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Egg curry

by Christina Julia

Egg curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 large onions, finely chopped
  • 100g/4oz desiccated coconut
  • 5 fresh red chillies
  • 4 tablespoons tamarind pulp
  • 2 teaspoons coriander seeds
  • pinch of asafoetida powder
  • pinch of cumin seeds
  • pinch of salt
  • 2 eggs
  • 2 tablespoons olive oil


  • To make the spice paste, put one-third of 1 onion in a large frying pan
    or wok over a medium heat with the coconut, chillies, tamarind,
    coriander seeds, asafoetida and cumin seeds. Toast for 5 minutes,
    stirring constantly. Remove from the heat and set aside to cool.
  • Transfer the toasted spice mixture to a grinder, and grind for
    2–3 minutes. Then, in a large heavy saucepan, combine the ground
    spices with the remaining two-thirds of 1 onion and 400ml/14fl oz
    water. Bring the mixture to the boil, reduce the heat and simmer for
    5 minutes, stirring occasionally.
  • Add the salt, then carefully break the eggs into the saucepan. Cover and
    cook for 5 minutes.
  • In a frying pan, heat the oil, then add the remaining onion and cook
    over a high heat, stirring, until brown. Remove from the heat and pour
    the contents of the frying pan over the eggs. Serve hot.

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