Madras Egg Curry
Dive into the bold and aromatic flavors of Madras Egg Curry, a quintessential South Indian dish that transforms hard-boiled eggs into a luxurious curry infused with spices. This quick and easy recipe features a rich, tangy coconut milk base enhanced with tamarind paste, curry leaves, and a medley of warming spices like turmeric, garam masala, and cumin. The caramelized onions and vibrant tomatoes create a deeply flavorful gravy, while the boiled eggs absorb the spicy goodness as they simmer gently. Perfectly balanced between heat and creaminess, this curry pairs beautifully with steamed rice, fluffy naan, or warm roti, making it an ideal choice for a comforting weeknight dinner. Ready in just 40 minutes, it’s a must-try for lovers of Indian cuisine!
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Recipe Information
Ingredients
- 6 pieces Eggs
- 2 medium (finely chopped) Onion
- 2 medium (finely chopped) Tomato
- 4 cloves (minced) Garlic
- 1 inch (minced) Ginger
- 200 ml Coconut milk
- 1 teaspoon Tamarind paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Garam masala
- 10 leaves Curry leaves
- 2 pieces (slit lengthwise) Green chili
- to taste Salt
- 200 ml Water
- 2 tablespoons Vegetable oil
- 2 tablespoons (chopped) Fresh cilantro
Instructions
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Drain, cool under cold water, peel, and set aside.
Heat vegetable oil in a large pan over medium heat. Add mustard seeds and cumin seeds. When they start crackling, add curry leaves and slit green chilies. Sauté for 30 seconds.
Add the finely chopped onions to the pan. Cook until golden brown, stirring occasionally, about 5-7 minutes.
Add minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the onions in the spices.
Add the chopped tomatoes and cook until they break down into a thick paste, about 5-6 minutes.
Mix in the tamarind paste and pour in the coconut milk along with water. Stir everything together and bring the mixture to a gentle simmer.
Carefully add the boiled eggs into the curry. You can leave them whole or make shallow slits in the eggs to help them absorb the flavors.
Cover the pan and let the curry simmer for 10 minutes, allowing the eggs to soak in the spices.
Sprinkle garam masala over the curry and gently stir. Simmer for an additional 2 minutes.
Garnish with freshly chopped cilantro and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 54.7 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 411 mg | 32% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2028 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
