One week to Easter and I had to make an eggy contribution! Here's a tasty and not very difficult egg curry recipe, South Indian style :)

Serves 2

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins


Eggs - 4

Tomatoes - 3 medium

Onions - 1 large

Garlic - 5 cloves

Ginger - 2 inches

Green chilles - 1 large

Curry leaves - 1 sprig (10 leaves)

Black mustard seeds - 1 tsp

Tamarind paste - 2 tsp

Coconut milk (thick) - 4 tbsp

Red chilli powder - 0.5 tsp

Turmeric powder - 0.5 tsp

Salt to taste

Vegetable oil


  1. Boil eggs in a saucepan filled 3/4 with water, for 8 mins (8 mins from when the water starts boiling)
  2. In the meantime, peel and slice the onion
  3. Chop the tomatoes
  4. Scrape and grind ginger
  5. Peel and grind garlic
  6. Slice chillies lengthwise
  7. Add 2 tbsp of oil to a saucepan and heat on medium
  8. When the oil is hot, add the mustard seeds and wait for them to sputter
  9. Add chillies and sauté for a few seconds
  10. Add onions, and sauté till they're translucent and starting to turn golden brown
  11. While the onions are cooking, peel the boiled eggs
  12. Add ground ginger and garlic and sauté for about 3-5 minutes until they no longer smell raw
  13. Add the curry leaves and sauté for 20 seconds or so. Make sure your spices aren't catching at the bottom of the pan. Add a little bit of oil if they are and sauté
  14. Add chopped tomatoes, sprinkle salt, and stir everything together and allow to cook till the tomatoes are soft and mushy. You should start to see the oil separate too
  15. Add the tamarind paste and stir through. Allow to cook for a couple of minutes
  16. Add the red chilli powder and turmeric powder, stir and allow to cook for a minute
  17. Add the boiled eggs, mix through, coating the eggs with the masala and allow to simmer for 5 minutes. If the curry looks dry, add a little water and allow to simmer for a minute longer
  18. Your coconut milk goes in last. Stir through, and allow to simmer for another 5 minutes
  19. Voila!

Serving suggestion: This simple and delicious curry tastes great with plain steamed basmati and also with parathas. You could also add some fried potato halves to the curry along with the eggs for a more substantial meal!