Tangy Egg Curry is a scrumptious Indian dish that’s sure to tantalize your taste buds. This flavorful curry features hard-boiled eggs swimming in a richly spiced tamarind and coconut-based sauce. It’s an absolute treat for all the egg lovers out there.
About the Recipe
Trust me, you’ll want to add this tangy egg curry to your regular rotation. It’s a classic vegetarian Indian dish that’s incredibly tasty yet simple to prepare. Getting that perfect balance of savoury, spicy, and slightly sweet flavours is the key. Plus, it’s a great way to jazz up hard-boiled eggs.
Why You’ll Love This Recipe
Where do I begin? This tangy egg curry ticks all the boxes for a stellar meal. It’s packed with protein, has an incredible depth of flavour, and makes for a hearty yet lighter vegetarian option. The best part? It comes together easily with basic pantry staples. I guarantee you’ll be going back for seconds (or thirds.).
Tangy Egg Curry
Cooking Tips
For the best results, use fresh tamarind extract instead of the concentrated store bought kind. It packs way more tangy punch. Also, don’t skip the tempering step of frying the mustard seeds and curry leaves – it adds an amazing aroma. Finally, adjust the spice levels to your taste by increasing or decreasing the green chilies.
Serving and Storing Suggestions
This tangy egg curry serves 4 as a main dish or 6 as a side. It’s fantastic with some basmati rice or naan to soak up all that delicious sauce. You can prepare it up to 2 days in advance, and it keeps well refrigerated for up to 4 days. Total prep time is around 45 minutes.
Similar Recipes
- Chana Masala (Chickpea Curry)
- Baingan Bharta (Smoked Eggplant Curry)
- Saag Paneer (Spinach and Cottage Cheese Curry)
- Malai Kofta (Veggie Balls in Creamy Curry)
Nutrient Benefits
Not only is this tangy egg curry a flavor bomb, but it’s also surprisingly nutritious. Eggs provide high-quality protein, while tamarind is rich in vitamins and antioxidants. The coconut adds healthy fats, and all those aromatic spices offer anti-inflammatory benefits.
Tangy Egg Curry
Ingredients
- 1 Onion sliced
- 2 tsp Garlic Paste
- 2 tsp Red Chilli Powder
- 2 tsp Jeera-Methi Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Salt
- 4 tbsp Thick Tamarind Extract
- 1 tbsp Ground Fresh Coconut
- 6 Green Chillies (slit)
- 6 Eggs (hard-boiled and shelled)
- 2 tbsp Coriander Leaves (finely chopped)
For Seasoning:
- 6 tbsp Oil
- 1/2 Mustard Seeds
- 12 Curry Leaves
Grind to a Puree:
- 1 Onion (medium and roughly chopped)
- 4 Tomatoes (medium, roughly chopped)
Instructions
- Heat oil in a pan.
- Add the mustard seeds and curry leaves.
- Fry for 30 seconds and then add the sliced onion.
- Continue to fry till onions turn golden brown.
- Add the garlic paste and fry for another 4-5 minutes.
- Sprinkle water as required.
- Add the red chilli powder, jeera-methi powder, coriander powder, turmeric powder and salt.
- Fry for another 5 minutes.
- Pour in the pureed onion and tomatoes.
- Cook for about 15 minutes.
- Add the thick tamarind extract.
- Add the coconut and green chillies.
- Cook for about 10 minutes.
- Just before serving add the hard-boiled eggs.
- Simmer for about 10 minutes.
- Garnish with coriander leaves.
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Frequently Asked Questions
Can I use regular vinegar instead of tamarind?
Tamarind extract gives this curry its signature tangy flavor, so I wouldn’t recommend substituting with vinegar. If you can’t find tamarind, try using some lemon or lime juice instead.
My sauce turned out too thick/thin. How can I adjust it?
No problem. For a thicker sauce, simmer it a bit longer to evaporate some liquid. If it gets too thick, thin it out with a splash of water or vegetable stock.
How spicy is this curry?
The spice level is quite moderate with the listed ingredients. However, you can reduce the heat by decreasing the amount of green chilies or chili powder. Alternatively, add more to kick up the spice.
Can I use yogurt or cream instead of coconut?
Sure, yogurt or cream would work as a substitute for the coconut if you prefer. The flavors will be a bit different, but still delicious. Start with a few tablespoons and adjust to your desired creaminess.
What are some tasty garnish ideas?
Surely sprinkle on plenty of fresh cilantro or coriander leaves. You could also add some toasted coconut flakes, sliced red onions, a squeeze of lemon juice, or a dollop of cooling yogurt.
