Egg Curry Leaves Fry
IndianIndian RecipesDesi eggsEasy
South Indian egg fry with fresh curry leaves — boiled eggs tossed with shallots, pepper and curry leaves.
Prep time10 min
Cook time12 min
Total time22 min
Servings4
Ingredients
- 4 boiled eggs halved
- 6-8 shallots sliced
- 1 sprig curry leaves
- 1 tsp black pepper crushed
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp oil
- salt to taste
- lemon juice to finish
Method
- Heat oil, add curry leaves and shallots; fry until golden.
- Add turmeric, red chilli powder and black pepper; cook 30 seconds.
- Add halved boiled eggs cut-side down; fry 2-3 minutes until lightly crisp.
- Season with salt and lemon juice; serve as a side with rice and rasam or daal.
Nutrition — estimated per serving
Calories (estimate)310 kcal
Protein (estimate)16 g
Fat (estimate)22 g
Carbs (estimate)7 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: fry eggs until heated through; serve fresh. Allergens: contains egg. Pakistani alternative: use small onions instead of shallots; serve with daal chawal.