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Easy Egg Curry
Easy Egg Curry
- Preparation time 45 mins
- Serves 4 people
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This curry recipe is modeled off a Malaysian chicken curry that my friend's grandma used to make. I added coconut milk for extra richness as it doesn’t get cooked for as long as the chicken version, but if you’d like a lighter meal just substitute water or stock.
By Camellia Ling Aebischer
Ingredients
- 8 eggs
- 1 onion, finely diced
- 4 cloves garlic, finely diced
- 2 tomatoes, finely diced
- 2 tbsp Malaysian meat curry powder
- 1 tsp Kashmiri chilli powder
- 1 x 400 ml can coconut milk
- Steamed rice and coriander, to serve
Method
- Place a medium-sized pot of water onto a boil, when it comes to temperature gently lower in 8 eggs using a large spoon. Cook for 7 minutes then remove and rinse under cold water to stop the cooking process.
- While they cool, put a medium pot on medium heat, add a drizzle of neutral oil (or coconut oil) and fry the onion and garlic until softened.
- Add the tomato and cook for a few minutes then add your curry and chilli powder, coconut milk, and another can of water. Simmer for about 15 minutes until reduced by about one third. Taste and season with salt and pepper as needed.
- Meanwhile, peel your eggs and set aside. Once the curry is reduced add the eggs and when it begins to bubble again turn the heat off and rest for five minutes to warm the eggs through but not cook the yolks further.
- Serve over steamed rice with a chopped coriander garnish.
