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Egg Curry

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What You Need

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Make It

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  • Heat a large pan over medium – high flame and add 1 tbsp of oil. When the oil is hot enough add onion and sauté till medium to dark brown. Remove onions and transfer to a medium sized bowl.
  • Add coconut in the pan and toss it till you smell the aroma / 1 minute / light yellow in color. Transfer this to the bowl containing roasted onions.
  • Add cayenne pepper, paprika, coriander, cumin, cinnamon, and clove and toss it in the pan for a minute. Add this to onion and coconut mixture. Puree all of these ingredients in a blender adding enough water. Keep the consistency pulpy.
  • Add the remaining oil to the pan and heat the oil for 2 minutes. Add bay leaves, the onion base mixture and the tomatoes. Bring the mix to a boil over a medium flame. Add boiled eggs and salt to taste.
  • Garnish the egg curry with chopped cilantro. Serve with Jasmine rice on the side.

Special Equipment Needed


You can add more cayenne pepper & salt to adjust the taste.

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