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Recipes for the regular homecook
Creamy Yellow Egg Curry
Creamy, luxurious and royal – this yellow egg curry is all of this, yet still remains classy and subtle in its glory. Made with heavy coconut cream, this curry is slightly on the heavier side, but worth devouring. Ridiculously simple to make, you can whip this up in about 30 minutes and treat yourself to a much deserved homemade meal. It is my absolute favorite egg curry recipe and I promise it will become yours too.
Servings Prep Time
3-4people 20minutes
Cook Time
30minutes
Servings Prep Time
3-4people 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. Heat mustard oil in a pan or kadhai. Temper with bay leaf, dried red chilie
  3. 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.
  4. 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.
  5. Add the fresh ginger paste to the onions and once again, saute till the raw aroma of the ginger leaves.
  6. Once the onion and ginger are cooked, add the tomatoes and mix for about two minutes.
  7. Add some fresh curry leaves to the tomatoes to add more freshness.
  8. To prevent the mixture from sticking, add about 50 ml of hot water to it and let it help the tomatoes cook faster.
  9. Once the tomatoes are done and the mix gets thicker, season with salt, fennel powder, cumin powder and turmeric powder. Mix well.
  10. Pour 100 ml of hot water to the spice mix and let it come to an aggressive boil.
  11. Add the coconut cream, mix well and let the curry come to a boil.
  12. Once you have reached your desired consistency, add garam masala and some more curry leaves. Give it one last stir.
  13. Finally, add the eggs to the curry. You can add them whole or in halves as shown in my recipe.
  14. Garnish with come slit green chillies. Serve hot with some parathas or steaming rice.
Recipe Notes

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!