Egg Curry with Coconut Cream and Bell Peppers Recipe
A flavorful and comforting Egg Curry recipe featuring hard-boiled eggs simmered in a rich, spiced tomato and coconut cream sauce, perfect served with boiled rice and garnished with fresh coriander and chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Eggs
- 6 medium eggs at room temperature
Curry Sauce
- 2 tablespoons oil or ghee
- 1 large onion peeled and thickly sliced
- 1 red chilli sliced
- 1 green chilli sliced
- 2 garlic cloves peeled and minced
- 2 teaspoons minced ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- ½ teaspoon ground cinnamon
- 1½ teaspoons salt
- 1 tablespoon tomato purée (paste in USA)
- 1 green bell pepper deseeded and diced
- 1 red bell pepper deseeded and diced
- 1 x 400g (14 oz) can finely chopped tomatoes
- 200 ml (3/4 cup + 1 tablespoon) coconut cream
To Serve
- Boiled rice
- Chopped fresh coriander (cilantro)
- Chilli (red pepper) flakes
- Nigella seeds
Instructions
- Boil the eggs: Place the eggs in a pan of cold water. Bring to a boil, then simmer for 8 minutes for a firm yolk. Once cooked, remove from the pan and transfer to a bowl of cold water with ice to cool.
- Start the curry sauce: While the eggs cook, heat the oil or ghee in a large frying pan over medium heat.
- Sauté aromatics and spices: Add the onion, red and green chillies, garlic, ginger, garam masala, cumin, turmeric, coriander, cinnamon, salt, and tomato purée. Fry for 3 minutes, stirring often, until the onion begins to soften.
- Add peppers, tomatoes, and coconut cream: Stir in the diced green and red bell peppers, canned chopped tomatoes, and coconut cream. Bring the mixture to a boil, then reduce heat and simmer for 6 minutes, stirring occasionally, until the sauce thickens slightly.
- Prepare eggs and combine: Remove the cooled eggs from the water, peel the shells off, and slice each egg in half. Gently add the eggs to the curry sauce and allow them to heat through for 4 minutes.
- Serve: Turn off the heat and spoon the curry into bowls over boiled rice. Garnish with fresh coriander, red chilli flakes, and nigella seeds before serving.
Notes
- For softer yolks, reduce boiling time to 6 minutes.
- Ghee adds a richer flavor, but oil is a good alternative.
- Adjust the number of chillies based on your heat preference.
- Use coconut milk if coconut cream is unavailable, though the sauce may be less rich.
- Boiled rice pairs well but naan or roti are also good accompaniments.
- Leftovers can be stored refrigerated for up to 2 days and reheated gently.
