Egg curry and Pao

We’re a dunk family. I love immersing long, crisp khaari biscuits or rusk toasts in masala chai or filter coffee. MK will happily let his spicy chaklis and bakarwadis soak in his sweet, milky tea. And Avanee will pick up a puffed rice grain and dip it very daintily with just her index finger and thumb into her water, (or our beverage, whichever’s available) slurp at it for a moment, and pop the squishy pulp in her mouth. Or pick up a piece of her chapatti, dunk it in a bowl of aamras, and noisily suck the resulting piece of mush. You get the drift.

A happy meal for all of us involves a piece of bread and a bowlful of steaming hot soup or sauce or gravy to dunk it in. Egg curry tops the list because it needs nothing more than what you always have in your kitchen. It gets ready in 20 minutes, by which time husband and daughter are back with oven fresh pao. It makes for a perfect Sunday meal, especially when followed by a nap.

But then, that’s everyone’s story. What’s so special about my egg curry? I don’t boil my eggs—I poach them in the curry. It’s a technique taught to my mum years ago by her friend’s Goan mother. I promise you, once you eat egg curry like this, you will never go back to boiled egg curry. Ever.


  • 6 eggs
  • 1 large onion
  • 2 medium-sized tomatoes
  • 1-inch piece fresh ginger
  • 3-4 cloves garlic
  • 1 green chili
  • 2 tbsp. freshly grated coconut
  • 1 tsp. red chili powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • ¼ tsp. turmeric
  • Salt to taste
  • ½ tsp. sugar
  • 2 tbsp. vegetable oil
  • Water, about a liter.
  • Fresh cilantro, finely chopped


  1. Place the onion, garlic, ginger, chili, and coconut in a blender and grind to a smooth paste with the help of a little water.
  2. Heat the oil in a vessel of choice (I use a broad and deep kadhai).
  3. Fry the ground onion paste until lightly brown.
  4. Meanwhile, puree the tomatoes.
  5. Once the onions turn lightly brown, add the tomato puree. Roast for about five minutes, or until you can see the oil on the edges.
  6. Add the cumin, coriander, and red chili powders, salt, and sugar and roast until fragrant.
  7. Add the water and bring to a gentle boil.
  8. Turn down the heat to medium-low and keep your spoon/spatula far, far away.
  9. In a cup, break one egg at a time and slowly slide it into the curry. Do not move the vessel or the curry in it, no matter what you do.
  10. Break the next egg into the cup and slide it into the curry, this time, in a diametrically opposite position to the first egg.
  11. Allow about a minute between the eggs, allowing each egg to poach gently and acquire form.
  12. When all the eggs are done, stir once; and very gently just to satisfy yourself and to make sure nothing is stuck to the bottom.
  13. Top with freshly chopped cilantro and serve piping hot with fresh pao or other soak-friendly bread.

Comments (12)

  1. quaintkal May 31, 2011 at 12:54 pm

    looks yumm! 🙂 will try soon.

  2. Anonymous May 31, 2011 at 2:25 pm

    Hi Saee,
    Love your writing style – very witty and engaging. My grandma used to make egg curry this way. Methinks she did not keep the spatula far far away 🙂 because the eggs would spread out in the curry looking stringy and not as appetizing as those in your post. So I have always been using boiled eggs for the curry.


  3. Prachi K May 31, 2011 at 9:09 pm

    Oh! I am decidedly a dunker too! Definitely want to try this at home. But tell me one thing: if grated coconut is not available at home, can I use a few tbsp of Dabur coconut milk/cream? How many?

  4. Aarthi May 31, 2011 at 9:46 pm

    This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that

  5. Nivedita June 1, 2011 at 10:14 am

    I use yellow onions, and I find that these onions sometimes get bitter when ground raw. So the only alteration I made to the recipe was, I used a little cooking spray to saute onions, ginger, coconut and garlic. It turned out heavenly…this one is a keeper!!

    PS: I used roma tomatoes, so they werent very sour. But these are the only tomatoes I buy, because they go well with salads and sandwiches. So I was wondering, if I could use some tamarind paste the next time around? I was just a little worried that it may somehow mess up the eggs. Thanks!

  6. Saee Koranne-Khandekar June 2, 2011 at 1:09 am

    @quaintkal, Anonymous: Thank you!
    @Prachi: The overall flavor of the curry benefits from the roasting of the ground coconut with the onions and spices. However, I guess you could use about 1 tbsp. of coconut cream/milk for this recipe. I would imagine the flavor to be similar to Kerala/Thai curries.
    @Nivedita: I'm glad you liked the recipe! As for the tamarind, you could go ahead and experiment–eggs and tamarind are a common combination in Thai and some Goan cuisines. You might end up liking the tamarind flavor more than the tomatoes! Let me know how it turns out!

    • shilpa January 7, 2013 at 5:57 am

      Hi, Saee, i hv been reading yr articles in chaturang (loksatta) They are helping me a lot inmy cooking experiments. regarding egg curry,shud we blanch tomato and then puree it y?

  7. chinmayie @ love food eat March 2, 2012 at 6:46 am

    This sounds very interesting. I don't really eat eggs anymore but my husband LOVES egg curry. I should try this method and see his response 🙂

  8. Priti May 25, 2012 at 8:01 am

    We love this curry! I used homemade caramalized onions instead of raw because like Nivedita said onions get a bitter taste here is not cooked before pureed. I also added a tbsp of malwani masala. The tips on cooking the eggs in the curry were really useful…I don’t think I am ever going to boil eggs seperately now. Thanks Saee! 🙂 I can’t wait to make this again!

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  10. Ashrita July 11, 2012 at 11:00 pm

    We always make egg curry like this at home and it is so yum!!! And with Pav. Oh yes every weekend either it’s chicken curry or mutton soup to dunk the Pav in. Sigh!!

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