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Cook: 17 minutes


My egg curry, we eat it once a week, and it’s a winner in my kitchen. I hope you guys will like it.

  • 6 eggs (boiled) halved
  • 4 tablespoon oil
  • 1 tablespoon fennel seeds
  • 2 curry leaves
  • 1 tablespoon cumin seeds
  • 1 onion (large)
  • 1 teespoon salt
  • 1 green chilli (dried)
  • 1 fresh red chillie
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon chilli powder
  • 1 tablespoon veg masala
  • 1 teespoon turmeric powder
  • 2 chopped tomatoes
  • 1 cup coconut cream
  • 1 cup fresh coriander leaves

Add fennel seeds, curry leaves, cumin and dry chillie in the hot oil.
Add sliced onions, salt and fresh red chilli and cook until the onions are soft.
Add the ginger and garlic paste and cook for about 3 minutes.
Add chopped tomato and cook the onion tomato masala for about 5 minutes, until the tomatoes turn mushy.
Add chilli powder, veg masala and turmeric powder. Fry for about 5 minutes, until you see a thin glaze of oil appears on sides.
Pour in 1 cup of coconut cream and add the coriander leaves.
Bring to boil, reduce the heat.
Simmer for 2 minutes.
Put the whole masala mixture into a blender and blend until smooth. Pour in a pot and add in the sliced hard-boiled eggs and cover and simmer for 2 minutes.

Serve with rice or roti or what ever you fancy.

Recipe and Photo: Jo-Ann Strauss-Jha

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