leaves
  • 1/2 to 1 cups water
  • 1/4 cup coconut milk or cream (optional)
  • Cilantro, for garnish
  • Salt, to taste
  • Rice or bread, for serving
In This Recipe


  1. Heat 4 tablespoons of oil over medium heat in a frying pan or sauté pan. Lower to moderate heat and add the onions and garlic. Fry until the onion caramelizes and cooks down to about half its earlier quantity.
  2. Add the turmeric, cumin, garam masala, chili powder, coriander powder, and black pepper to the pan. Cook for 1 to 2 minutes until fragrant. If the mixture is very dry, add some water to prevent it from sticking to the pan or burning.
  3. Add chopped tomatoes and fry for another minute or so, until the tomatoes have broken down.
  4. Pour about a cup of water into the pan and season with salt. Bring to a simmer on low heat.
  5. Slice the boiled eggs vertically and place them yolk down into the gravy. Spoon the masala onto the eggs so they're coated in gravy, but try not to break them into pieces. The egg halves should remain as intact as possible.
  6. In a separate pan, heat a tablespoon of oil and fry the curry leaves until fragrant, about a minute. Add to the simmering curry.
  7. To add additional richness to the gravy or to tone down the heat (it’s definitely a hot curry!), you could add either coconut milk or cream to mellow it down. Allow to simmer until the mixture thickens, about 15 minutes.
  8. Garnish with cilantro and serve hot with rice or bread.

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Reviews (12) Questions (0)

12 Reviews

HungryJayne January 28, 2019
This is a strong, delicious curry! I intensified the flavors a bit by making this with ~1 teaspoon of a hot red pepper powder and without coconut milk. Also, I'd recommend doubling the recipe to have some leftovers for later (just don't overheat the eggs if you reheat in a microwave or you could have a mess!).

P.S., While my local Indian market is close by, I often will buy a pack of curry leaves and freeze them for use later.
Aidel.K November 15, 2018
This is sooo good! I had some cooked sweet potatoes in the fridge and had those alongside. Delish!
Claudia October 24, 2018
This is a killer recipe. I cannot get enough!! This will be a regular in our home.
Rachael October 14, 2018
I meant to ask, what kind of ‘chili powder’ are you calling for?
Author Comment
Nikhita V. October 14, 2018
At home I use red Kashmiri chili powder, but any standard red chili powder you can find should work just fine.
Rachael October 16, 2018
Thanks that's helpful to know.! Seeing that it calls for 1 Tablespoon, it seems unlikely cayenne pepper would be a good substitute; nor would the common 'chili powder' blend of spices used in Mexican foods if you want Indian flavors.
Rachael October 14, 2018
Your recipe looks so good, but I hav one question before I make it. What kind of ‘chili pepper’ are you calling for?
Richard October 13, 2018
Are the onions sliced or diced? Small medium or large
Author Comment
Nikhita V. October 13, 2018
Diced medium should be fine.
Ana I. October 12, 2018
I made this yesterday. DELICIOUS, to say the least. Thanks for the recipe. I believe is one of my favorites now.

Regards from Buenos Aires.
Eric K. October 12, 2018
So glad to hear. It really is a fantastic curry recipe.
Author Comment
Nikhita V. October 13, 2018
I'm so glad!