Quail Egg Curry
Quail Egg Curry is a rich, aromatic dish featuring hard-boiled quail eggs simmered in a spiced, often coconut-based or tomato-onion gravy. It's a popular comfort food across South and Southeast Asia, with variations in countries like India, Sri Lanka, and Indonesia. The dish highlights the delicate, creamy texture of the small eggs against a robust, flavorful sauce.
🍽️ Nutrition at a glance
This dish is a balanced source of protein and healthy fats, with moderate carbohydrates from the gravy base. It provides key nutrients like choline, selenium, and B vitamins from the eggs, along with antioxidants and minerals from the spices. A typical serving contains roughly 350-450 calories.
Nutrition breakdown
| Calories | 410 kcal |
| Protein | 22 g |
| Carbs | 18 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 780 mg |
| Choline | 150 mg |
| Selenium | 38 mcg |
| Vitamin B12 | 2.1 mcg |
| Riboflavin (B2) | 0.6 mg |
| Iron | 3.5 mg |
| Phosphorus | 220 mg |
| Potassium | 380 mg |
| Vitamin A | 280 IU |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, quail eggs are considered a powerhouse, containing higher concentrations of certain nutrients like B12 and riboflavin per gram than chicken eggs. Culturally, the dish often symbolizes abundance and is frequently served during festivals or special gatherings due to the visual appeal of the many small eggs.
