South Indian egg curry with rice & lentil pilau

South Indian egg curry with rice & lentil pilau

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(7 ratings)

Prep: 10 mins Cook: 40 mins plus soaking

Easy

Serves 4
Try something new with this aromatic, vegetarian, tomato-based curry packed with boiled eggs and served with spiced basmati

Nutrition and extra info

  • before adding the eggs
  • Vegetarian

Nutrition: per serving

  • kcal782
  • fat35g
  • saturates6g
  • carbs85g
  • sugars15g
  • fibre7g
  • protein30g
  • salt0.6g
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Ingredients

    For the egg curry

    • 4 tbsp vegetable oil
    • 1½ tsp mustard seeds
    • 1½ tbsp curry leaf
    • 2 large red onions, chopped
    • 50g ginger, peeled and finely chopped
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tsp turmeric
      Turmeric

      Turmeric

      term-er-ik

      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • ½ tsp chilli powder
    • 2 x 400g cans chopped tomatoes
    • 1-2 tsp sugar
      Sugar

      Sugar

      shuh-ga

      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • 8 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • small bunch coriander, chopped

    For the rice and lentils

    • 250g basmati rice
    • 140g split red lentil
    • 4 tbsp vegetable oil
    • 2 onions, sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 50g ginger, peeled and finely chopped
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 3 whole green chillies, deseeded
    • 2 bay leaves
    • mango chutney, natural yogurt and naan bread (optional), to serve

    Method

    1. Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.

    2. Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.

    3. Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.

    4. To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened – about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.

    5. Pour over enough water to cover the rice and lentils by a depth of 3cm – about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.

    6. Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Justjaneffs
    2nd Aug, 2017
    5.05
    To say I was slightly dubious reading the reviews whilst this was already cooking, I don't understand the negative reviews! This is a delicious curry and is definitely on my make again list - I do wonder sometimes is people don't follow a recipe exactly (I always do, the first time at least), this needs NO tweaks at all, perfect as it is.
    Experienced cur...
    21st Dec, 2015
    2.55
    There is no need to add sugar. Fresh tomatoes will provide a better flavour than tinned tomatoes. If tinned is the only option, one tin is more than enough, and it is best to liquidize the tomatoes first to make the sauce smoother. Egg curries are always fiercely hot in south India. For a more authentic taste, the amount of chilli powder should be increased, to two level teaspoons.
    kitemap
    4th Jun, 2015
    5.05
    I've not tried this exact recipe but the tomato curry is almost exactly the same as one that I've been making for about 30 years, although mine has no sugar and lots of dried chillis and is fiercely hot. I'll give 5 stars as it's alway been a winner whenever I've made it.
    bunnytombs
    30th May, 2014
    5.05
    I have made this curry three times now and it has always been a success! Its really rich and has a deep tomato flavor. I normally add extra chili as we like a hot curry. Serve with homemade chapati's, Tarka Dhal and Raita. Yummy!!
    gabrielle.norma...
    20th Mar, 2014
    3.8
    I had to replace the chilli powder with flakes and it made the curry fairly hot but still tasty
    welshleo
    16th Mar, 2014
    Made this last week and was terribly disappointed. Have never been so let down by a recipe in Good Food before as this and definitely will not be making this again. There are much better egg curry recipes on this site let alone other sites!
    annahorvath
    14th Mar, 2014
    The differing comments made me consider this as a possible candidate for lunch during the weekend... I'll be back after cooking it.
    dawnames
    11th Mar, 2014
    This was the most disgusting dish I have ever cooked. No-one in the family could eat it, even my son who eats everything! I was really disappointed as it had looked very appetising in the photo. I would definitely rate this a 0 out of 5.
    reviewgossip
    8th Mar, 2014
    Thank you so much as I was just looking for this recipe. http://gossip.pk
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