South Indian Style Egg Curry
Is there anything more comforting then a South Indian Style Egg Curry in Autumn? Maybe..BUT this curry gives me all the cozy feels too.
I have an unhealthy obsession with eggs. Luckily for me, eggs are so versatile that I can have them in a gazillion different ways and never get bored..but seriously I do need to cut down on them.
This South Indian Egg Curry is one of many that have come out of India. Each region in India seems to have their own way of making egg curry and I think I have pretty much tried all of them.
Isn’t South Indian food divine?! Luckily for us, my mum used to make south indian food now and again when we were younger. Two of my other South Indian style favourites are this Tamarind and Mustard Seed Potatoes and https://ninjakitchen.eu/uk/goan-prawn-curry/.
I know I go on and on about this, but fresh curry leaves bring any dish to life. There is no substitute. They add an aromatic, nutty, sharp flavour to curries that can’t be replicated with their dry counterparts or curry powder.
Anyway…I am loving this Autumn sun! I have to admit though, It is confusing because I go out dressed for winter and end up sweating my face off. It’s just too risky to not wear the extra layers though. I would rather be too hot and be able to remove layers, then too cold and have to freeze my way home. Also sometimes it is hot then I turn a corner and its soooo cold all of a sudden. Last week it was kinda freezing and dreary and this bowl of comfort made sense then.
BTW this egg curry tastes amazing with rice. Other egg recipes on the blog that prove that I may have an obsession with eggs are:
P.s. In this South Indian Style Egg Curry, you can lightly fry the boiled eggs before adding them to the curry if you like. I have done that with other curries and it adds a little something extra
South Indian Style Egg Curry
South Indian Style Egg Curry - This is pure comfort food in a bowl
- 4 Hard Boiled Eggs sliced in half down the middle long ways
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 Cinnamon Stick
- 4 Peppercorns
- 1 inch Ginger grated
- 4 cloves Garlic crushed
- 2 Green Chillies chopped
- 1 Onion Sliced finely
- 2 Tomatoes diced
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilli Flakes
- 1 tsp Tamarind Paste
- 160 g Coconut Cream
- 12 Curry Leaves
Heat oil in a large pot over medium/high heat. Add mustard seeds and once they splutter add the cinnamon, peppercorns, half the curry leaves and green chilies. Cook for a minute, then add the ginger and garlic.
Stir for a couple of minutes, then add the onions. Cook till the onions turn golden brown. (8 - 12 mins).
Add the tomatoes,coriander powder, cumin powder, turmeric powder, chili flakes and salt. Allow the tomatoes to cook for 10 minutes on a medium/low heat.
Stir in the tamarind and coconut and bring to a boil. Simmer for 5 minutes, then add the remaining curry leaves and eggs. Cook for a further minute and remove from heat.
Serve with rice, naan or roti.