South Indian Style Egg Curry

South Indian Style Egg Curry
South Indian Style Egg Curry. Image © Cultura/ Brett Stevens | Getty Images
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: Serves 4

My family loves a non-vegetarian dish at every lunch and dinner meal. Egg Curry is my go-to choice when I have run out of meat options! There's always a large tray of eggs in the fridge, so it is easy to throw together.

This lovely, silky, mild curry can be made 'hot' if you so wish, by adding more green chilies. Otherwise, it is the perfect dish to eat as a family as it is mild enough for the kids to enjoy too.

As it contains coconut milk which can split when reheated from frozen, my South Indian Style Egg Curry is best made at the time you want to eat it. If you are keen to freeze some, a great way to do this is to make a large batch of the gravy and freeze without adding the coconut milk. When you next need it, thaw, then add, stir through the coconut milk and heat through before serving. 

What You'll Need

  • 12 large eggs
  • 1-inch stick of cinnamon
  • Seeds from 5 green cardamom
  • 10 black peppercorns
  • 8 cloves
  • 1 tsp. fennel seeds
  • 4 tbsps. vegetable cooking oil
  • 3 large onions (sliced into thin rings)
  • 15 curry leaves
  • 1/2 tsp. black mustard seeds
  • 2 green chilies (slit lengthwise, add more if you want a hotter curry)
  • 1 tsp. garlic (finely chopped)
  • 1/2 tsp. freshly ground black pepper
  • Salt to taste
  • 1 tbsp. vinegar
  • Optional: 10 very small baby potatoes
  • 1 and a 1/2 cups thick coconut milk
  • Juice of 1/2 a lemon

How to Make It

  1. In a large, deep pan, play the eggs gently and cover with cool water completely. Set up to boil. The eggs need to be hard boiled... See here for How to Make Hard Boiled Eggs. Once cooked, peel and make a small 1/2” slit at the top of the egg. You could even slit the eggs in half. Keep aside for later.
  2. Heat a flat pan/ griddle on medium heat and gently roast the cinnamon, cardamom, cloves, black peppercorns and fennel seeds, often stirring until they begin to turn a slightly darker color and are aromatic. Once this happens, turn off heat and allow to cool.
  1. When cool, grind to a coarse powder in a clean, dry coffee grinder. I have an inexpensive one that I keep solely for making powdered masalas.
  2. In another deep pan on medium heat, add the vegetable/ canola/ sunflower cooking oil. When it is hot, add the curry leaves and the black mustard seeds. They will splutter so be careful.
  3. When the spluttering stops, add the sliced onion rings, green chilies, and chopped garlic. Sauté until the onions are soft and translucent.
  4. Next, add the powdered ground spice mix you made above (from the roasted whole spices) and stir to mix well. Sauté for another 3-5 minutes.
  5. Add the peeled, hard boiled eggs now. Gently stir to coat the eggs well with masala. The slit you made at the top of the egg earlier, allows the masala to go inside the egg!
  6. If you are using them, add the baby potatoes now. Stir gently to coat.
  7. Add the coconut milk and salt to taste and cook for another 5-7 minutes. If you added baby potatoes, cook until they are done. Do not stir too much as you do not want to break the eggs.
  8. Add the juice of 1/2 a lemon and turn off the heat. Gently mix well.
  9. Serve on a bed of freshly made, plain boiled rice or with Idlis, Dosas or Appams!