How To Make Egg Curry



Oil – 2 tbsp

Bay Leaf – 1

Cloves – 3

Cinnamon – ½” stick

Cumin Seeds – ½ tsp

Fennel Seeds – ½ tsp

Onion – 1 medium, finely chopped

Turmeric – ¼ tsp

Chili powder – to taste

Coriander Powder – 1 tsp

Chicken Masala – 1 tsp

Tomato puree – ½ cup

Sugar – 1 tsp

Salt – to taste

Coconut milk – 2 cups

Eggs – 6, hard boiled and peeled

Cilantro – 5 sprigs, chopped (for garnishing)



  1. Heat Oil in a skillet or a pan on medium flame
  2. Add Bay Leaf, Cloves, Cinnamon, Cumin Seeds and Fennel Seeds.
  3. Once Cumin and Fennel seeds turn light brown, add Onion and sauté till it turns brown.
  4. Add the following powders: Turmeric, Chili, Coriander and Chicken Masala.
  5. Sauté for another minute or so.
  6. Add Tomato Puree, Sugar and Salt — mix well and cook for 5 minutes.
  7. Add Coconut Milk and bring to a boil.
  8. To serve, cut eggs into halves, pour gravy into a bowl and top with the egg halves.
  9. Garnish the dish with fresh chopped Cilantro leaves.
  10. Serves 4


  • Heat the gravy separately and then drop the eggs in just before you are ready to eat.
  • Don’t have Tomato puree at home?…that’s Okay, take some fresh tomatoes and grind them in a blender.