Egg Curry Recipe - with East Indian Bottle Masala (2024)

5 from 1 vote

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

• 1 tbsp Cooking oil
• 1 small Onions chopped finely
• 1 small Garlic minced
• 1 inch Ginger grated
• 2 medium Ripe tomatoes chopped finely
• 1 tbsp Bottle masala up to 1 1/2 tbsp
• ¼ cup Coconut milk
• ¼ tsp Salt
• ¼ tsp Pepper
• 4 large Eggs
• ¼ cup Water up to 3/4 cup as necessary

• In a skillet, add the oil and saute the onions, ginger, and garlic until the onions are translucent or almost caramelized.

  Pro tip – I like caramelizing the onions slightly as it gives a lovely sweetness to the dish.

• Next, add chopped tomatoes, bottle masala, and coconut milk. Cook until the tomatoes are almost mashed. Add the water and continue to cook. Season with salt and pepper.

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  Pro tip – the eggs will cook better if there is some gravy in the pan so don't make it too dry.

• Using a spatula move the curry creating gaps for the eggs. Break the eggs in these gaps. Season the eggs with salt and pepper.

  Pro tip – making gaps in the curry will create a nest for the eggs to stay in place, otherwise, they will spread over the top surface of the curry.

• Cover the pan and cook for 7 to 10 minutes or until the eggs are done per your liking. We love our egg yolks soft done but not runny or firmly set – so mine takes about 7 minutes.

  Pro tip – the eggs will continue to cook with the residue heat in the curry so dont' overcook them.

• This curry is not spicy so if you want you can taste and adjust with more bottle masala.
• If you don’t have bottle masala you can also use 1 tsp chilly powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and a pinch of turmeric powder
• Don’t overcook the eggs. A slightly softer center works beautifully with the gravy.
• Adjust the gravy depending on how you plan to serve it. We love a nice crusty brun pav with this.