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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!

egg curry recipe indian kerala southern india authentic coconut milk

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!

egg curry recipe indian kerala southern india authentic coconut milk

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!

garam masala recipe homemade Indian best authentic traditional

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.

toasting spices cooking onions

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.

adding tomatoes and coconut milk

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

adding eggs

Serving Suggestions

Serve this egg curry garnished with cilantro with steamed jasmine or basmati rice, fresh naan bread or sourdough naancucumber 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!

egg curry recipe indian kerala southern india authentic coconut milk

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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!
4.99 from 78 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients
 
 

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

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!

Nutrition

Calories: 418kcalCarbohydrates: 14gProtein: 11gFat: 36gSaturated Fat: 28gSodium: 763mgPotassium: 542mgFiber: 4gSugar: 7g
Course Main Course
Cuisine Indian
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet October 9, 2018

kimberly killebrew the daring gourmet

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!

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Recipe Rating




4.99 from 78 votes (61 ratings without comment)

36 Comments

  1. 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!!

  2. 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 !

  3. 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! :-)