Spicy Egg Curry

I learned this spicy recipe from my mother-in-law when I went to visit in Chennai and fell in LOVE with it! I’m always trying to find new ways to balance my meals between carbohydrates, protein, etc. to make sure we are getting the right nutrients, and I find this dish to be a great way to get protein in without going the meat-route.

It IS spicy, so feel free to omit the green chili altogether or tone down the amount of chili powder. I use Madras Chili Powder which is even more potent than what is available at the local store in the states. Just remember that with any dish, you can always add more salt and spice LATER but it is more difficult to cut the salt or spice factor after you’ve already put it into your pan. So if you’re nervous about the spice, start slow and add later if you taste the need.

I hope you enjoy this authentic South-Indian egg curry as much as I do!

Please note: This recipe does not yield a ‘soup’, but rather eggs in a little bit of spice gravy – if you want more gravy, add seasonings and add more tamarine water!

Ingredients

4 boiled eggs, peeled
1/4 cup chopped red onion
2 green chilis, split
3 teaspoons safflower oil (or canola oil)
5-7 curry tree leaves (you can buy these fresh from the Indian store or buy the plant in the spring/summer to grow at home!)
1 teaspoon chili powder
1 teaspoon Kosher salt
2 teaspoons minced garlic
1 teaspoon minced ginger
3/4 cup tamarine water (or tamarine paste with water) – Note: fresh tamarine and tamarine concentrate/paste are available at your local Indian store

Garnish: fresh chopped cilantro

Directions

In a skillet, heat oil over medium-high heat and add chopped red onion and green chili. Let it cook down for 2-3 minutes until tender.

Add curry leaves and cook for an additional 2 minutes, stirring occasionally.

Meanwhile, slit each egg with an ‘X’ mark to allow the flavors of the curry to be absorbed by the egg. Make just a little cut and don’t cut through to the yolk!

Add chili powder, Kosher salt, ginger, garlic, tamarine water (or tamarine paste with water). Cook for 1-2 minutes, stirring occasionally.

Now add slit eggs, give the ingredients a stir and turn the heat down. Cook for 5-7 minutes and your dish is done!

Serve hot and garnish with fresh cilantro and hot rice. Garnish with fresh cilantro if desired.

Enjoy!

4 thoughts on “Spicy Egg Curry

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