Eggs are so underrated in the western culinary world IMO! This easy egg curry will prove my point.
In India we use eggs in a variety of ways. From breakfast to lunch and dinner, eggs can be transformed into utterly delicious dishes in a jiffy. And no matter how you enjoy them, eggs are packed with all the nutrients you need for your body, not to mention easiest source of protein when you are on the go go go!
Most Indian regions have their unique way of cooking eggs with spices and this recipe is a personal favorite that comes from the Andra region in South India. What I love most about this easy egg curry is the perfect combination of spicy and tangy flavors. I think the combination of the heat from the chili and sour tamarind makes it quite moreish. The best part is that it’s totally customisable. Also remember, key to making a perfect curry is the right balance of those spicy and tangy flavors.
Quick, easy and deliciously flavorsome, you can whip this up in just under 20 minutes and is absolutely drool-worthy, and you don’t even have to spend time boiling the eggs. On a side note, if you have that precious 10 minutes at your disposal, go right ahead and boil those damn eggs. 🙂
- Serve with soft dosas help mop up the egg curry and soak in all the flavor. 🙂
- Buy some idiyappams, pour that curry on top and go to town with it! It’s the most satisfying feeling in the world! I can’t even! Egg curry in any form is awesome, but this version? just tops it all! B-)
- And peeps, malabar parottas with this curry – MUST HAVE! I know, calories. But let’s pretend we don’t know that for now. 😉
- Don’t have any of the above handy? Worry not. Just make some fluffy basmati rice while egg curry is simmering and voila! You can thank me later. oh do not forget to fry those pappads as well. 😉
Go ahead and dive right in! If you are a crazy egg curry fan like me, here is another Kerala version of egg curry simmered in coconut sauce. This takes a little bit of time since it involves roasting the coconut and spices and grinding, and boiling the eggs and potatoes but trust me – its all WORTH IT!
By January 23, 2019Published:
- Yield: 4 Servings
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 50 mins
Looking for a simple curry to wake up your taste buds? Look no further. Check out this step by step guide to making a spicy egg curry in tangy tamarind sauce!
- 4 Large eggs
- 1 small lime size Tamarind
- 1 ripe Tomato (optional. You can make this curry without tomato, no problem)
- 2 tbsp Hot red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Mustard seeds
- Salt to taste
- 2 tbsp Coconut oil I do all my cooking in coconut oil or ghee. You can substitute is for any fat of choice.
- 1 tsp Cumin seeds
- 1 sprig Curry leaves (optional. If you don't have it, don't worry)
- 1 tsp Sesame oil
- 6 Black pepper Literally 6 fresh crushed pepper will do
- 2 Garlic cloves with skin on
- Soak tamarind in 1/2 cup of hot water for half hour.
- Extract pulp from soaked tamarind. Quarter tomato and squeeze it into the tamarind pulp. Add chili powder, turmeric powder, jaggery, salt to taste and combine everything together using your fingers. YES, I said fingers. It adds to the flavor. Trust me!
- Heat coconut oil in a skillet. :- I'm obsessed with my cast iron skillet. I use it to cook evvverything. If you don't own one yet, look for a super used skillet in your neighborhood Salvation Army or a garage sale and just season it. Voila, you are set for life at a dime. 🙂
- Throw in mustard seeds into hot oil. When they splutter, add cumin seeds and curry leaves. When they stop sizzling, dump the tamarind mixture into the skillet. Bring to a boil and simmer covered, for about 10 minutes until the curry reduces a bit.
- Crack eggs and slowly drop them on top of the curry next to each other.
- Simmer gently and flip the eggs after 5 minutes and turn off heat.
- Drizzle sesame oil, crushed garlic cloves with skin and crushed black pepper, and keep covered until ready to serve.
- Serve hot with rice and pappad!
- Happy cooking! 🙂