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Homemade Golden Egg Curry photo

Golden Egg Curry

This Golden Egg Curry is a flavor-packed delight! Creamy eggs in a spiced tomato sauce make for a comforting meal any night.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 4 large eggs preferably free-range
  • 1/3 cup peanut oil or unroasted sesame oil
  • 1/8 teaspoon turmeric
  • 2 small shallots minced
  • 2 teaspoons garlic minced
  • 1 teaspoon red chile powder or to taste
  • 2 medium tomatoes finely chopped
  • 2 teaspoons fish sauce
  • 1/2 teaspoon salt or to taste
  • 2-3 pieces green cayenne chilies seeded and sliced lengthwise

Equipment

  • Non-stick skillet
  • Spatula
  • Knife and chopping board
  • Measuring cups and spoons

Method
 

Steps:
  1. Start by placing the eggs in a pot of cold water, ensuring they are covered by at least an inch of water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for about 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool before peeling.
  2. In a non-stick skillet, heat the peanut oil or unroasted sesame oil over medium heat. Once hot, add the minced shallots and sauté until they become translucent, about 3-4 minutes. Then, toss in the minced garlic and sauté for an additional minute until fragrant.
  3. Stir in the turmeric and red chile powder, allowing the spices to bloom in the oil for about 30 seconds.
  4. Next, stir in the finely chopped tomatoes. Cook the mixture, stirring occasionally, until the tomatoes break down and form a thick sauce, about 5-7 minutes.
  5. Once the tomatoes have cooked down, add the fish sauce and salt to taste.
  6. Gently add the boiled and peeled eggs to the tomato mixture. Carefully coat the eggs with the curry sauce, allowing them to absorb some of the flavors. Cook for an additional 5 minutes, letting the curry simmer.
  7. Finally, add the sliced green cayenne chilies for an extra kick. Stir gently and remove from heat. Serve your Golden Egg Curry hot, garnished with fresh cilantro, alongside warm naan or steamed basmati rice.

Notes

  • Store leftover curry in an airtight container in the refrigerator for up to 3 days.
  • Reheat with a splash of water if the sauce thickens.
  • For a vegetarian option, replace fish sauce with soy sauce.