Egg Curry

(Motta Curry)
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


  • 6 eggs, boiled and peeled, (Can also cut in half, if you prefer)
  • 1 medium onion, sliced
  • 2 small green chillies, split and cut in half
  • 1 tbsp. ginger, minced
  • 5 cloves garlic, minced
  • 1⁄2 cup tomato, diced
  • 2 stalks of curry leaves
  • 1 tbsp chicken base mixed with 1⁄4 cup of water
  • 1⁄2 cup half and half
  • 1 cup coconut milk
  • 2 tbsp. oil

Dry Ingredients:

  • 1⁄2 tsp garam masala
  • 1⁄2 tsp turmeric
  • 1 tsp egg masala *
  • 1⁄2 tsp red chili powder
  • 1⁄2 tsp black pepper
  • 1 tbsp. coriander powder

For Tempering:

  • 1 tsp of oil **
  • 1 tbsp onions, minced
  • 1⁄2 tsp mustard seed
  • 2 pieces of whole red chili
  • 1 stalk of curry leaves


  • In a pan, add 2 tablespoons of oil.
  • Add ginger.
  • When ginger is slightly browned, add onion, garlic, green chilis, and curry leaves. Sauté until lightly brown.
  • Add turmeric, red chili powder, egg masala, coriander powder, garam masala, and black pepper. Sauté well.
  • Add diced tomatoes and cook until the tomatoes are soft.
  • Add the chicken base with water and mix well.***
  • Cook for about 2-3 minutes.
  • Add coconut milk and half and half.
  • Add the eggs and mix well.
  • Bring to a boil and turn off heat.
  • Add salt for taste.

For Tempering:

  • In a small frying pan, pour 1 tablespoon of oil.
  • Add mustard seed.
  • When the mustard seeds start popping, add chopped onions, whole red chili pieces, curry leaves, and brown the ingredients.
  • Once the onions are browned, turn off heat and add the tempered ingredients to the Egg Curry.
  • Egg Curry is ready to serve. Enjoy!



This dish goes well with Rice, Chapatti, Nan, and Appams.
**I prefer coconut oil for tempering, but you can use any oil.
***If chicken base is not available, just add ¼ cup of water instead.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword Egg


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