Madras Curried Eggs with Rice Recipe

Madras Curried Eggs Made with boiled Eggs, curry leaves and various types of spice. This simple curry can be made easily even by beginners and pairs so well with rice, biryani, pulao, roti, butter naan, chapathi or plain paratha. Eggs are one of the most versatile and healthy foods that can be put to use in numerous ways. Making egg curry is the simplest and most loved by many.

The recipe shared here uses basic ingredients and are mostly pantry staples. It is simple, quick to make ,tastes hot, spicy and delicious. Each region has their own way of a making egg curry.

Whoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. —Judy Batson, Tampa, Florida

Also Read: Milanesa Napolitana Recipe

Madras Curried Eggs with Rice Recipe

Recipe by RecipeWikkiCourse: MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

464

kcal

A popular Indian Egg Curry served with roti or rice. This is a spiced, aromatic and delicious recipe that is perfect for a healthy mid week meal.
Making egg curry is easy. As I have mentioned previously with Indian food time and patience is key but the actual making of the curry is not difficult.  Cooking all the layers slowly, enhances the flavour and brings out the best in the ingredients.

Ingredients

• 8 large eggs

• 1/4 cup butter

• 1 small onion, chopped

• 2 teaspoons curry powder

• 2 teaspoons tomato paste

• 1 garlic clove, minced

• 1 cup water

• 1 can (14-1/2 ounces) petite diced tomatoes, optional

• 1 teaspoon lemon juice

• 2 packages (8.8 ounces each) ready-to-serve long grain rice

• Optional: Chopped salted peanuts, raisins, granted orange zest, chutney and shredded coconut
  

Directions

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise.
• Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.
  

Nutrition Facts

• 1 serving: 464 calories, 24g fat (10g saturated fat), 403mg cholesterol, 236mg sodium, 43g carbohydrate (1g sugars, 2g fiber), 17g protein.