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Wednesday, August 7, 2013

Egg Curry

This is nice simple curry which I have cooked several times.  The recipe was adapted from Faridah Begum shared in the local newspaper.  The curry base is also suitable for cooking seafood [fish/prawns and squids].

Eggs [any number - I cooked 4 eggs]
2 tbsp fish curry powder
1 tbsp kurma curry powder [I replace with 1 tsp each of cumin and fennel powder]
salt to taste
1 onion - sliced
1 sprig curry leaves
1/2 tbsp fenugreek or halba
1-2 tbsp cooking oil
1 cup water
1 cup coconut milk or milk or yoghurt
1 tomato - cut into wedges
1 green chilli - halved and seeded
some coriander leaves- cut into 1 inch lengths

  1. Mix both curry powders and salt with some water into a paste.
  2. Heat oil in a pot, saute onions, fenugreek and curry leaves until aromatic.  Add in curry paste.

  3. Fry until oil separates, pour in water and milk.  Bring to boil.
  4. Break one egg at a time into a small bowl.  Slide each egg into the curry from the sides of the pot.

  5. Reduce heat and let the eggs cook for about 3-5 minutes before stirring the curry.
  6. Add in the tomatoes and chilli.  Simmer for another 1-2 minutes.  Add in the coriander leaves.

  7. Serve with rice.

I'm linking this post to 


Chef and Sommelier said...

Hi Kimmy! First and foremost, I would like to express my gratitude and appreciation for your many wonderful recipe contribution to the LTU event last month! It was not by chance that you were the top contributor! Thank you so much!

I'm sure your energy level and enthusiasm will continue with this month's event! Lovely curry dish... You are quite a genius in the home kitchen space! :D

Cheah ~ No-Frills Recipes said...

I haven't had this egg curry for ages. Don't mind having it for my lunch with white rice.

Kimmy said...

Hi Alvin, I must thank you, Zoe and Doreen for hosting this wonderful LTU event which to me is great motivation and encouragement to cook different dishes within a time frame for my family and sharing with netizens interested in food. I'm looking forward to the coming months' themes and hopefully I can contribute to it......

Kimmy said...

Hi Cheah, a very simple curry suitable for the old and young.

Lite Home Bake said...

Yum, yum, nice vegetarian curry!

Kimmy said...

Hi Lite Home Bake, vegetarian curries are my all time favourites. It doesn't 'burden' my digestive system.

Jasline @ Foodie Baker said...

Hi Kimmy! This curry looks delicious!

Kimmy said...

Hi Jasline, thanks for visiting my blog. A jiffy curry if you like to have a quick curry to serve with rice.

kitchen flavours said...

Hi Kimmy,
This looks delicious! Reminds me of my grandfather who used to add in hard-boiled eggs in the chicken curry that he cooked, and we love it!
I could eat two plates of rice with just this one dish alone!

ivy sew said...

Very yummy egg curry. I need extra rice !

Zoe said...

Hi Kimmy,

I saw Alvin's comment and your reply. Both of you sounded so modest to each other :p

I'm happy and touched to hear that you like cooking for LTU events. I must say all your cooking including this egg curry are so homely and delicious.


Phong Hong said...

Kimmy, sorry late in visiting! I think eggs go very well with curry. I can just eat this with a lot of white rice!

Kimmy said...

Hi Joyce, my mum too adds several hard boiled eggs to her Tau Yu Bak and Indian Sytle Fish or Prawn Curries. The egg in this curry is kind of a 'poached' egg in curry.

Kimmy said...

Hi Ivy, I cooked 400g extra long grain Basmathi rice to serve with this curry for 3 persons. Isn't it a bit too much? Hehehe!

Kimmy said...

Hi Zoe, I like cooking food which I can't get from food outlets and I'm quite particular with the methods of cooking. I prefer cooking with less oil and over low heat.

Kimmy said...

Hi Phong Hong, I fully agree with you. My niece will never say 'NO' to it.

Baby Sumo said...

Hi Kimmy, I would never say no to any type of boiled eggs in a delicious sauce. I would definitely go for extra rice with this dish. :)

Kimmy said...

Hi Baby Sumo, egg is most versatile ingredient in our daily cooking. It's egg-cellent.

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