Boiled Egg Curry

  • on January 12, 2021
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Boiled Egg Curry Recipe(Anda Curry)

This dish can be served with biryani or pullao but it is equally good with any fried whole fish.


  • 2 tbsp White Sesame Seeds
  • 2 tbsp White Poppy Seeds
  • 2 tbsp Whole Coriander Seeds
  • 2 tbsp Dessicated or Shreded Coconut
  • 2 tbsp Gram Flour (Besan)
  • 1 tbsp Ginger Pulp
  • 1 tbsp Chilli Powder
  • 1 tbsp Sugar
  • 2 tbsp Sesame Oil
  • 1 tbsp Cumin Seeds
  • 4 Dried Chillies
  • 8 Curry Leaves
  • 6 Hard Boiled Eggs, Halved
  • 4 Cloves Garlic, Finely Sliced
  • 1.5 Cup Tomato Juice


  1. Heat a frying pan (skillet) and dry fry the poppy, sesame n coriander seeds for 1-2 minutes.
  2. Add the desiccated (shredded) coconut and dry fry until it browns. Cool and grind the ingredients together using a pestle and mortar or a food processor.
  3. Take a little of the tomato juice and mix with the gram flour (besan) to a smooth paste.
  4. Add the ginger, chili powder, salt, sugar n ground spices.
  5. Add the remaining tomato juice n simmer gently for 10 mins.
  6. Add the hard-boiled eggs and cover with the sauce.
  7. Heat the oil in a frying pan and fry the remaining ingredients until the chilies turn dark brown.
  8. Pour the spices and oil over the egg curry. Fold the ingredients together and reheat. Serve hot:)


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Egg Curry · Eggs

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