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!
PIN ME!
Egg Curry (Baida Curry)
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
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
Kristyn says
So flavorful and delicious! Thank you!!
Jamielyn says
This looks SO flavorful! Yum!
CArolyn says
This looks like a wonderful comfort food recipe. I’d love to try it!
Sarah Skaggs says
Wow, this recipe is so tasty!
Paula says
I’ve never had this, that looks wonderful
Bree says
oh my this curry looks amazing! I love how saucy it is!
Dorothy at Shockinglydelish says
I love trying authentic dishes! You’ve made this one look easy and packed with flavor!
Melanie Bauer says
Oh how delicious this dish looks! Need to try this immediately, love it!
Sandra | A Dash of Sanity says
SO comforting! I need to give this a try!
Sandy says
That looks amazing! I can’t wait to try this over mashed potatoes, rice and bread rolls. This will make a wonderful packed lunchbox for work. Thank you! :-)
Krista says
How creative! I have never had anything like this! I have to try it!
Jessica | Noice Chef says
This has SO much flavor! My husband will gobble this up!
Annie Akol says
Very tasty! A simple recipe that could produce an awesome result. Thank you so much for sharing.
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Annie!
Mamata says
Delicious! I think this would make a lovely chicken curry too. My (not Indian) husband loved it. He doesn’t normally like egg curry but he said this one was beautiful and more complex than the other egg curries he has eaten so far. I made it with soft-medium boiled eggs which was lovely and rich. Thanks for sharing !
Kimberly @ The Daring Gourmet says
Wonderful, Mamata, I’m so glad you both enjoyed it, thank you!
Vikash Mishra says
wow, Nice recipe your egg curry looks so amazing… for sure I will try to cook this recipe by following your instructions… thanks for sharing!!
Louise Fernandes says
Thank you for this recipe. I am Goan, we too make egg curries, but we drop a raw egg into the curry and cook it in the curry itself. It is called the egg drip curry. My daughter loves the egg curry and I make it for her at least once a week.
Kimberly @ The Daring Gourmet says
Hi Louise, thanks for sharing that info on the Goan version, I look forward to trying it.