This 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 your stove to the dinner table. Hard boiled eggs cooked in simple yet flavour packed Indian masala is this egg masala curry. 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, ofcourse 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?
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.
How long are hard boiled eggs good in the refrigerator?
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, this curry is easy-peasy.
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.
Serve this curry with biryani and pulao too. Works great! Take my words!
Hungry for more? Try these curries as well –
The base of this 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. 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.
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.
Watch this quick video on how to make South Indian Spicy Egg Curry
This 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 your stove to the dinner table. Hard boiled eggs cooked in simple yet flavor packed Indian masala is this egg masala curry. It’s spicy, decadent, satisfying and comfort meal on your plate.
- 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.