Name: Egg Curry (Baida Curry)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoons coconut oil; 1 teaspoon mustard seeds; 2 whole cloves; 1 2-inch piece cinnamon stick; 3 green cardamom pods (, cracked); 1 medium yellow onion, finely chopped; 1 tablespoon finely minced garlic; 1 tablespoon finely minced ginger; 2 serrano chile peppers, seeds and membranes discarded, finely diced; 1 teaspoon garam masala; authentic homemade garam masala (, click link for recipe (HIGHLY recommended)); 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground fennel seeds; 8 curry leaves (optional); 1/4 teaspoon Kashmiri chile powder ( (or more according to heat preference)); 3 ripe tomatoes, finely chopped; 2 tablespoons ketchup; 13.5 ounces coconut milk (1 can); 1 teaspoon salt; 6 hard-boiled, shelled eggs, cut in half; 2 tablespoons chopped cilantro

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This egg curry recipe from southern India features an exquisitely aromatic and flavorful sauce! Naturally meat-free, it’s one of India’s most popular curries!

How to Make Authentic Egg Curry

This is a Kerala-style egg curry, meaning its flavor profile hails from the southern part of India where coconut milk is widely used. It not only enhances the texture but provides a wonderful sweetening balance to the spices.

I like to include meatless dishes in my weekly meal plans and this egg curry is a delicious meal to include in your rotation. Featuring eggs, it provides a good amount of protein and the flavor of this curry is so fantastic that even avid carnivores won’t miss the meat! Southern Indian food is largely vegetarian and whatever anyone feels may be missing from the lack of meat is more than made up for in flavor.

This curry can be made well in advance (and the flavor will only get better). Simply reheat it and then add the cilantro and eggs just before serving. Done! A quick weeknight meal ready to go!

If you love authentic Indian food and like to include meatless dishes in your meal plans, you’ll love this egg curry!

For the best flavor results use the freshest spices you can find. We also highly recommend making your own Homemade Garam Masala.

Let’s get started!

Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant. Be careful not to scorch them.

Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chili peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and cook for 2 minutes.

Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.

Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally.

Stir in the cilantro. Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.

Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao or biryani.

Enjoy!

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4.92 from 12 votes

Egg Curry (Baida Curry)

This southern Indian egg curry features a myriad of flavorful spices and the wonderful creaminess of coconut milk. Naturally meat-free, it's one of India's most popular curries!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: Indian

Servings:

Calories: 418kcal

Author: Kimberly Killebrew

Ingredients

2 tablespoons coconut oil
1 teaspoon mustard seeds
2 whole cloves
1 2-inch piece cinnamon stick
3 green cardamom pods , cracked
1 medium yellow onion, finely chopped
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 serrano chile peppers, seeds and membranes discarded, finely diced
1 teaspoon garam masala
authentic homemade garam masala , click link for recipe (HIGHLY recommended)
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground fennel seeds
8 curry leaves (optional)
1/4 teaspoon Kashmiri chile powder (or more according to heat preference)
3 ripe tomatoes, finely chopped
2 tablespoons ketchup
13.5 ounces coconut milk (1 can)
1 teaspoon salt
6 hard-boiled, shelled eggs, cut in half
2 tablespoons chopped cilantro

US Customary - Metric

Instructions

Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant. Be careful not to scorch them.
Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and cook for 2 minutes.
Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.
Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. Stir in the cilantro. Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.
Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao or biryani.

Notes