South Indian spicy egg curry recipe is quick ever-day dinner or lunch recipe that you cook. It pairs well with rice or rotis(flatbread).
It’s super easy recipe and takes less than 30 minutes to get the curry from stove to the dinner table. Indian egg curry has hard boiled eggs cooked in simple yet flavor packed Indian masala. It’s spicy, decadent, satisfying and comfort meal on your plate.
How Often Do You Use Eggs
Every day! Right?! Eggs are so versatile you can turn them into almost anything and it still tastes great. While Scrambled eggs are my favorite, Raj loves the basic Indian egg omelette. Kids definitely opt for cheese-y egg omelette any time of the day. I do love hard boiled eggs too. I prefer to eat them as it is after my work out and love simple egg curry for lunch. These egg curry recipes are so easy that you can get the lunch/dinner ready in under 30 minutes. Today’s recipe is a South Indian style spicy egg curry recipe I’m going to be talking about.
I also have this really light, really comforting creamy egg curry recipe on the blog that is made of coconut milk using hard boiled eggs, of course on the blog. Check it out here! This recipe for egg curry with coconut milk has all the amazing flavors you would love in a curry. It’s mildly spiced as we balance the spice with coconut milk. I served Idiyappam (rice string hoppers) with this egg curry or stew as I call it sometimes.
Fresh ground coconut paste or coconut milk (for lighter thin version of curries) makes delicious curries and the creaminess that you get in the curries is amazing.
If you love spicy curries, then today’s recipe would be just for you. It’s one of those simple egg curry recipes. I recommend you to use hard boiled eggs for this recipe. It tastes the best that way, really, trust me. Any authentic Indian egg curry is usually made with hard boiled eggs, my mom ALWAYS makes any egg curry with hard boiled eggs. I simply follow her. And glad I do, cause it turns out into tasty egg curry.
But do you ever had a problem getting those perfect hard boiled eggs every single time? Read on…
How to Make Perfect Hard Boiled Eggs Every Single Time?
If you own an instant pot you should be doing hard boiled eggs in instant pot.
Because instant pot hard boiled eggs not just turns to perfect hard boiled eggs every single time, the eggs shells peel off like magic! You follow the 5-5-5 formula to get perfect hard golden yellow yolk that you always dream of. No ugly grey/ green ring around the yellow yolk- Guaranteed!
Check these perfect instant pot hard boiled eggs-
In case you don’t have an instant pot, please boil your eggs the traditional way on a stove-top in a pot.
Place eggs in a single layer in a sauce pan. Very gently pour water to ensure there is about 1 inch water above the eggs. Place the pan of medium heat and bring to boil. Once you see steady boil, remove the pan from heat and cover it with a lid. Let the eggs cook gently in the hot water. This will produce tender eggs that are not rubbery and no cracks on them. Let the eggs sit for 8-10 minutes in hot water(if you have large eggs them allow them to cook in hot water for about 12 to 15 minutes depending on the size of the eggs). Remove eggs from hot water, immerse them in ice cold bath immediately. Wait for a minute. Then peel the shells easily and you perfect hard-boiled eggs are ready! Eat them immediately or refrigerate it for later use or make egg curry Indian style.
Once you have hard boiled eggs ready, egg curry recipe is real simple and easy to make.
How Long Hard Boiled Eggs Stay Good(Refrigerated)
You can safely keep hard boiled eggs for one week in refrigerator. With or without shell on it, make sure you use it within a week. In my home any hard boiled eggs in the refrigerator gets used up within 2 days, it never lasts for a week at all.
If you have hard boiled eggs in your fridge, egg curry recipe is easy-peasy. Comes together in no time.
It’s no secret now that I love eggs, just look at the number of egg recipes on my blog. Well I have posted just a few, have so many many more recipes that I am planning to share with you all pretty soon.
I recently posted South Indian egg curry masala or egg roast and it was loved by so many. I’m sure you guys will love this Indian egg curry recipe too. It’s a hit at home every time I make it. I love it with rice or roti. I’m leaning more towards rice, I’m an ardent rice fan (A true South Indian speaking here), so yea I’m biased! But hey, if you are not a rice eater, go ahead and serve it with roti or naan. It’s just tastes amazing either ways.
The base for South Indian Egg Curry Recipe is very basic Indian masala. Onion tomato, ginger garlic and the spice powders. Make it as spicy as you want. If you love more spice (hey there, we can be friends! :D, because I LOVE spicy food) throw in a few slit green chilies as well along with other spices into the curry.
Ask me, spicy egg curry masala taste so much better than the bland version. And depending on your palate and spice level tolerance you can adjust the spice of this egg curry recipe.
Every household have a recipe that may be slightly different from the rest when it comes to making any curry. Even this egg curry recipe will have so many variations. Each recipe variations has it’s own specialty and taste that no body can argue about. As I mentioned above, I’ll be sharing many more egg recipes and definitely few more variations of curry recipes using eggs. So stay hooked here. You don’t want to miss it.
How To Make Egg Curry
Start off with hard boiled eggs. You can do hard boiled eggs in a pan on stove or make easy-to-peel Instant Pot Hard Boiled Eggs. Either ways ensure you get perfect hard boiled eggs, because egg curry so good with perfect golden yellow hard boiled eggs.
Make slits on egg white without going too deep into the yolk. Make at least 4 slits.
In a pan heat little vegetable oil. Add in turmeric powder, red chili powder (or cayenne pepper) and stir it immediately. Dry spices will burn and turn bitter if you do not stir immediately.
Add slit hard boiled eggs to the pan and roast eggs in spices. This step will impart much more flavor to hard boiled eggs inside-out!
Remove roasted eggs once the egg whites begin to change it’s texture, should take 2-4 minutes only.
Into the same pan add remaining oil.
Add whole spices. Saute onions until translucent.
Add freshly made ginger-garlic paste. Cook for few minutes until raw smell of ginger and garlic is gone.
Add all the spice powders and give it a good stir.
Pour tomato puree and cook until oil separates from the sides of pan.
Add water, salt to season and bring it to boil.
Place hard boiled roasted eggs into the pan and cook for few minutes covered.
Serve hot garnished with fresh coriander leaves.
Hungry for more? Try these curries as well –
Dum Aloo (Slow Cooked Potato Curry)
Don’t forget to Subscribe to CurryTrail Recipes below to get our newest recipes delivered straight to your inbox.
How to Make South Indian Spicy Egg Curry Recipe Video
Click play to watch video or you can scroll down to recipe card if you want written recipe.
South Indian Spicy Egg Curry
- 4 hard boiled eggs
- 1 + 2 tablespoon oil
- 1 bay leaf
- 1 inch cinnamon stick
- 4 cloves
- 2 onions, finely chopped
- 1 1/2 teaspoon ginger-garlic paste
- 1 + 1 teaspoon turmeric powder
- 1 + 2 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala powder
- 1 cup tomato puree
- 1 cup water
- salt to taste
- Coriander leaves for garnish
- Make hard boiled eggs using the instructions mentioned above. After peeling the shells, make 4 slits on the egg whites and keep aside.
- Heat 1 tablespoon oil. Add 1 teaspoon turmeric powder and 1 tablespoon red chili powder. Stir immediately else the spices will burn. Place the hard boiled eggs in the pan and roast it in oil for few minutes on low flame. Ensure eggs are coated well in the spices and gets roasted well. Remove eggs from the pan, keep aside.
- Into the same pan pour remaining oil. Fry all the whole spices mentioned in the ingredients list (bay leaf, cinnamon, cloves). Saute finely chopped onions in oil until it turns pink. Add ginger-garlic paste and saute till raw smell of the paste is gone and onions turn brown.
- Now add all the spice powder and give it a quick stir.
- Pour tomato puree and cook till puree turns thick and you see oil separating from the sides of the pan.
- Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend to-gether.
- Place hard boiled eggs into the curry now, cover eggs with the curry masala.
- Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice or roti.
“PIN IT” TO YOUR DINNER BOARD