Egg Curry Preparation – a simple boiled egg curry recipe with a spicy thick gravy cooked in East Indian Bottle Masala or Meat Masala and a few basic ingredients.
Table of Contents
About Egg Curry Preparation
We love egg curries and alternate between this spicy egg curry recipe and my Egg Drop Curry. Both these curries are made using the East Indian Bottle Masala which is a versatile spice mix and you will find me using it very often.
Though both the egg curries are made with the East Indian Bottle Masala, this egg curry preparation is worlds apart. The egg drop curry is light while this basic egg curry is spicy with a slightly thicker texture.
Everybody loves a plate of steamed rice and egg curry and this is the most comforting meal on a weekday afternoon. When you are wondering what to cook, on a lazy weekday, this humble egg curry comes to the rescue. Loved by kids and grown-ups an Egg curry is the most preferred option. One can easily prepare it with basic ingredients available at home.
Ingredients for Egg Curry
- Eggs. 06 hard-boiled eggs. To boil the eggs, place them into a vessel and cover them with enough water. Boil for 6 to 8 minutes on a high flame to get perfectly boiled eggs.
- Spices. Basic powdered spices that are easily available in our kitchen pantries, such as chilli powder, turmeric, coriander, and homemade garam masala. Other than these regular spices, also add a tablespoon of any Meat Masala or the East Indian Bottle Masala. This gives a wonderful flavour and rich taste to this Egg curry.
- Oil or Ghee for cooking. You could use either oil or ghee but I prefer to use oil for this egg curry like most of my other curries.
- Ingredients for the curry paste (this needs to be blended into a smooth paste) –
- Onion – 1
- Tomato – 1
- Ginger -1 inch
- Garlic – 4 to 5 cloves
- Freshly grated coconut or dried coconut – 2 tbsp
- Coriander leaves – 2 tbsp
- Meat Masala or Bottle Masala – 1 tbsp (adjust according to your taste)
Egg Curry Preparation Video Recipe
How to Make Egg Curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 3 to 4 persons
STEP I . Start by pricking the eggs with a fork. Then add a dash of chilli powder, turmeric powder, salt, and fry them for 2 to 3 minutes. Allow the outer coating of the eggs to turn slightly crispy.
STEP II. Into the same pan, add all the powdered spices, chilli powder, coriander powder, and turmeric, and stir for a minute or two on low heat. Reduce the heat to a minimum to avoid burning.
STEP III. Now add the curry paste that we blended earlier and fry it for 3 to 4 minutes or until the raw smell goes away. Later, rinse the blender jar, with 1 cup water and add this to the pan to make the required gravy. Let the curry come to a boil and then drop in the 6 eggs one by one carefully, avoiding a splash. Simmer the egg curry for 2 to 3 minutes and finally add in the garam masala powder. Garnish with coriander leaves and then switch off the heat.
Serving Suggestions
A plate of steamed rice and this simple Egg Curry is so comforting on a weekday. You could also serve Egg Curry as the main course meal with Simple Vegetable Pulao, steamed rice, or rice Rotis. A bowl of green salad or a vegetable side dish would complement the meal.
Recipes you may also like
Printable Recipe
Egg Curry Preparation | Basic Egg Curry Recipe
Ingredients
- 6 Eggs (hard boiled)
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- ½ tsp Salt
Ingredients for the Curry Paste
- 1 medium Onion
- 1 medium Tomato
- 4 to 5 Garlic cloves
- 1 inch Ginger
- 2 tbsp Grated coconut
- 2 tbsp Coriander Leaves
- 1 tbsp Bottle Masala or Meat Masala
For the Egg Curry Preparation
- 1 tbsp Red Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala Powder
- 3 tbsp Oil
Instructions
- Pierce the eggs with a fork and add chilli powder, turmeric powder, salt, and then fry them for 2 to 3 minutes.
- Into the same pan, add the powdered spices, chilli powder, coriander powder, and turmeric, and stir for a minute or two on low heat.
- Now add the curry paste and fry it for 3 to 4 minutes or until the raw smell goes away. Rinse the blender jar, with 1 cup water and add this to the pan to make the required gravy.
- Let the curry come to a boil and then drop in the 6 eggs. Simmer the egg curry for 2 to 3 minutes and finally add in the garam masala powder.
- Garnish with coriander leaves and switch off the heat.
Notes
- Add salt, turmeric and chilli powder to the eggs and fry till the outer coating is slightly crisp.
- Adjust spices to suit your taste.
- You could use 6 to 8 eggs for this recipe.
If you like my recipe please share it on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019.
Please leave your comments and also give the recipe your star ratings. You can also get in touch with me at flavoursofmykitchen2019@gmail.com.
For the recipe, and updates please subscribe to our Newsletter and also follow us on Facebook, Instagram, YouTube, Pinterest, and Twitter.