Since egg curries are such a savior in the kitchen, here’s another one that I absolutely love. I make this yellow egg curry often when I do not want it to be the regular masala one. I also make this a lot when friends or family come over for a meal, because it is slightly on the heavier side and has quite distinct flavours.
This creamy yellow egg curry is rich, luxurious and royal. Besides adorning all of these adjectives for itself, this egg curry is also subtle and classy! It is one of my favorite ways to whip up some boiled eggs and trust me, whoever has had this has licked their plates clean every single time!
Boiling the perfect eggs
For egg curies, you mostly need hard boiled eggs as they are sturdier and do not break when added to the curry. For getting the perfect hard boiled egg, all you need to do take care of a few technicalities. Do not worry – it is simple!
First, add the eggs into a saucepan. Cover it up with some cool water by one inch. Add some salt to the water. The salt prevents the eggs from breaking and making a mess. We’ve all been there, haven’t we?
Now cover the saucepan with a lid and let the eggs boil in water. Keep the flame high. Do this for eight minutes and take the eggs out immediately and place them in ice cold water. This will prevent the eggs from cooking further. Let them cool for ten minutes and then deshell them. Keep them ready for the curry.
In the curry in my recipe, I have cut the eggs in half and added it in the end. You can add the full eggs. If you prefer your egg whites to be crispy in your curry, you can also fry them before you add them to the recipe. I like mine this way.
How is it yellow?
Well, I needed a distinct name for this curry and since I love the colour, I decided to call it yellow egg curry. As recipe developers, a major part of our job is also to come up with new names for our creations. No easy job I tell you!
The beautiful yellow colour comes from the addition of turmeric powder. And it gets lightened by the coconut cream, which is rich and white. So you will see the colour change from a brownish one to a yellow one once you add the coconut cream.
Can I use coconut milk instead of coconut cream?
You absolutely can! Just make sure it is thick coconut milk. I use coconut cream in this curry to make it richer and heavier. But you can go ahead with your own gut and add what is available.
|Prep Time||20 minutes|
|Cook Time||30 minutes|
- 5 hard boiled eggs
- 2 tbsp mustard oil
- 1 tsp nigella seeds or kalonji
- 1 bay leaf
- 200 grams onion paste
- 15 grams ginger paste
- 100 grams tomatoes finely chopped
- 8-10 fresh curry leaves
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp turmeric powder
- 150 ml hot water
- 250 grams coconut cream
- 1 tsp garam masala
- 2 green chillies slit in half
- In a large saucepan, add 5 eggs and cover them with cool water by 1 inch. Add some salt and gently mix. The salt prevents the eggs from breaking. Cover with a lid and let boil for 8 minutes in high flame. Transfer the eggs immediately to ice water and let them cool for ten minutes. Once done, peel them off and keep them ready for the curry.
- Heat mustard oil in a pan or kadhai. Temper with bay leaf, dried red chilie
- Heat mustard oil in a pan. Let it release its smoke. Once hot, temper the oil with a bay leaf, dried red chilies and nigella seeds.
- Carefully add the onion paste. Cook this on low to medium flame for around five minutes or till the raw aroma of the onions disappears.
- Add the fresh ginger paste to the onions and once again, saute till the raw aroma of the ginger leaves.
- Once the onion and ginger are cooked, add the tomatoes and mix for about two minutes.
- Add some fresh curry leaves to the tomatoes to add more freshness.
- To prevent the mixture from sticking, add about 50 ml of hot water to it and let it help the tomatoes cook faster.
- Once the tomatoes are done and the mix gets thicker, season with salt, fennel powder, cumin powder and turmeric powder. Mix well.
- Pour 100 ml of hot water to the spice mix and let it come to an aggressive boil.
- Add the coconut cream, mix well and let the curry come to a boil.
- Once you have reached your desired consistency, add garam masala and some more curry leaves. Give it one last stir.
- Finally, add the eggs to the curry. You can add them whole or in halves as shown in my recipe.
- Garnish with come slit green chillies. Serve hot with some parathas or steaming rice.
Pro tip: While boiling eggs, always add some salt to the water. This is a tip my aunt taught me years ago. The eggs never break with salt in the water. Give it a shot!