Coconut milk, tomatoes, and onions add vegetal sweetness that rounds out the fruity piquancy of Kashmiri chile powder and Thai chiles in this warmly-spiced egg curry. It's South Indian dish that chef Margaret Pak of Thattu in Chicago, a 2020 Food & Wine Best New Restaurant first learned to make from her husband, who is originally from Kerala. "The first time I had egg curry, my boyfriend (now husband) made it for me. I was mesmerized that a simple egg dish could be so comforting and delicious," she says. For the brightest flavor, toast and grind whole spices in small batches just before adding to this curry or any dish. Curry sprigs are tender and will continue to add flavor after cooking; feel free to leave them in for serving.

By Margaret Pak
October 2021

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Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Recipe Summary test

total:
45 mins
Servings:
4
Yield:
4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toast coriander and fennel seeds in a small skillet over medium-low, stirring often, until fragrant, about 3 minutes. Remove from skillet, and let cool 5 minutes. Using a spice grinder or a mortar and pestle, grind coriander and fennel seeds until a fine powder forms. Transfer to a small bowl; add turmeric and chile powder, and set aside. 

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  • Heat oil in a large saucepan over medium. Add ginger, garlic, Thai chiles, and curry sprigs; cook, stirring constantly, until fragrant, about 20 seconds. Add onions; cook, stirring occasionally, until softened, 10 to 14 minutes. Stir in coriander mixture; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, 1/2 cup water, and salt; cook, stirring often and scraping bottom of pan, until tomatoes begin to break down and mixture forms a coarse paste, about 5 minutes.  

  • Add eggs, cut sides up, to mixture in pan. Pour in coconut milk, and gently stir to combine. Reduce heat to medium-low; cook, stirring occasionally, until flavors meld and eggs are heated through, about 10 minutes. Add additional water, 2 tablespoons at a time, if a thinner consistency is desired. Season with additional salt to taste. Garnish with cilantro. Serve with basmati rice. 

Note

Find Kashmiri chile powder, fresh Thai chiles, and curry leaves at South Indian food stores.

Suggested Pairing

Full-bodied, fruity white: Raeburn Russian River Valley Chardonnay

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