Indian Egg Curry is a Must-Try

Do you love ordering curry at your favorite Indian restaurants? Well, now you can make it at home with this Indian egg curry recipe that serves 5 people and is ready in half an hour. Check it out below.


  • 1 teaspoon mustard seeds
  • 2-3 green chilies
  • 1/2 teaspoon turmeric powder
  • 3 pods cardamom
  • 5 hard-boiled eggs, peeled
  • 1 cup thin coconut milk
  • 8-10 curry leaves
  • 5 peppercorns lightly smashed
  • 1 teaspoon coriander powder
  • 1/2 cup thick coconut milk
  • 2 medium-sized onions, finely chopped
  • 7 garlic cloves, smashed and roughly chopped
  • 1 small stick cinnamon
  • 3 large tomatoes, finely chopped
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon coconut oil
  • salt
  • 1/4 cup tamarind water
  • 1/2 teaspoon chili powder red


  1. Turn on the stove and fill a large pan with cinnamon, peppercorns, mustard seeds, green chilies, and cardamom.
  2. When the spices begin to splutter, include the onion, garlic, and ginger.
  3. Continue cooking all the ingredients together until the onion becomes soft. Then, add the coriander powder, salt, tomatoes, chili powder, and turmeric powder.
  4. Once the tomatoes are cooked pour in the thin coconut milk and tamarind water.
  5. Wait for the mixture to start boiling and let it simmer until it becomes thick.
  6. Add a little water, then include the curry leaves and thick coconut milk.
  7. Mix it well, and add the eggs. Your egg curry is ready to be served.