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Egg Curry

Flavourful and creamy egg curry with added richness of coconut milk , depth of flavour from the stock cube and the homemade garam masala.

Egg curry

4 kashmiri chillies

1 tsp pepper corn

1/2 tsp cumin seeds

1/4 tsp methi seeds /fenugreek seeds

small ball of tamarind

2 medium size onions

4 cloves garlic

grind the above to a paste with just enough water.

Ingredients 2

1/4 tsp Tempero Di cuddi masala powder or 1/2 tsp garam masala powder

2 green chillies slit

5 eggs

1 stock cube

few curry leaves

50 gms coconut powder dissolved in 2 cups warm water.


Heat up oil in a vessel add the ground masala and curry leaves along with 1 cup water

Brig to a boil. Lower the flame to medium , add 1 stock cube , 2 cups of coconut milk and 2 green chillies slit. After 2 minutes add the eggs.

For the egg drop , take a small bowl , break one egg and and place into the small bowl .

Gently add the egg into the curry without stirring, follow the same for rest of the eggs.

Cook on low flame without stirring.

It should be done in 3 to 5 mins. Lastly add the tempero di cuddi powder and gently stir.

Tempero Di cuddi masala

A powdered spice mix used for flavouring Meat Dishes.

Made this Tempero spice powder my way ,

with a slight change.


(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)


100 gms Cinnamon sticks

40 gms cloves

40 gms cardamom

40 gms pepper corn

20 gms Star anise

10 gms Javitri /mace flower

10 gms bay leaf

5 gms all spice

5 gms Triphal /schezwan pepper corn

10 gms saunf / fennel seeds

10 gms methi seeds / fenugreek seeds

10 gms Shah Jeera / black cumin seeds

Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle

used for flavouring Chicken, mutton, beef or Pork.

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