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Easy Egg Curry Recipe: A Flavorful Dish for Curry Lovers

Are you looking for a quick and easy recipe that’s both tasty and satisfying? Look no further than this egg curry recipe! In this article, we will explore how to make a delicious egg curry dish that’s easy to prepare and packed with flavor. You will learn how to boil or poach eggs, fry them for a crispy texture, and mix them into a fragrant and creamy curry sauce that will make your taste buds dance. Follow along with us as we share this recipe with step-by-step instructions.

How To Make Egg Curry Recipe

Boiling or Poaching Eggs:

Before starting the recipe, it’s essential to have perfectly boiled or poached eggs. You can use either method to cook the eggs for the curry. If you’re not sure how to get the perfect boiled egg, you can check this tutorial.

Once you have your eggs ready, cut some shallow slits in the egg whites to allow the flavor to penetrate the eggs better.

Frying the Eggs:

For extra texture, fry the eggs in a pan for a minute or so, until they’re crispy on the outside. This step is optional, and you can directly add boiled or poached eggs to the curry sauce.

Preparing the Curry Sauce:

Now it’s time to make the curry sauce, and you’ll be surprised by how easy it is! Start by sauteing diced onions in oil until they turn golden brown. Then add chopped ginger and sliced garlic and saute for a minute more. Once everything is well fried, add chopped tomatoes and cook until they’re soft. Let it cool down a little, then puree it in a blender.

Making the Curry:

In a separate pan, saute bay leaves, cinnamon, cardamom, and cloves until they turn aromatic.

Then add kashmiri chili powder, turmeric powder, coriander powder, and cumin powder, and saute for a bit longer, making sure the spices don’t burn.

Add the tomato-onion puree and cook until the oil separates. Then add water, green chilies, and lemon juice and bring it to a boil.

Finally, add thick coconut milk, salt, garam masala, and sugar (optional) and mix well.

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Your quick and easy egg curry is now ready to serve!

This dish is perfect for a cozy night in, or even when you have guests over. With this recipe, you’ll impress everyone with your cooking skills and satisfy your cravings for a delicious curry dish.

Don’t forget to share this recipe with your friends and family, and enjoy!

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Easy Egg Curry Recipe


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  • Author: Howard Land

Description

Learn how to make a quick and easy egg curry with this simple recipe! From boiling or poaching eggs to frying them for a crispy texture, and making a fragrant curry sauce, we’ll guide you through every step. Impress your guests or satisfy your cravings with this delicious dish!


Ingredients

Scale

6 eggs

2 tablespoons oil

1 onion, diced

1 tablespoon ginger, chopped

1 tablespoon garlic, sliced

2 tomatoes, chopped

2 bay leaves

1 cinnamon stick

2 cardamom pods

2 cloves

1 tablespoon kashmiri chili powder

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

2 green chilies, slit

1 tablespoon lemon juice

1 cup thick coconut milk

Salt, to taste

1 teaspoon garam masala

1 teaspoon sugar (optional)


Instructions

Boil or poach the eggs, and then cut shallow slits in the egg whites. If desired, fry the eggs in a pan until crispy on the outside.

In a separate pan, saute diced onions in oil until they turn golden brown.

Add chopped ginger and sliced garlic and saute for a minute more.

Add chopped tomatoes and cook until they’re soft. Let it cool down a little, then puree it in a blender.

In a separate pan, saute bay leaves, cinnamon, cardamom, and cloves until they turn aromatic.

Add kashmiri chili powder, turmeric powder, coriander powder, and cumin powder, and saute for a bit longer, making sure the spices don’t burn.

Add the tomato-onion puree and cook until the oil separates.

Add water, green chilies, and lemon juice and bring it to a boil.

Add thick coconut milk, salt, garam masala, and sugar (optional) and mix well.

Add the boiled or poached eggs to the curry sauce and simmer for a few minutes.

Serve hot with rice or bread.

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