A simple weeknight curry starring jammy 7-minute eggs

Egg curry embodies the heart of South Asian home cuisine in so many ways. It’s warm, comforting and full of flavour, and while it might not grace many restaurant menus, it's an absolute favourite of mine. 

Ready in just 30 minutes, this particular recipe is my trusty companion on busy weeknights. I like the jammy 7-minute eggs, though hard-boiled are more traditional and will work, too. As with many South Asian dishes, there's no one right way to enjoy it, but my personal preference is pairing it with rice or fresh, hot rotis. 

Egg Curry

This recipe is ideal for preparing in advance; simply cook the eggs on the day you're ready to enjoy it!

Ingredients

• 6 large eggs
• 1 tbsp coconut oil (olive oil and avocado oil also work)
• 4 cardamom pods, lightly crushed
• 1 tsp mustard seeds
• ½ tsp fennel seeds
• 5 cloves of garlic, minced
• 1 ½-inch piece of ginger, grated
• 1 red onion, finely chopped
• 2 vine or Roma tomatoes, chopped
• 1½ tbsp tomato paste
• 1 tsp kosher salt
• 15 to 17 curry leaves
• ¼ tsp turmeric
• ½ tsp Kashmiri lal mirch
• 1 (400 ml) can coconut milk
• 2 tbsp finely chopped fresh cilantro

Preparation

Bring a pot of water to a rolling boil. Carefully drop in the eggs and cook them for 7 to 10 minutes, depending on your desired consistency. For jammy yolks, aim for 7 minutes; 10 minutes will yield hard-boiled eggs. Transfer the eggs to an ice bath and let them rest for 3 minutes. 

Remove the eggs from the ice bath and peel them. Cut them in half and set aside.

Set a deep pan over medium-high heat and add the coconut oil.

Once the oil is hot, add the cardamom pods and cook until the mustard seeds start to pop.

Add the fennel seeds and sauté for 30 seconds until aromatic.

Add the garlic, ginger and red onion, and allow to sweat and caramelize for 3 to 4 minutes.

Toss in the chopped tomatoes, tomato paste and salt. Cook until the tomatoes break down, about 5 to 7 minutes.

Add the curry leaves, turmeric and Kashmiri lal mirch. Mix well. Pour in the coconut milk and let everything come to a simmer.

Add the halved eggs and allow the curry to simmer for another 5 minutes so that the flavours can really meld together.

Garnish with fresh cilantro and serve with rice or roti.

Serves 4 to 6

Produced in collaboration with CBC Creator Network.