This one took us by surprise – get thee to an egg curry!



  • 4 hard boiled eggs
  • ½ tsp mustard seeds
  • 2 big onions
  • ½ tsp fennel seeds
  • 3 tsp ginger-garlic paste
  • 2 medium tomatoes
  • 1 tsp red chilli powder
  • 1 tsp Kashmiri (or other) chilli powder
  • ½ tsp turmeric powder
  • 2 tsp ground coriander
  • 1 tsp Garam Masala
  • ¾ cup water
  • ¾ coconut milk
  • A few curry leaves
  • Oil
  • Salt

And then:

  1. Heat oil in a pan and splutter mustard seeds
  2. Add sliced onion, fennel seeds and curry leaves.
  3. Cook with the pan covered and stir in between till onion turns brown in colour (it takes approx 15-20 min for this to happen but it’s worth the wait!)
  4. Add sliced tomato and cook till tomato becomes soft.
  5. Add ginger garlic paste and cook for 2-3 minutes.
  6. Add red chilli, Kashmiri chilli, turmeric, coriander, garam masala and cook for 2-3 min.
  7. Add water and mix.  When it starts to boil add the coconut milk and mix well.
  8. Cut boiled eggs into 2 and add them to the pan.
  9. Cook with the pan covered in medium flame till it starts boiling and becomes thick.
  10. Pour 1 tbsp of oil/ghee on the top.

1 comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: