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


  • 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


  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.