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As far as Egg curries go, there are probably more than a 1000 different ways to make it. From the north to the south there are various different regional recipes and then there are the distinct curries from our neighboring countries – Pakistan, Bangladesh & Sri Lanka. Egg curries can be made with whole boiled eggs, or egg halves like I’ve used in this recipe and also in an egg drop style also known in the Middle East and Israel as Shakshuka.

This is a great curry to make, especially when you don’t have other protein on hand and you’re wondering what curry to make to satisfy your hungry family.

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Egg Curry – Anda Masala


  • 1/4 cup sliced Onions
  • 5 red de seeded Kashmiri chillies
  • 2 inch piece of Ginger and
  • 4-5 Garlic cloves
  • 1 inch cinnamon stick
  • 3 green Cardamoms
  • 6 Cloves
  • 6 Peppercorns
  • 3 tsps Coriander seeds
  • 2 tsps Poppy seeds
  • 1 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1/2 cup fresh grated Coconut
  • Water as required
  • 4 Eggs, halved
  • 1 Egg white
  • 1/4 cup diced Onions
  • 1 tbsp sliced green Chilli
  • 1/2 cup fresh Curry leaves
  • 2 cups of Water
  • 1/2 tsp turmeric
  • Salt
  • 2 tsps Sugar
  • 1/4 cup fresh Coriander


  1. In a pot saute the onions and red chillies
  2. Add the ginger and garlic cloves
  3. Add the cinnamon, cardamoms, cloves & peppercorns
  4. Saute everything well and then add coriander, fenel, cumin and poppy seeds
  5. Remove everything and allow to cool
  6. Dip the egg halves cut side into the egg white and place face down for the eggs to seal
  7. Once done, flip over and keep aside
  8. Saute the fresh grated coconut till a light golden brown and just add it to the other whole spices and chillies
  9. Add everything to my food processor, together with some water to get it started and grind it
  10. Add water as required a little at a time till you get a nice smooth blend.
  11. Add more oil to your pan and saute the diced onions, chilli and curry leaves
  12. Add the spice paste
  13. Add water to your processor
  14. Saute the masala with the onion, chilli and curry leaves for a few minutes
  15. Add 1/2 tsp turmeric
  16. Add the water and salt to taste and allow this to heat up
  17. Put a lid on this and allow it to cook.
  18. Taste again for salt and add more if required
  19. Add 2 tsps Sugar to balance the salt and spices
  20. Cover this again and continue o cook on a simmer for another 5 minutes
  21. Immerse the eggs in the gravy, cover and cook for a few more minutes.
  22. Finally add the fresh Coriander to garnish