Egg Curry

Ingredients

• 4large eggs
• 2 tbspcoconut oil
• 1/2 tspblack mustard seeds
• 4green cardamom pods, lightly crushed to reveal the seeds
• 2 large clovesgarlic, minced
• 1 tspfreshly grated ginger
• 1green chilli, split in half lengthways
• 1 largeonion, finely chopped
• to tastesea salt
• 12fresh curry leaves
• 1 tbspground coriander
• 1 tspchilli powder
• 1 tspMadras curry powder
• 1/2 tspturmeric
• 2 (about 200 g)cooking tomatoes
• 250 mlwater
• 150 mlcoconut milk
• 1 tbsplight olive oil
• 1 tspcumin seeds
• 8fresh curry leaves
• 1/2 tspchilli powder

Instructions

1. 1

   Boil the eggs

   Boil the eggs in a pan for 6 minutes. Transfer them to a bowl of iced water to stop the cooking, then set aside.

2. 2

   Bloom whole spices

   Melt the coconut oil in a large, high-sided frying pan over a medium heat. Add the mustard seeds and cardamom pods, and cook for a couple of minutes until the seeds begin to fizzle and pop.

3. 3

   Soften the onion

   Stir in the garlic, ginger, split chilli, chopped onion and a generous pinch of salt. Cook over a medium heat for 6–8 minutes, until the onion is soft and the garlic and ginger smell aromatic.

4. 4

   Cook the spices

   Add the curry leaves and, once glossy, stir in the ground spices. Toast for 1–2 minutes, then add the tomatoes. Cook for another 6–8 minutes, until they break down into a thick sauce.

5. 5

   Simmer the sauce

   Stir in 250 ml water and simmer for a couple of minutes. Add the coconut milk and simmer for a further 6–8 minutes, until the sauce thickens but remains generous.

6. 6

   Add the eggs

   Carefully peel the eggs and add them to the sauce to warm through.

7. 7

   Make the tadka

   Warm the oil in a small saucepan or frying pan over a medium-high heat. Add the cumin seeds and curry leaves; as soon as they sizzle, take the pan off the heat and stir in the chilli powder.

8. 8

   Serve the curry

   Serve with rice and roti, drizzling the tadka over the top.

What is egg curry?

Egg curry is a South Asian-style dish of eggs served in a warmly spiced sauce, with many regional versions. This one builds flavour from whole spices, onion, garlic, ginger and tomatoes, then finishes with coconut milk.

The separate tadka—a quick sizzle of cumin, curry leaves and chilli—adds a fragrant finish just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 17g protein, 23g carbs, 45g fat.

The eggs provide most of the protein, while the onion and tomatoes contribute some carbohydrates; rice or roti will add considerably more if served alongside. Coconut oil, coconut milk and olive oil account for much of the fat. For a balanced plate, serve a moderate portion with plenty of vegetables and your preferred amount of rice or roti.

Build flavour in stages

Whole spices: mustard seeds and cardamom go into the hot coconut oil first, giving the sauce a fragrant base. Wait for the mustard seeds to start popping before adding the aromatics.

Ground spices: toasting them briefly with the curry leaves helps bring out their aroma. Keep them moving and add the tomatoes after 1–2 minutes so they do not catch.

Let the tomatoes break down

Tomatoes: give them the full 6–8 minutes to soften into a thick mixture before adding water. This creates the body of the sauce rather than leaving distinct chunks.

Coconut milk: simmer it with the tomato mixture for 6–8 minutes. The sauce should thicken while staying plentiful enough to serve with rice or roti.

Get the eggs right

Six-minute eggs: the brief boil leaves the yolks softer than a fully hard-boiled egg. Cooling them in iced water stops them cooking further and makes them easier to handle.

Gentle warming: peel the eggs carefully and add them once the sauce is ready. Warm them through without prolonged boiling.

Finish with a tadka

Hot oil: heat the olive oil in a small pan, then add the cumin seeds and curry leaves. Take the pan off the heat as soon as they sizzle, before they darken or burn.

Chilli powder: stir it into the hot oil off the heat, then drizzle the tadka over the curry just before serving for a fresh burst of aroma.

What to serve alongside

Rice: plain rice is a simple partner for the generous sauce. Spoon the curry and tadka over it so the grains pick up the spices.

Roti: warm roti is useful for scooping up sauce and egg. You can serve both rice and roti, or choose whichever suits the meal.

Recipe notes & tips

• Crush the cardamom pods just enough to expose their seeds while keeping the pods largely intact.
• Chop the onion and tomatoes before heating the pan so you can add each ingredient promptly.
• Use a generous pinch of salt when cooking the onion, then taste the finished sauce before serving.
• Keep the spices moving as they toast so they do not stick or burn.
• Remove the tadka from the heat as soon as the cumin and curry leaves sizzle.
• Peel the eggs gently under a little running water if the shells are difficult to remove.

Variations

• Adjust the heat: use less chilli powder or remove the green chilli for a milder curry.
• Add spinach: stir a handful into the sauce near the end and cook until wilted.
• Use chopped tomatoes: swap in an equivalent amount of tinned tomatoes if fresh ones are unavailable.
• Make it dairy-free: the listed ingredients are already dairy-free; check the labels on any packaged curry powder.
• Add vegetables: simmer diced potato or cauliflower in the sauce until tender before adding the eggs.

Common mistakes to avoid

• Burning the spices: keep them moving and add the tomatoes after the short toasting time.
• Adding coconut milk too early: first simmer the water with the tomato mixture for a couple of minutes.
• Overcooking the eggs: stick to the 6-minute boil, then cool them straight away in iced water.
• Letting the sauce get too thick: simmer until thickened but still generous, as the recipe directs.
• Burning the tadka: take it off the heat as soon as the cumin seeds and curry leaves sizzle.
• Breaking the eggs: peel them carefully and stir them into the sauce gently.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan until hot throughout, taking care not to break the eggs; the sauce may need a splash of water to loosen.

Frequently asked questions