Quick South Indian Egg Curry

Tender soft eggs are soaked in a super flavorful curry  with a coconut base. This easy South Indian egg curry recipe shows you how to cook a tasty curry using minimal ingredients, making it a perfect dish for a busy weekday dinner and its gluten free. 

Eggs are my everyday lazy protein. Egg curry is my go-to lazy dinner.

When eggs are your protein, it’s one pot, quick and hearty. On my lazy days, eggs are what’s for dinner. This South Indian egg curry is one that appears on the menu every couple of weeks. It’s also one of my favorite go-to egg recipes when I have sudden guests, because you most likely have all the ingredients on hand and not only is it easy to make, it’s also incredibly flavorful. You add hard-boiled eggs to a spiced tomato sauce and in less than 30 minutes, dinner is done. Serve this on top of rice, roti or my no–yeast quick naan.

Easy Quick South Indian Egg Curry

Like most South Indian dishes, this one is made out of a flavorful mix of ingredients that’s ground into a paste. You cook the onions then you cook the ginger/garlic and then the spices, and grind it to a paste. And just like any recipe, the fresher your ingredients, the better this will taste.

Perfect hard boiled eggs

Place eggs in a pot and cover them completely with water. Once the water starts boiling, turn off the flame and cover the pot. Set aside for 10 minutes. Transfer the eggs to an ice bath to stop the cooking process, peel and enjoy. This will give you perfect boiled eggs where the yolk is still yellow and doesn’t turn blackish at the edges.

Quick Egg Curry

 

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Author: Ash

Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 tsp cumin seeds
• ½ tbsp coriander seeds
• 3 green cardamom
• 4 cloves
• ½ inch cinnamon stick
• 4-5 red chilies or 1 tbsp red chili powder
• ginger - ¼ inch cut
• garlic -4 sliced
• Onion - 1 small diced
• tomato - 1 small
• freshly grated coconut or frozen- 3 tbsp
• Water - 3 cups
• Eggs - 3 whole eggs boiled or you can break the eggs in the curry and boil it

Instructions

1. In a pan, add 1 tbsp of oil and fry the whole spices on low heat for about a minute.
2. Add chopped onions, ginger, garlic and fry for 2 minutes on low heat.
3. Once the onion turns little golden brown, add the tomatoes and fry for 2 minutes or a little bit of the water is dried out from the tomatoes. Add the chili powder if you adding it at this point.
4. Add coconut fry for a minute and switch off the flame.
5. Once the mixture is completely cooled down, grind it to a fine paste with ½ cup of water.

(At this point you can freeze this mixture in a ziploc or an airtight container for 2 weeks. Defrost it in the refrigerator the night before whenever you are ready to cook the curry.)

1. In the same pan you fried the spices and onion, add the paste, salt, water and boil it for 20 minutes.
2. If you want to add boiled eggs, cut it into halves, add some slits to the outer part of the egg and add it to the curry/
3. If you plan to cook the eggs in the curry, break the egg in a small bowl, and drop it slowly in the simmering curry. Cover and simmer for 10 minutes.
4. Perfect with rotis, naan, rice or dosa/idli.
5. ENJOY!!

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If you try this quick south Indian Egg Curry , make sure to rate the recipe and tag me social media at #foodfashionparty.

*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty.  Check out my book MASALA AND MEATBALLS.

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