Egg Curry Recipe – Eats Now

Name: Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 eggs; 1/2 small coconut; 1 tablespoon poppy seed; 10 cashews; 2 tablespoons ginger-garlic paste; 1 medium tomatoes; 1 1/2 teaspoons red chili powder; 3 teaspoons coriander powder; 1 teaspoon fennel seed (saunf); 1 large onion; 3 -5 coriander leaves, chopped (to garnish)

Servings: persons

6 eggs
1/2 small coconut
1 tablespoon poppy seed
10 cashews
2 tablespoons ginger-garlic paste
1 medium tomatoes
1 1/2 teaspoons red chili powder
3 teaspoons coriander powder
1 teaspoon fennel seed (saunf)
1 large onion
3 -5 coriander leaves, chopped (to garnish)

1
Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
2
Heat oil in a skillet.
3
Add the chopped onion and saute.
4
Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
5
Add 1 big cup of water.
6
Cook on low flame for 5 minutes.
7
Break eggs into it.
8
Cover.
9
Allow to cook on low flame for 5 minutes.
10
Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
11
Garnish with corriander leaves and serve hot with hot rotis.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 eggs, 1/2 small coconut, 1 tablespoon poppy seed, 10 cashews, and more.

Yes, Egg Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Curry

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