Egg Curry Recipe – Eats Now

Name: Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. vegetable oil; 1 large onion, sliced finely; 4 cloves garlic, crushed; 2 inch piece fresh ginger root, peeled; 2 Tbsp. ground almonds; 1 tsp. chili powder, or to taste; 1 tsp. ground turmeric; 1 tsp. ground coriander; a little water; 2 large dried chilies; 14 oz. can chopped tomatoes; 2 bay leaves; sultanas or raisins; 1 oz. Coco Lopez dissolved in 6 oz. boiling water; 6 large hard boiled eggs, halved lengthwise; salt to taste

Servings: persons

4 Tbsp. vegetable oil
1 large onion, sliced finely
4 cloves garlic, crushed
2 inch piece fresh ginger root, peeled
2 Tbsp. ground almonds
1 tsp. chili powder, or to taste
1 tsp. ground turmeric
1 tsp. ground coriander
a little water
2 large dried chilies
14 oz. can chopped tomatoes
2 bay leaves
sultanas or raisins
1 oz. Coco Lopez dissolved in 6 oz. boiling water
6 large hard boiled eggs, halved lengthwise
salt to taste

1
Heat oil in large pan.
2
Fry onions till golden brown.
3
Mix garlic, ginger, almonds, chili powder, turmeric and coriander with a little water and grind into a paste.
4
Reduce heat and add the spice paste and whole dried chilies.
5
Fry gently for a few minutes.
6
Add the tomatoes, bay leaves, coconut mixture, sultanas and salt.
7
Allow to simmer for about 15 minutes, adding more water if necessary.
8
Check the seasonings and adjust if needed, then add egg halves, yolk side up.
9
Cover the eggs with the sauce and simmer for about 5 minutes.
10
Serve hot garnished with rice, banana slices, toasted coconut and chutney.
11
This sauce is also very good with cooked cubed chicken.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 Tbsp. vegetable oil, 1 large onion, sliced finely, 4 cloves garlic, crushed, 2 inch piece fresh ginger root, peeled, and more.

Yes, Egg Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Curry

How did you like this recipe?

Frequently Asked Questions