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Mauritian-Style Egg Curry With Roti

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Serves 4 people
3.9 Average Rating

Bring the bold, comforting flavours of Mauritius to your table with this Mauritian Style Egg Curry with Roti. Created by cook and author, Brendan Pang, golden, blistered eggs simmer in a fragrant tomato-based curry infused with garlic, ginger, turmeric and cumin. Served with soft, warm roti, it’s a heartwarming, high-protein dish that’s perfect for sharing.

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Ingredients

Eggs
  • 8 - 10 eggs, soft boiled
  • Neutral oil, for frying
  • ½ tsp turmeric powder
  • ½ tsp cumin seeds
Curry Sauce
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp ginger, grated
  • ½ tbsp mild curry powder
  • ½ tsp chilli powder (optional)
  • 2 - 3 green chilli
  • 2 tomatoes, chopped
  • ½ cup crushed tomatoes
  • ¾ cup water (or stock)
  • Salt, to taste
To Serve
  • Warm roti
  • Chilli oil
  • Coriander

Method

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  1. Bring a pot of water to a gentle boil and lower in the eggs. Cook for 6½ minutes, then transfer to ice water. Once cooled, peel and set aside.
  2. Heat oil in a frying pan or wok over medium heat. Add turmeric and cumin seeds, then gently roll in the eggs until blistered and golden. Remove and set aside.
  3. In the same pan, add a little more oil if needed and sauté the onion until soft and golden. Stir in garlic and ginger for 30 seconds, then add curry powder, chilli powder, and chilli, cooking briefly to toast the spices.
  4. Add chopped and crushed tomatoes, simmer for 2 minutes, then pour in water or stock. Cover and cook for 20–25 minutes until the sauce is thick and rich. Season with salt.
  5. Return the fried eggs to the pan and simmer for 1 minute, spooning the curry over so they soak up the flavour.
  6. Serve hot with warm roti, a drizzle of chilli oil, and fresh coriander for dipping and sharing.

Reviews

Overall Rating

Average Rating: 3.9

20 reviews

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