Egg Curry
Rich, aromatic, and packed with bold spices, this Egg Curry is a true flavor bomb! Creamy coconut milk, fragrant curry leaves, and a symphony of toasted spices create a luscious, deeply spiced sauce that perfectly coats tender, jammy eggs. Serve it with rice, roti, or enjoy it straight from the bowl—every bite is pure comfort with a kick!.
Egg Curry
Servings: 4
A rich, aromatic egg curry with creamy coconut milk, fragrant spices, and tender, jammy eggs. Perfect with rice, roti, or on its own!
Print Recipe
Ingredients
- 2 tbs ghee
- 1 onion thinly sliced
- 4 garlic cloves finely chopped
- 4 cm piece ginger finely chopped
- 2 long green chillies thinly sliced
- 1/2 loosely packed cup fresh curry leaves
- 2 x 12cm pandanus leaves tied in a knot
- 1 tbs coriander seeds
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 1 tsp turmeric powder
- 1 tsp white peppercorns or 1/4 tsp ground white pepper
- 1/2 tsp fenugreek
- 1/4 cup dried curry leaves
- 1 cinnamon quill broken into pieces
- 8 eggs at room temperature
- 400 ml coconut milk
- Massel Chicken-Style Stock
Equipment Used
Instructions
- Heat ghee in a large pan over medium heat. Add the sliced onion (and pandanus leaves, if using). Cook, stirring occasionally, for about 5 minutes until the onions.
- Pound the toasted fennel seeds, coriander seeds, cinnamon stick, and cassia bark in a mortar and pestle. Set aside.
- To the softened onions, add the finely chopped garlic, ginger, and optional fresh chillies (for heat). Stir. Then add your freshly ground spice mix, along with turmeric, cumin, fenugreek, nigella seeds, curry leaves and white pepper. Stir well to toast the spices until fragrant.
- Fill a pot with water and gently add the eggs. Bring to a boil and cook for 6 minutes for soft-boiled eggs. Once cooked, transfer the eggs to a bowl of cold water, allow to cool, then peel and set aside.
- Into the toasted spices and onions, pour in the coconut milk, followed by the Massel Chicken-Style Stock. Stir to combine, and bring the mixture to a gentle simmer.
- Once the curry base has simmered for about 5-10 minutes, gently add the peeled eggs into the curry. Allow them to infuse in the sauce for another 5 minutes so they absorb the flavours.
- Serve the curry in bowls, garnished with fresh basil leaves (or any herbs of your choice) and a sprinkle of nigella seeds for extra flavour. This curry is can be served with rice, roti, or on its own.
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