Egg Curry


Hard boiled eggs – 6

Mustard seeds – 1/4 tsp

Onions – 3 big sliced

Green chillies – 2 slit

Curry leaves – 2 sprigs

Ginger-garlic paste – 2 tsp

Egg masala – 2 tsp

Chilly powder – 2 tsp

Turmeric powder – 1/8 tsp

Garam masala – 1/2 tsp

Tomato paste – 3 tsp

Water – 1/2 cup

Salt – to taste

Thick coconut milk – 1/2 cup

Oil – 2 tbsp


Heat oil in a non-stick pan and splutter mustard seeds.  Add onions, green chillies and curry leaves.  Fry till the onions turn light brown in color.  Add ginger-garlic paste and fry on a low flame till the raw smell goes.  Add the spice powders and sprinkle a little water.  Fry till the aroma comes out.  Add tomato paste, water and salt to taste.  Mix well and when it starts to boil, add the hard boiled eggs.  Simmer for 5 minutes and add the thick coconut milk.  Switch off the flame before it starts to boil.  Serve yummy  ‘Egg Curry’ with appam, idiyappam, chapathi, porotta, rice or bead.  Enjoy!

  1. Yum…super tempting egg curry..

  2. Lovely..very tempting curry

  3. i love all the recipes.

  4. Dear Lissie, could you please tell me how to paste tomatoes?

  5. Dear Bindhu,

    Thank you for trying some of my recipes. Happy to hear that you enjoyed it as well! In the ‘Egg Curry’ recipe, I have used store-brought tomato paste. Instead of that you can used chopped tomatoes or tomato puree, and saute till the oil separates.

    Hope to hear more from you…

    Happy cooking,

  6. Hello Lissie,
    Could you detail the ingredients for “egg masala” please? First time I’ve come across this ingredient.
    Thank you.

  7. Hi Vimal,

    I used store-bought ‘egg masala’ in this recipe. If it is not available,you can use ‘chicken masala’, ‘mutton masala’, ‘meat masala’ or ‘curry powder’.

    Happy Cooking,