25 August 2012

Egg curry

Once upon a time, two good friends of ours met at our wedding and got married themselves, in Minnesota, Paris and the south of France. Following the civil ceremony in Paris for which we were their witnesses, we went back to their place for a little party. The little party became a big one, and fuelled by lots of champagne and wine, we ended up at the apartment of another friend. By this point, it was around 2 in the morning and we were starving. Our host (who also loves to cook) didn't have much of anything to eat, and it's not like Paris has 24-hour diners or food delivery. So I started poking around in her fridge and cabinets...she had eggs, tomatoes, coconut milk and enough random spices to make an egg curry, I decided. Despite the disaster state that her kitchen happened to be in that night, I started chopping, stirring, adding a little bit of this and this...and out came the best egg curry that I've ever had, if I do say so myself! Said friend and Luis were in agreement, and we devoured it all at 3am!

I had made many variations of egg curry before, but never with coconut milk. But since that middle-of-the-night creation, I can't imagine egg curry without it! Sometimes I add a bit less (around 1/2 cup), sometimes a bit more (a full cup) as I did today for a creamier curry. Play around with the amount until you get the taste which suits you. And ideally, don't cook and eat it at 3am ;-)

Serves 3-4

6 eggs
1 tablespoon sunflower or canola oil
1 teaspoon cumin seeds
1 sprig curry leaves
1 large onion, chopped
3-4 cloves garlic, minced
1 inch piece of ginger, grated
1 (14 ounce / 400 grams) can chopped tomatoes or tomato puree
1/2 - 1 cup coconut milk
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder (to taste)
1/2 teaspoon garam masala
1/4 teaspoon fenugreek powder (ground fenugreek seeds)
Salt, to taste
Sugar or agave syrup, to taste
1/4 cup chopped fresh coriander

1. In a large pot of boiling water, hard boil your eggs (6-8 minutes). Drain, rinse under cool water and set aside to cool. After a few minutes, peel them and set aside.

2. In a large saucepan, warm the oil over medium heat. Add the cumin seeds and when they start to pop, add the curry leaves, onion and garlic. Saute well until the onions are translucent.

3. Pour in the chopped tomatoes / tomato puree and the coconut milk and stir well. Then add all of the spices as well as salt and sugar / agave syrup to taste. Mix well and cook for about 5 minutes in order for the flavors to come together.

4. Chop your eggs in half vertically and add into the curry. Stir well and cook for 2-3 minutes. Check your salt and sugar and add more if needed.

5. Remove from heat, garnish with fresh coriander and serve immediately with rice, chapathi or parathas.


  1. This looks very yummy! I have to make this, especially since since I have so many cans of coconut milk at home. I will be making it soon-Mom

  2. Delicious!! That white curve of the egg is so sexy. Yes, I said it: SEXY! I plan on having it for my next 3am munchies. :)

  3. This looks incredible my friend, I love the flavour :D

    Choc Chip Uru

  4. Beautiful recipe! I am loving a new curry idea.

  5. Mmmmm.. I love egg curry. In fact its on my list of to-do for recipes in the following weeks to come :)

    ps: Thanks for visiting my blog, Ramya :)

  6. I realized I never commented on this! I have never had egg curry, but it sounds (and looks) amazing!

  7. Never used coconut milk in my egg curries and am wondering why after seeing your delicious version.

  8. Can imagine the taste creamy nd delicious