Hyderabadi Egg Curry

4/5 from 1 Customers

Egg curries are extremely popular in India, and this version from Hyderabad, the so-called City of Pearls is a particular favourite.

Enriched with ground cashew nuts, it’s a decadent dish, reflecting the wealth and elegance of Hyderabad’s Moghul history.

15 minutes

25 minuutes


Also works a treat with: Roasted cauliflower florets for a vegan version

Book: Curry Legend Veg Curries (p62)

Goes great with: Parathas (p176), Plain Rice (p166) and Cucumber Kosambari (p146)

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  • 6-8 eggs (any size)
  • 1 large onion - thinly sliced
  • 2 cloves of garlic - finely chopped
  • Fresh ginger - finely chopped to make 1 tbsp
  • 50g cashew nuts

Curry Legend Veg Curries

Curry Legend Veg Curries

Ebook Only - £5.00

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Book Only - £15.00

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Hyderabadi Egg Curry - PDF Recipe Only - £0.50

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Product Rating (1):


Like the balance in flavours, very different from my usual curry. Simple yet elegant. Loving my new Curry Legend Veg book, you don't disappoint. I am a fan.

Thanks so much for your great feedback Neha! We're really happy to hear that you enjoyed this meal and are loving the new Cookbook!

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