Aah boiled egg curry makes me reminisce about being at home. I love eggs and to pop them into a curry is pure genius in my world. 🙂 This curry amongst others was a staple in our house and one i looked forward to a lot.
There's so much going on at the moment! One of those things was my appearance in a magazine i have been reading for years. EEEEK. Alhamdulillah. As a result of which, i was contacted by another magazine. Double EEEK.
Also, the best thing that has happened over the past week is that alot of you have been getting in contact and that makes me happy. It is so nice to hear from our readers so please keep writing. I LOVE it.
Website wise, we are going through a huge overhaul. When i took my first tentative steps into blog land, i wasn't quite sure if i was doing it right and the photography was horrific. Now 5 - 6 months down the line, i look back and cringe at some of the posts, so like most of my fellow bloggers, i will be going through and revising old posts soon. I have learnt so much over the last few months that i have yet to apply and i'm pretty excited to get those things done. We are also changing the look of the website, to make it easier to navigate.
Anyway, this egg curry is perfect with some roti/chappati or even rice but i much prefer mine with roti. I love scooping it up in bits of chappati and devouring a plate full of it.
Boiled egg curry
- 2 tbsp oil
- 3 bay leaves
- 2 peppercorns
- 2 cloves garlic crushed
- 2 medium onions peeled and finely chopped
- 3 tbsp chopped fenugreek leaves optional
- 3 green chillies sliced finely or crushed
- 1 tsp salt
- 2 to matoes chopped finely or half a tin 200g blended plum tomato tin
- 1/2 tsp turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp paprika or 1 tsp red chilli powder
- 230 ml or 1 cup water
- 6 hardboiled eggs shelled
- 2 tbsp oil
- Small bunch of chopped coriander
Put a large pan over high heat and add the oil, bay leaves and peppercorns and stir for a minute.
Now add the garlic, fenugreek leaves, onions, chillies and salt. Cook for ten minutes until the onions are golden brown.
Now add the tomatoes and allow to cook for a further 6 - 7 minutes or until the tomatoes have broken down.
Next add the turmeric, cumin, coriander powder, paprika and water. Allow to cook for a further 15-20 minutes until everything has reduced down to a paste like consistency.
In a separate pan, add the 2 tbsp oil, then fry the hardboiled eggs for about 1 - 2 minutes, turning until they are slightly browned.
Add the eggs to the curry and top with coriander.
You may need to adjust the amount of chillies according to your taste. I like a spicy egg curry!
The frying of the boiled eggs isn't an essential step. It is something i do sometimes to help the paste 'cling' to the eggs.
*Nutrition info based on 6 servings
I've never heard of egg curry before now, but it sounds delicious! We always have hard boiled eggs on hand because my son loves them, and I'm currently loving turmeric. Can't wait to try your recipe!
Thank you for your lovely comment. It is absolutely delicious!
Kylee from Kylee Cooks says
I'd love to see a runthrough of the day and Stonehurst Farm!
This boiled egg curry is kind of a new idea for me - and one I'd like to try. The curry with them sounds amazing.
Thank you for your lovely comment. The farm was a great day out and i will be putting something up soon. This curry is absolutely delicious!
Goodness, that curry looks so good, I just want to reach out and dunk some roti in it 😀
Thank you for your lovely comment. It is absolutely delicious! Ha so do i!
Matt @ Plating Pixels says
So many unique flavors I don't normally cook with. Will have to try this out!
Definitely worth a try Matt! Thank you
Diana Johnson says
This sounds great! I've never seen a curry like it before.
Thank you for your lovely comment. It is absolutely delicious and is quite a well known curry!
I'm trying these this weekend!!! ????
Yay let me know how it goes!
Beth @ Binky's Culinary Carnival says
This sounds amazing! Never heard of it before but what is not to love about eggs and curry?
Haha! Exactly! It is so yummy!
That dish looks so interesting, I am sure it tastes amazing :).
Thank you! It does taste amazing:)
I just saw your post for this recipe on FB and think I fell in love. It look over-the-top delicious! I love everything about it!
Thank you for your kind and thoughtful comment! It is delicious!
Ksenia @ At the Immigrant's Table says
Communication from readers is just the best 😀 and the magazine appearance sounds fabulous! I have never tasted egg curry, but this looks like a great recipe to try from.
It really is! Thank you the mag appearance was a highlight. Please try the recipe. Its awesome
Jennifer @ Delicious Everyday says
I've always wanted to try an egg curry. They looks so hearty and filling. Perfect for the winter weather we've been enjoying here. And congrats on the magazine feature. How exciting 🙂
Thank you so much Jennifer!
Bintu - Recipes From A Pantry says
My friend doesn't eat a lot of meat so this would be perfect for when I am entertaining him
Yeah perfect for a meat free diet! 🙂 Thankyou
Natalie Tamara @TheTofuDiaries says
I think all of us bloggers really do think exactly the same thing looking back at old posts! The pics here are great and this sauce sounds so full of flavour, yum!
Haha cringe! Thank you! It is yum
My husband talks of having a boiled egg curry as a kid. He would love it if I made this for him.
Aww please try, its awesome and so yummy!
Peter Block says
I love Indian dishes and make them somewhat often. I have never added an egg or made that the base of my dish. I really need to do that. I think my wife would really like that. Your sauce looks deep with flavor.
Do try it, its so good!
I cooked this today and it was absolutely DELICIOUS! Jazaakillahu khairan.
BarakAllah! Yay!! Thank you Layinka. So happy to hear that and glad you enjoyed it!! 🙂