Egg Curry (Baida Curry)
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This egg curry recipe from southern India features an exquisitely fragrant and flavorful sauce! Naturally meat free, gluten free and dairy free, it’s one of India’s most popular curries!
This is one of my favorite vegetarian dishes along with Masoor Dal, Dal Palak, Chana Masala, and Eggplant Curry. It is so flavorful and satisfying that even devout carnivores won’t miss the meat!
South Indian 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 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.
The absolute best results, we also highly recommend making your own homemade Garam Masala. Nothing beats homemade for freshness and flavor!
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.
Serving Suggestions
Serve this egg curry garnished with cilantro with steamed jasmine or basmati rice, fresh naan bread or sourdough naan, cucumber raita, and/or Fruit Chaat. For something sweet and refreshing, serve this with a Mango Lassi.
For another great option, serve this egg curry with a delicious homemade dosa. They’re south Indian crepes that are absolutely phenomenal! Check out my Dosa recipe.
Enjoy!
For more delicious Indian recipes be sure to try my:
- Masoor Dal
- Butter Chicken
- Chicken Tikka Masala
- Chicken Biryani
- Eggplant Curry
- Dal Palak
- Tandoori Chicken
- Shrimp Curry
- Chana Masala
- Chicken Xacuti
- Fruit Chaat
- Saag Gosht
- Balti Chicken
- Dosa
- Naan
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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 and with a side of cucumber raita if desired.
Notes
Nutrition
Originally published on The Daring Gourmet October 9, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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
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.
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!
Hi Laura, yes you can absolutely do that. Happy cooking!
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.
Thank you so much, Supriya, I’m happy you enjoyed it!
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.
I’m so thrilled you enjoyed it, Carol, and appreciate the feedback – thank you!
What about using canned tomatoes in winter? More flavor?
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!
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!
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.
Absolutely delicious recipe!
It’s an amazing recipe. I’ve tried it and it came out to be very delicious. Thank u for sharing.
Thank you, barbie, I’m so glad you enjoyed it!
I made it at my house as you said, it should be very good.
Thank you
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.
Hi Louise, thanks for sharing that info on the Goan version, I look forward to trying it.
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