An Easy, Egg Curry – Delicious for a Family or Dinner Guests

This fragrant, richly spiced Egg Curry is a South Indian recipe originally created by Richa at My Food Story. I’ve tweaked it to reduced the fat serves per serve by using only light coconut milk and adding extra eggs and tomatoes to create more serves. This recipe now serves eight people. I’ve also spiced it up when I doubled some of the spices based on my previous experiences with Indian recipes.

It’s delicious served with 1/2 cup steamed Basmati rice and a salad in the side.

2/3 cup of egg curry is equal to one smaller protein serve and one fat serve.

If you like hotter curries do add the green chilli, but you might also prefer to leave it out.

Richa’s video does a great job of taking you through the steps.

Print Recipe

Richa's South Indian Style Egg Curry

This South Indian Style Egg Curry comes form Richa at My Food Story and is delicious with steamed rice and salad. I've tweaked it to fit with the Food Lovers Dietitian Meal Planner and upped the eggs and some of the flavourings to give richer, spicier sauce.

Prep Time

20 minutes

Cook Time

10 minutes

Passive Time

10 minutes

Servings

people

Ingredients

• 1 Tbsp Coconut Oil
• 1 tsp Mustard seeds
• 1 Cinnamon Stick
• 6 Cardamom pods lightly crushed
• 10 Black Peppercorns lightly crushed
• 3cm knob Fresh Ginger Finely diced
• 7 cloves Fresh Garlic Finely diced
• 1 large Green Chilli Optional - Quartered
• 3 stems Fresh Curry Leaves Remove leaves and keep some for garnish
• 2 medium Red onions Peeled and diced
• 1 tsp Salt Or to taste
• 1/2 tsp Tumeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Red Chilli Powder
• 400 grams Tinned Diced Tomatoes
• 1 small piece Dried Tamarind Soak 10 mins in 1/4 cup boiled water, mash
• 1/2 cup water
• 400 grams Light Coconut Milk
• 8 eggs Boiled Peeled and halved

Prep Time 20 minutes Cook Time 10 minutes Passive Time 10 minutes Servings people Ingredients 1 Tbsp Coconut Oil 1 tsp Mustard seeds 1 Cinnamon Stick 6 Cardamom pods lightly crushed 10 Black Peppercorns lightly crushed 3cm knob Fresh Ginger Finely diced 7 cloves Fresh Garlic Finely diced 1 large Green Chilli Optional - Quartered 3 stems Fresh Curry Leaves Remove leaves and keep some for garnish 2 medium Red onions Peeled and diced 1 tsp Salt Or to taste 1/2 tsp Tumeric Powder 1 tsp Coriander Powder 1/2 tsp Red Chilli Powder 400 grams Tinned Diced Tomatoes 1 small piece Dried Tamarind Soak 10 mins in 1/4 cup boiled water, mash 1/2 cup water 400 grams Light Coconut Milk 8 eggs Boiled Peeled and halved

Instructions

1. Prepare all ingredients measured and ready to add because once the cooking process begins it moves fast.

   
2. Heat coconut oil in a large pan (preferably non-stick). Add seed spices and sauce until popping and fragrant.
3. Add garlic and ginger and stir-fry until golden before also adding green chilli and curry leaves and stir frying for a few more minutes.
4. Stir fry added red onion along with the salt to speed the cooking.
5. Add powdered spices and stir well before adding the tin of tomatoes and 1/2 cup water.
6. Add the tamarind squashed and mashed in the 1/4 cup water.
7. Simmer for 5 minutes before taking of the heat to add the coconut milk.
8. Adjust the salt and add the eggs. Warm through before serving.
9. Garnish with fresh curry leaves.