Our motive when bringing up this egg curry recipe is simple.
Eggs are versatile— to the point that you can always make something out of them when you’re in a hurry. However, there are still not many egg dishes that are either exciting or inspiring.
The recipe that we’re about to present here might solve just that problem.
What Is Curry?
Curry is a type of dish that calls for a sauce made by mixing together various herbs and ground spices. To name some that are used the most: turmeric, cumin, coriander, ginger, garlic, and a variety of chilies.
In actuality, the selection of spices for a curry dish may vary depending on regional customs and family preference.
Originating from both the Northern and Southern India, egg curry is a delicious dish that requires a beginner-level to make. As comprehensible as the name could be, egg curry is made by combining boiled eggs and curry into one plate.
Is Egg Curry Healthy?
Egg curry is high in protein as there’s only one main ingredient that is egg.
In the spice mixture, you can find freshly ground spices combined with coconut milk and tomato sauce. Aside from eggs, these two ingredients are also the ones that are highest in calories.
The good news is that substitutions for them are readily available. Scroll to the below part for more details.
Long story short, this egg curry recipe calls for whole foods and freshly produced ingredients. So with all certainty— yes, it is healthy.
How Many Calories in Egg Curry
One serving of egg curry includes two hard-boiled eggs cooked in the curry sauce. It provides 502 calories.
Egg curry is not only protein-rich but also remarkably low in carbohydrates. Therefore, this surely is an ideal choice for a low-carb meal.
Egg Curry: Ingredients
The ingredients we used in this egg curry recipe are easily purchased, even if Indian cuisine isn’t your strong suit. We want to make sure your first try with Indian cuisine will be just a cakewalk.
First, the authentic Indian egg curry is made with hard-boiled eggs. Check out this guide on how to boiled eggs to create a perfect batch.
There’s hardly any other way to make egg curry with more perfection than using hard-boiled eggs. We honestly don’t think there’s anyone who’d prefer a curry gravy with mushy and lumpy cooked eggs.
Paneer or fried tofu also bears much resemblance and texture to eggs. So if you’d like to go vegan, consider swapping eggs with the mention two.
2. Spicy Agents
We were so thrilled to give this egg curry a go, mostly because its spiciness is so easily adjusted. All we have to do is work on the amount of black pepper and red pepper.
It feels like Indian dishes always scream a conspicuous flavor just by looking at their vibrant colors.
There are a wide variety of natural coloring agents. For instance, there’s this well-known spice called Kashmiri red chili powder.
To derive more of the yellow shade for egg curry, you can double up the tomatoes and add turmeric. However, that would also mean less sharp and peppery taste.
How to Make Egg Curry Recipe
Step 1: Prepare the boiled eggs
Hard-boil eggs and let cool. Deshell them and set aside.
Step 2: Deep-fry the boiled eggs
In a saucepan, deep-fry the boiled eggs in ¾ cup of olive oil over medium heat for 8 minutes. Watch as the eggs are crispy and golden brown on all sides, remove them from heat. Drain oil and set aside.
Step 3: Make the curry (1)
In another pan, sauté onion, minced garlic, and grated ginger in 2 tablespoons of olive oil, over medium-high heat.
Step 4: Make the curry (2)
Continue to add curry paste, ground black pepper, garam masala, cumin powder, coriander powder, paprika, and turmeric to the pan.
Step 5: Make the curry (3)
Pour the homemade tomato sauce and unsalted chicken broth to the curry mixture. Whisk everything together and let simmer.
Step 6: Add eggs to the curry
Transfer the fried eggs to the pan. Add ¼ teaspoon of salt and ⅓ cup of coconut milk to the curry mixture. Reduce the heat to medium.
Step 7: Garnish and serve
Garnish with cilantro and red pepper flake. Remove the pan from heat and serve hot with a side dish of your choice.
How to Make Curry Sauce
The process of making the curry sauce (aka the curry paste) in this egg curry recipe is explained as above.
The spice mix for a curry dish can change from household to household and is easily altered to your taste. Therefore, we’d like to say more about what decides the curry’s texture.
The combination of coconut milk, curry paste, and chicken broth plays a big role in keeping it rich and smooth. In which, coconut milk helps big time on the dreamy creaminess of the curry.
Non-sweetened milk might be the choice to make when a lighter and thinner curry with less fat is in demand. While in contrast, substituting coconut milk with heavy cream will double up the sweetness and add more fat.
In brief, it’s important to opt for the right ingredients to reach the consistency and creamy level you want.
What Goes Well with Egg Curry
The coconut milk-based gravy in this dish makes the whole thing moderately spicy, but unexpectedly creamy at the same time. So one thing for sure, people rarely enjoy the savory egg curry alone.
You’d probably want to start by serving egg curry with rice. Basmati rice, jeera rice, or pulao will also do.
To enjoy it in the Indian way, you may also want to search for Indian bread. For instance, try chapathi, naan, roti, and appam.
If none of the above suits your taste and you want to halve the calories, opt for cauliflower rice. Extra fiber and much fewer carbs!
Usually, tomatoes are not added to curry in wholes, but rather being smashed or puréed before cook. For convenience, please feel free to go for a canned tomato sauce of your favorite.
In this egg curry recipe, we prepared our own version of tomato sauce. Homemade tomato sauce can be made beforehand and stored for future use.
How Long Does Egg Curry Last
Leftover egg curry lasts for 2 days in the fridge. We do not recommend freezing it overnight, as the curry’s consistency won’t be the same after thawed.
In the Fridge
A big bonus about this egg curry recipe is that hard-boiled eggs are easy to preserve. They stay good for up to one week in the fridge, even after deshelled.
Consequently, you can pre-boil a dozen eggs and save for any recipe you’re about to make in a week’s time.
What to Serve with Egg Curry
It’s best to pair egg curry with a vegetable dish or anything with light flavors to balance the rich flavors. For a flavorful and texture-packed meal, our choice for a side dish is nothing more than zucchini fries.
Zucchini fries are crisp on the outside and soft on the inside. They are also much lower in carbs in comparison to potato fries.
Zucchini fries are also brilliant finger food that’s easy to eat and quick to make. That’s the reason we believe it would make a perfect pair for this egg curry recipe.
Egg Curry Recipe
- 8 eggs boiled
- 4 oz onion
- 1 tsp ginger grated
- 1 tbsp cilantro chopped
- 1 tsp red pepper flake
- 2 tsp garlic minced
- 1/2 tsp coriander powder
- 1 tsp ground black pepper
- 1/2 tsp turmeric
- 1 cup olive oil (*)
- 1/4 tsp salt
- 1/2 tsp cumin powder
- 3/4 cup homemade tomato sauce
- 1 tbsp red curry paste
- 1/3 cup coconut milk
- 1/2 tsp garam masala
- 1 tsp paprika
- 1 cup basmati rice uncooked , yields 3 cups cooked
- 1/2 cup unsalted chicken broth
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- Peel the boiled eggs.
- Heat ¾ cup of olive oil in a saucepan over medium heat. Deep-fry the boiled eggs for 8 minutes until the eggs are golden brown on all sides with a crispy outer . Remove from heat, drain oil, and set aside.
- Make the curry: In another pan, turn on medium-high heat, add 2 tablespoons of olive oil, onion, minced garlic, and grated ginger. Stir around.
- Continue to add curry paste, ground black pepper, garam masala, cumin powder, coriander powder, paprika, and turmeric to the pan. Stir.
- Pour the homemade tomato sauce and unsalted chicken broth to the curry mixture, whisk and let simmer.
- Transfer the fried eggs to the pan, sprinkle ¼ teaspoon of salt and pour ⅓ cup of coconut milk to the curry mixture. Reduce the heat to medium.
- Garnish with chopped cilantro and red pepper flake. Turn off the heat.
- Serve egg curry with hot steamed long-grain rice.
- Only part of this ingredient will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 3 tablespoons of olive oil.
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