Egg Curry

Meredith Bond

I have gotten requests, from those who know I have connections to India, for a yummy, easy curry. So, last Sunday I convinced my husband (who is a great cook when he has the time to stand in front of the stove) to cook a curry for me so that I could copy down the recipe as he made it. It’s the only way I can get an authentic Indian dish (aside from the one terrific cookbook I own, which I’ve mentioned before).

So, without further ado, this is

Arup’s Egg Curry:


  • 6 eggs, hard boiled and peeled.
  • 3 Med red potatoes halved and microwave for 4minutes so that they’re slightly cooked
  • 2 ½  Tbs oil
  • 1 1/2 stick cinnamon
  • 4 cloves, whole
  • 3-4 cardamom pods
  • 1 large onion chopped fine
  • 4 cloves garlic, chopped or mashed fine
  • 1 Tbs ginger paste
  • 1 heaping Tbs cumin powder
  • 1 Tbs coriander powder
  • 1 tsp turmeric powder
  • 1 14 oz can diced tomatoes
  • 3/4 cup frozen peas
  • 1 tsp salt or more to taste


  1. Rub 1/4 teaspon turmeric and 1/3 teaspoon salt over boiled, peeled eggs.
  2. In small frying pan, heat some oil, fry eggs (whole, don’t break them apart) for 3min. Until lightly browned. Set aside
  3. Heat remaining oil at medium high heat in large saucepan. Add cinnamon, cardamom and cloves. Fry for one minute until fragrant.
  4. Add garlic, fry for 30 seconds. Add onion. Lower heat to medium. Cook until golden brown, stirring frequently.
  5. Add ginger paste. Continue frying for another minute or so.
  6. Add cumin, coriander and 1teaspoon turmeric.
  7. Stir fry the, by now, dry mixture, for 30 seconds. Add a tablespoon of water to make the spices into a paste.
  8. Continue stir-frying for another 2-3 minutes or so. Add more water as necessary to keep the mixture a paste.
  9. Add tomatoes, including the juice in the can
  10. Turn the heat back up to medium high. Continue stir-frying until it’s dry again.
  11. Add potatoes, peas, salt (careful not to add too much if the canned tomatoes are not salt free)  and a cup of hot water. Bring back to boil. Cover. Turn heat down to medium low. Simmer until potatoes are soft.
  12. Add eggs, mix and heat covered for a few minutes.

Serve with chapattis and enjoy!



Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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