Egg Curry


-serves 6
The best recipes are often the simplest ones. My recipe for curried boiled eggs is delicious, easy-to-make, and an absolute treat for vegetarian curry lovers. Ready in just a few steps and with a handful of basic spices, serve this tasty treat with steamed rice and toasted pappadums for a healthy and scrumptious dinner. 

Ingredients for Egg Curry

6-8 large eggs or 800g fish cut into 2-3 inch pieces 
2 tablespoons olive oil or ghee
4 large cloves garlic, chopped or pounded in a mortar and pestle 
1 inch ginger, chopped or pounded in a mortar and pestle 
1 fresh chili, chopped or pounded in a mortar and pestle 
1 tablespoon cumin seeds 
15-20 fresh curry leaves 
1/2 teaspoon turmeric powder
1/4 teaspoon chili powder 
1 tablespoon coriander powder
1 teaspoon salt
3/4 teaspoon garam masala 
500g Italian tomato purée (I use Alce Nero)
1/2 cup coriander leaves, roughly chopped 

Recipe
1. Place eggs in a saucepan with 4 cups of water, bring to a boil. Cover and turn of the heat. Let the egg steam for 20-30 minutes.
2.. Once done, drain water, set aside to cool. Once cool, peel eggs and cut into half. 
3. Heat oil in a wok or large saucepan. Add cumin seeds, curry leaves, ginger, garlic and chili. Stir-fry for about a minute until fragrant, add tomato purée. 
4. Next add turmeric, chili powder, coriander powder and salt. Stir well, cover and cook on medium flame for 5-7 minutes. 
5. Add 500ml water, stir and bring to the boil. Add halved eggs, stir gently. 
​6. Finally add garam masala and coriander leaves, stir. Serve hot with steamed rice.

Note: If using fish in this recipe, add fish in step-5. Bring to a boil, reduce heat to low-medium flame. Cover and simmer for 10-15 minutes until fish cooks through. Finish with garam masala and coriander leaves. 
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