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

Originally published on The Daring Gourmet October 9, 2018