Curry

Dad's South Indian Egg Curry

October  6, 2018
10 Ratings
Photo by Julia Gartland
Watch This Recipe
Dad's South Indian Egg Curry
  • Cook time 30 minutes
  • Serves 2
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Avishek Dan
    Avishek Dan
  • HungryJayne
    HungryJayne
  • Ana Inés Vivarés
    Ana Inés Vivarés
  • Nikhita Venugopal
    Nikhita Venugopal
  • Eric Kim
    Eric Kim

17 Reviews

KavenaR June 5, 2020
I made this evening for dinner! It was easy and yummy! A bit on the spicy side so maybe next time I will reduce the amount of chilli powder. I used half and half, about 3/4 cup which tempered the heat down a bit and I also had the curry with some yogurt so that helped with the heat. Thank you for posting the recipe!
 
Linda D. April 22, 2020
Thank you for this delicious, delightful curry, Nikhita. I did add the 1/4 of the coconut milk and dialed back the 1 tablespoon of the whole black pepper to a half dozen twists. Will consider doubling the recipe next time, which will be next Wednesday. Hope you are yours are staying healthy and well.
 
Avishek D. February 22, 2020
One of the best egg curries I ever had. I just fried the eggs a little instead of adding the boiled eggs directly.
 
TLeighf October 1, 2019
Really good. Made as described except used a scant 1 tablespoon of coarsely ground black pepper and 1.5 teaspoons of Indian red chili powder, pepper type unknown. Pleasantly hot for my Midwestern palate. Served over basmati rice and with a side of Indian spiced roasted cauliflower.
 
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!
 
Suzy February 28, 2021
Cannot wait to make this - but I am going to order some of that chili powder before I do - I want to do it justice. ! Thank you for adding this !