Egg Curry (Egg Chutney) and Egg Curry with Coconut Milk

Growing up, boiled eggs in a tomato gravy/chutney was always on our home menu.  Eggs were sometimes a luxury that were reserved for our grand Sunday morning breakfasts of omelettes, grilled lamb chops, tomato chutney and braised potato, prepared with much love and enthusiasm by my late Dad (bless his dearly departed soul) whose excellent culinary skills in so many ways, defined my cooking journey over the years. The egg curry was a favourite that he loved to cook, sometimes using the same curry base, whisking up 5 eggs and mixing it into the curry when it was cooked.

The recipes that follow are tried and tested time and time again, The original one is North Indian, and the South Indian version features coconut milk, and is cooked with coconut oil, for it’s distinctive South Indian taste. 


5 eggs, hard-boiled and peeled
2 tbs olive oil
1 onion, finely sliced
small piece fresh ginger root, grated  
3 cloves garlic
1 bay leaf
spring of curry leaves 
1 green chilli (more if you like it spicy), cut end off and then slit
4 medium tomatoes
2 tsps coriander powder
salt to taste
1 tsp cumin powder
1 tsp paprika
1 tsp garam masala
1/2 tsp turmeric powder
1/4 -1/2 tsp chilli powder (or use cayenne)
Fresh coriander to garnish
    Here’s How
    • Heat oil in a saucepan and add onion, bay leaf and chilli.
    • When onion is translucent and starting to brown, add ginger and garlic. Stir-fry for a minute.
    • Add cumin, paprika, chilli powder, garam masala, coriander, turmeric and salt to mixture.
    • Add tomatoes, stir and simmer for 5-6 minutes.
    • Add ½ cup boiling water, cover the saucepan and cook until the tomatoes form a gravy/sauce (5-10 minutes).
    • Add the eggs and stir so they get some color. You can always sprinkle a little turmeric or paprika to add more color to the eggs if you prefer.
    • Garnish with fresh coriander

    Coconut Egg Curry (South Indian)

    4 eggs (boiled and peeled)
    2 tbs coconut oil 
    1 tsp mustard seeds
    1 onion, roughly chopped
    1 green chilli, slit (2 if you like it spicy)
    1 sprig of curry leaves 
    Red Chillies (dried)
    1 can coconut milk (Mayfair brand)
    1 tsp turmeric
    1/4 tsp salt (adjust to taste)
    1/4 tsp pepper
    1/4 tsp garam masala powder, optional
    Fresh coriander to garnish
    Here’s How
    • Heat oil in a deep saucepan and add mustard seeds. When seeds start to splutter, add dried red chilies, onions, and slit green chilli(s).
    • Once the onions soften, add salt, pepper, turmeric and curry leaves.
    • Add the can of coconut milk and cook on low for 5-6 minutes, stirring every once and awhile.
    • Add the eggs, cook for a few minutes and serve.
    • Garnish with fresh coriander
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    Prava Singh

    A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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