Egg Curry

Egg curry is a satisfying dinner option when I visit the kitchen late in the evening and am not in mood for a take out. I find this recipe to be quite effortless yet delicious. Tamarind and coconut are the life of egg curries. You can make it a little spicy if you want – add some whole green chilies or a pinch of garam masala at the end, or some whole dried red chilies with the curry leaves. Egg curry goes best with white rice.


3 tbsp oil

1/2 tsp mustard seeds

5-6 curry leaves

1 onion, chopped

3 medium tomatoes, pureed

1 tsp ginger-garlic paste

2 tsp red chili powder

1 tsp coriander powder

Pinch of turmeric powder

2 tbsp tamarind pulp

1 tbsp shredded coconut

4 hard boiled eggs


  1. Heat oil and add mustard seeds. When they start to splutter, add the curry leaves and the onions. Saute for about 5 minutes. The onions should become slightly translucent.

  2. Add the ginger-garlic paste and the spices. Fry it for about a minute. Pour in the pureed tomatoes. Mix well and cook covered for about 15 minutes on medium flame. Add in a spoon of water if needed.

  3. Add the tamarind pulp and coconut. Give it a good stir to mix the curry well. If its too thick, add a few tablespoons of water.

  4. Place the eggs in the curry and let it simmer for about 10 minutes. You can slice the eggs open and place it in the curry if you like.