What if my curry turns out too sour?

Add a little more jaggery and a splash of water, then simmer briefly to rebalance the tamarind without making the curry flat.

Can I make egg tamarind curry ahead of time?

Yes, it keeps well for about a day in the fridge and often tastes better after resting because the eggs absorb more of the gravy.

Why should I score the boiled eggs?

Small shallow cuts help the tangy gravy cling to the eggs and let more flavor seep into the outer layer.

Can I skip the jaggery?

You can, but a little jaggery helps round out the tartness of tamarind and makes the curry taste more balanced.

What should I serve with this curry?

Steamed rice works especially well because it soaks up the tangy gravy, but soft rotis or chapatis are also a good match.

Home / Recipes / indian / Egg Tamarind Curry

indianEasyeggetariangluten freedairy freenut free

Egg Tamarind Curry

RATING

4.4/5(75)

TASTE SCORE

8/10

Boiled eggs simmer in a tangy tamarind gravy with onion, tomato, and warm spices. It is bold, comforting, and perfect with steamed rice or soft rotis when you want a simple Indian curry with plenty of flavor.

PREP

15m

COOK

30m

SERVES

1 CUP OF CURRY WITH 2 BOILED EGGS

201 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the tamarind and prepare the eggs.
1.Soak the tamarind in 1 cup warm water for 15 minutes.
2.Mash it well with your fingers and strain to get a smooth tamarind extract.
3.Lightly score the boiled eggs with a knife so the gravy can coat them better.
TIPDo not cut too deep into the eggs or the whites may break in the curry.
temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves and cook for a few seconds until fragrant.
saute · ~7 min
Cook the onion base.
1.Add onion and green chili to the pan.
2.Cook until the onion turns soft and lightly golden.
3.Add ginger-garlic paste and cook until the raw smell goes away.
TIPKeep the heat medium so the paste cooks through without burning.
saute · ~6 min
Cook the tomatoes and spices.
1.Add tomato and cook until soft and pulpy.
2.Add turmeric powder, red chili powder, and coriander powder.
3.Mix well and cook for 1 to 2 minutes until the masala smells rich.
simmer · ~5 min
Build the tamarind gravy.
Pour in the tamarind extract and the remaining 1 cup water. Add salt and jaggery, mix well, and bring the curry to a gentle simmer.
simmer · ~10 min
Simmer the eggs in the curry.
Add the boiled eggs to the gravy and spoon some sauce over them. Cover and simmer for 8 to 10 minutes so the eggs absorb the tangy, spiced flavors.
TIPTurn the eggs once or twice so they pick up flavor evenly.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Simmer for 1 more minute, then switch off the heat.
serve
Serve the egg tamarind curry hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Score the boiled eggs lightly, not deeply, so the gravy clings without the whites breaking apart.
2
Strain the tamarind extract well to keep the curry smooth and free of fibrous bits.
3
Cook the onions until lightly golden before adding tomatoes; this gives the gravy a sweeter, rounder base.
4
Let the ginger-garlic paste lose its raw smell completely or the finished curry can taste harsh.
5
Simmer the tamarind only gently after adding the eggs, since a hard boil can toughen the egg whites.
6
Add the jaggery at the gravy stage, not at the end, so it fully melts and balances the sour tamarind.
7
This curry tastes even better after 30 minutes of rest, when the eggs have more time to absorb the masala.
8
Reheat on low heat with a splash of water if needed, as tamarind gravies can thicken as they sit.