This egg curry recipe from southern India features an exquisitely fragrant and flavorful sauce! Naturally meat-free, it’s one of India’s most popular curries!
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 silky texture of the sauce but provides a wonderful sweetening balance to the pungent 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.
Egg Curry Recipe
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.
For another great option, serve this egg curry with a delicious homemade dosa. They’re south Indian crepes that are absolutely phenomenal! Check out our Dosa recipe!
For something refreshing, serve this with our Mango Lassi!
Enjoy!
For more delicious Indian recipes be sure to try our:
- Masoor Dal
- Butter Chicken
- Chicken Tikka Masala
- Chicken Biryani
- Tandoori Chicken
- Chicken Xacuti
- Chickpea Curry
- Saag Gosht
- Balti Chicken
- Dosa
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, biryani, or wrapped in a delicious homemade dosa.
Notes
Nutrition
Originally published on The Daring Gourmet October 9, 2018
Lara Dupont says
Thanks so much for the recipe – could I substitute black mustard seeds for the yellow mustard seeds – I don’t have any yellow mustard seeds on hand
Kimberly Killebrew says
Hi Lara, yes you can but just be aware that black mustard seeds are much hotter than yellow so you may want to use less unless you like it spicy.
Laura says
Hello, I would be cooking this for myself. To keep the eggs intact, could I just portion out the sauce and then add the eggs anew each time I heat up a portion? What do you suggest? Thanks!
Kimberly Killebrew says
Hi Laura, yes you can absolutely do that. Happy cooking!
Supriya Kutty says
Thank you so much for putting u this recipe I tried making it today and it really turned out to be super delicious. All credit goes to you you are amazing.
Kimberly Killebrew says
Thank you so much, Supriya, I’m happy you enjoyed it!
carol says
absolutely FABULOUS!! Indian is one of my top go-to recipes, this one did not dissapoint. There is something so satisfying in grinding spices and making one’s own blends and then mixing with other spices/flavors to add to food ingredients. The aroma is intoxicating! The end result….this recipe is to die for. Can not wait to share it with others like-minded foodies.
Kimberly @ The Daring Gourmet says
I’m so thrilled you enjoyed it, Carol, and appreciate the feedback – thank you!
Roger Kocher says
What about using canned tomatoes in winter? More flavor?
Kimberly @ The Daring Gourmet says
Hi Roger, yes you can use canned tomatoes instead. A 14.5 oz can is probably a little more than 3 fresh tomatoes but that’s okay. Happy cooking!
Kelly says
I absolutely adore this recipe. Best way to eat myself into a stupor is to use this recipe. I do have a question though. First time I made this recipe it was so creamy. And then the second time it wasn’t as creamy. To make it creamier would coconut cream be a good substitute? I’m not sure what I must have done in the first or not done in the second attempt to cause the change. But I loved it both!
Kimberly @ The Daring Gourmet says
Thank you, Kelly, I’m so glad you like it! Yes, the creaminess factor will vary depending on whether you use coconut cream or coconut milk and you can use either.
Anonymous says
Absolutely delicious recipe!
barbie says
It’s an amazing recipe. I’ve tried it and it came out to be very delicious. Thank u for sharing.
Kimberly @ The Daring Gourmet says
Thank you, barbie, I’m so glad you enjoyed it!
Recipe Kitchen says
I made it at my house as you said, it should be very good.
Thank you
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.
Ed de Souza says
Hi Louise
I make it quite often and my wife (German) loves it. I boil the eggs (hard-boil)
then half them lengthwise and let the halves simmer in the curry for about 5 min,
Guten Appetit