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spicy simple egg curry for rice and roti

Egg Curry

  • Total Time: 40 minutes
  • Yield: Serves 4


A simple and spicy Egg Curry which can be served as a side-dish to rice, roti, or appam.


  • 4 Boiled Eggs
  • 3 + 1 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 2-3 sprigs of Curry leaves
  • 3 Green chilies, slit
  • 2 medium Onions, finely sliced
  • 1 Tomato, diced
  • 1 tbsp Kashmiri Red chili powder
  • 2 tbsp Chicken Masala powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Garam masala powder
  • 1 cup Hot Water
  • Salt, to taste


  1. Hard boil the quail eggs. Peel and keep aside.
  2. Heat a pan, add oil. Add mustard seeds and when it splutters, add curry leaves and green chilies.
  3. Add finely sliced onion and saute.
  4. Add ginger and garlic and saute until golden.
  5. Add diced tomatoes and cook until mushy.
  6. Add spice powders and mix well. Cook until oil separates.
  7. Add garam masala and salt. Mix well.
  8. Add hot water and mix again. Let it come to a boil. Simmer for 5-7 minutes on medium heat.
  9. Meanwhile, heat 1 tablespoon oil in a pan and add a pinch of red chili powder. Add boiled eggs and toss for a couple of minutes.
  10. Add these semi-fried boiled eggs to the curry and mix gently.
  11. Egg Curry is ready to be served!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Cuisine: Indian