In every part of India a egg curry with hardboiled eggs is made by using the most common home style curry recipe of the region and adding hardboiled eggs when it is ready. It is served when unexpected guests arrive as well as providing an acceptable protein curry for children.
In some parts of India, however, particularly in the Maharashtra, Malabar and Chettinad regions, an egg curry is actually considered an important part of the cuisine. You will be surprised at what curry can do with the very basic boiled egg.
Preparation Time: 30 minutes
Ingredients for Egg Curry
- Hardboiled Eggs (4)
- Red Chillier Powder (1/2 tsp)
- Turmeric Powder (1/4 tsp)
- Cooking Oil (3 tbsp)
- Salt to taste
For the dry spice mix
- Coriander Seeds (2 tsp)
- Cumin Seeds (1 tsp)
- Whole Red Chilies (3)
- Cloves (4)
- Black Pepper Corns (10)
- Bay Leaves (2)
- Cinnamon (1 inch piece)
- Green Cardamom (2)
For the spice paste:
- Onion (1 big)
- Dried Coconut (3 tbsp)
- Sesame Seeds (1 tbsp)
- Garlic Cloves (3)
- Ginger (1 inch piece)
- Coriander leaves (1/4 cup)
Preparing the dry spice mix:
- Dry roast the spices on a low flame until you get a nice aroma.
- Cool completely and grind to a powder.
Preparing the spice paste:
- Dry roast the dried coconut and sesame seeds until golden. Set aside to cool.
- Chop the onion lengthwise and fry in 1 tbsp of oil until golden.
- Grind the onion, dried coconut, sesame seeds, coriander leaves, garlic and ginger to a fine paste. Add water as needed.
How to cook Egg Curry with Coconut Maharashtrian Style
- In a pan, heat the balance oil and add the whole boiled eggs. Sprinkle a little of the turmeric powder on them and stir-fry a little. Remove and set aside.
- Add the spice paste and fry until the water dries up.
- Add the dry spice mix, red chili powder, turmeric powder and salt.
- Cook until the oil separates.
- Add about 3 cups of water and bring to a boil. Lower the heat and simmer for about 5 minutes.
- Add the eggs and let them cook for another five minutes.
Serve egg curry hot with the accompaniment of your choice.
Adjust the quantity of the spices as per your taste. If you like your food less spicy, simply halve the quantity of spices used.