Coconut Egg Curry
Coconut Egg Curry
SERVES 3
5 MINS PREP
COOKS IN 15 MINS
Egg curries are a much-loved Indian food choice for many avoiding meat. Try this really quick and easy coconut version for a delicious twist on your eggs!
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Tailored to Taste
Egg curries are really delicious and are, in some places, eaten for breakfast with flatbreads - and with rice for lunch or dinner in others. It is a really quick and easy meal and delivers on satisfaction at any time of the day. Serve with rice or flaky parathas for a delicious 15 minutes meal!
Ingredients
- 1 pack of The Spice Tailor Kerala Coconut Curry
- 1-11/2 tbsp. vegetable oil
- 4-5 large eggs
- 1 small onion, halved and sliced
- 6 baby tomatoes, halved
- Salt and pepper to taste
Method
- Boil the eggs for 6-7 minutes depending on size. Set a timer, drain out the hot water and add cold water to stop them cooking.
- Meanwhile, heat the oil in a saucepan. Add the spices and chilli from the spice sachet in the kit. The spices should start sizzling straight away. Turn the heat right down. Once the popping decreases, add the onions, season lightly and cook until golden on the edges.
- Add the curry from the packet, 100ml water and the tomatoes. Bring to a simmer and cook for 5 minutes, or until the tomatoes have softened. The curry should be lightly creamy. If necessary, add a little more water and bring to a simmer.
- Meanwhile, peel the eggs and carefully halve lengthways.
- Add the eggs, sunny-side up, and shake the pan a little so they are submerged in the sauce. Cook for another 1-2 minutes. Adjust seasoning to taste and serve.
Tailored to Taste
Egg curries are really delicious and are, in some places, eaten for breakfast with flatbreads - and with rice for lunch or dinner in others. It is a really quick and easy meal and delivers on satisfaction at any time of the day. Serve with rice or flaky parathas for a delicious 15 minutes meal!
Ingredients
- 1 pack of The Spice Tailor Kerala Coconut Curry
- 1-11/2 tbsp. vegetable oil
- 4-5 large eggs
- 1 small onion, halved and sliced
- 6 baby tomatoes, halved
- Salt and pepper to taste
Method
- Boil the eggs for 6-7 minutes depending on size. Set a timer, drain out the hot water and add cold water to stop them cooking.
- Meanwhile, heat the oil in a saucepan. Add the spices and chilli from the spice sachet in the kit. The spices should start sizzling straight away. Turn the heat right down. Once the popping decreases, add the onions, season lightly and cook until golden on the edges.
- Add the curry from the packet, 100ml water and the tomatoes. Bring to a simmer and cook for 5 minutes, or until the tomatoes have softened. The curry should be lightly creamy. If necessary, add a little more water and bring to a simmer.
- Meanwhile, peel the eggs and carefully halve lengthways.
- Add the eggs, sunny-side up, and shake the pan a little so they are submerged in the sauce. Cook for another 1-2 minutes. Adjust seasoning to taste and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
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