Madras Egg Curry Recipe

Spice up your weeknight with this vibrant Madras Egg Curry! Inspired by the New York Times Cookbook, this recipe delivers hard-boiled eggs swimming in a fragrant, spicy sauce. Ready in just 20 minutes, it's the perfect comforting yet exciting meal served over fluffy rice. Elevate your dish with optional toppings like crunchy peanuts, sweet raisins, zesty orange zest, fresh parsley, chopped onion, tangy chutney, or creamy coconut for an unforgettable flavor experience.

Prep Time 10 mins
Cook Time 20 mins
Calories 236.2 kcal
Protein 20g
Rating 4.5 (2 Reviews)
Madras Egg Curry 88

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Madras Egg Curry

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How to Make Madras Egg Curry

  1. Melt 2 tablespoons of butter in a medium skillet over medium heat.
  2. Sauté 1/2 cup chopped onion and 2 cloves minced garlic for 2-3 minutes, until softened.
  3. Stir in 2 tablespoons Madras curry powder, 1 tablespoon tomato paste, and 1 cup of water. Bring to a simmer.
  4. Reduce heat to low and simmer for 10 minutes, allowing the sauce to thicken slightly.
  5. Stir in 1/2 teaspoon salt and the juice of 1/2 lemon.
  6. Gently add 6 hard-boiled eggs to the sauce. Cook for 2-3 minutes, just until heated through. Do not overcook.
  7. Serve hot over rice. Garnish with your favorite toppings such as chopped peanuts, raisins, orange zest, parsley, and/or chutney.

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

8g

Fat

49g

Carbs

1g

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