Buttery Egg Curry
100 Min

Buttery Egg Curry

To make a good curry, any curry, the most important ingredients are the spices. Dried turmeric and red chile powder being non-aromatic and earthy, can be purchased ground and will last for years in your kitchen cabinet. Cardamom, cumin, and coriander seeds are best purchased whole, will also last for years in your cabinet, and should be toasted and ground in small batches. A small coffee grinder works best. Here the cardamom pods and coriander seeds are simply crushed on your kitchen counter. The cumin seeds can be toasted over a dry skillet or in the oven for 5 to 7 minutes until they change color slightly and an aroma emerges. Grind in a coffee grinder and store for no more than 3 months. Garam masala, an aromatic finishing spice blend usually composed of cinnamon, cardamom, black pepper, mace, cloves, nutmeg, and star anise is also best purchased or prepared and used up within 3 months. The fresher and more aromatic your spices are, the better the curry will taste. And remember, you don’t need to peel the ginger, which delivers the final punch to the curry. 

Here is an indulgent buttery curry that can be made with just vegetables like squash, fennel, peppers, or potatoes. Or with boiled eggs, seafood, or chicken. If making it with chicken, add the chicken pieces once the onions are ready. I added the fennel to give it a balance of texture but feel free to substitute with other vegetables like green beans or asparagus or leave it out entirely. The curry is best served 2 to 3 hours after it is prepared and is even better the next day, when the spices have had some time to meld. Serve the curry with warm rice, flatbreads, or thick crusty bread. 

Share this recipe
Cook Time

1 hour and 40 minutes



Step 1
Over high heat in a small stockpot, combine the whole eggs with roughly 4 cups of water and bring to a boil. Lower the heat, cover, and simmer for 2 to 3 minutes. Turn the heat off and let the eggs rest in the hot water for 10 to 15 minutes. Peel the eggs and set aside.
Step 2
Chop the fennel bulb into 1-inch chunks and set aside. Save the fronds for garnish.
Step 3
In a medium stockpot over high heat, warm 4 tablespoons ghee. Using a rolling pin, crush the cardamom pods on the kitchen counter. Add to the ghee when it is hot, fry for no more than 3 to 4 seconds (or they will burn) and add the minced onions. Continue cooking on medium to high heat for 8 to 10 minutes or until the onions have turned translucent and slightly golden brown in color.
Step 4
Add the minced garlic, chile powder, cumin, coriander, black pepper, tomatoes, salt and continue cooking on medium heat, until the fat emerges from the edges of the masala – this usually takes 3 to 4 minutes and is when the tomatoes have cooked through.
Step 5
Next add the heavy cream or yogurt along with 2 cups of water and bring the whole mixture to a boil. Lower the heat and simmer for another 10 minutes then add the chopped fennel and cook for another 5 to 7 minutes.
Step 6
Finally add the minced ginger, garam masala, cilantro and slide in the boiled eggs, whole or halved. Drizzle more ghee on top if desired before serving.

10-12 small farm eggs

1 fennel bulb

4 plus tablespoons ghee

10 to 12 whole green cardamom pods

1 cup minced onion

2 teaspoons minced garlic

1 teaspoon dried turmeric

1 teaspoon red chile powder

1 teaspoon toasted ground cumin

2 teaspoons crushed coriander seeds

1 teaspoon black pepper

1 cup canned crushed tomatoes

1 1/2 teaspoons sea salt

1 cup plain yogurt or 1/2 cup heavy cream

2 tablespoons minced unpeeled ginger

1 teaspoon garam masala

1/2 cup chopped cilantro

Notes & Variations

  • For a non-spicy version, leave out the red chile powder. Or add sliced serrano peppers on top for those who want it spicy.
  • Fennel stalks are perfectly edible however they need a long cooking time so mince and cook alongside the onions.
  • To turn this into a seafood curry, side the seafood in way at the end, after the ginger and garam masala and cook for just 2 to 3 minutes or until the seafood has cooked through.
100 Min


Check out these delicious egg recipes!