• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    11th October 2018 Dinner

    Home » Recipes

    South Indian Style Egg Curry

    Sharing is caring!

    25 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    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.

     

    South Indian Style Egg Curry in bowl with spoon and roti to side

    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:

    Turkish Cilbir – Poached Eggs in Yoghurt

    Healthy Egg Curry with Potatoes and Peas

    Baked Eggs

    Boiled egg curry

    Molasses eggs

    Shakshuka

    Green Shakshuka

    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

    5 from 1 vote
    Print

    South Indian Style Egg Curry

    South Indian Style Egg Curry - This is pure comfort food in a bowl

    Course Dinner
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes

    Ingredients

    • 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
    • Salt
    • 1 tsp Tamarind Paste
    • 160 g Coconut Cream
    • 12 Curry Leaves

    Instructions

    1. 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. 

    2. Stir for a couple of minutes, then add the onions. Cook till the onions turn golden brown. (8 - 12 mins). 

    3. 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.

    4. 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.

     

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on stumbleupon (Opens in new window)
    • Click to share on yummy (Opens in new window)

    Related

    More Recipes

    • Rigatoni Al Forno with Béchamel Sauce
    • Korean Egg Drop Sandwich with Beef Bulgogi
    • Lemon Syrup Loaf Cake
    • Chicken Naanwich

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

    More about me →

    Recipes

    DON'T MISS ANY RECIPES

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Featured Recipes

    • The BEST Homemade Dark Chocolate Brownies
    • No bake Milk Chocolate Cheesecake with Oreo Crust 
    • Easy Freezer Friendly Mini Pizzas
    • Caramelised Brown Sugar Carrots

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Blog

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Tiffin and Tea

    25 shares