Egg curry

Egg curry

Posh Eggs
30 mins
Louise Hagger

Fried and blistered boiled eggs make a rich and rewarding addition to a curry. Once cut, the warm silky yolk will flood through the spiced sauce.


Quantity Ingredient
3 garlic cloves, roughly chopped
5 cm piece root ginger, peeled and roughly chopped
1 red onion, roughly chopped
1 green chilli pepper, deseeded and roughly chopped
2 1/2 tablespoons ghee or groundnut oil
1/2 teaspoon yellow mustard seeds
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
400 g tin chopped tomatoes
3 tablespoons coconut cream
120g baby spinach leaves
6 eggs
handful chopped coriander leaves, to garnish
warmed chapatis, to serve
freshly ground black pepper


  1. Whizz the garlic, ginger, red onion and chilli pepper in a food processor until finely chopped (or do this by hand). Heat 1½ tablespoons of the ghee in a pan. Add the garlic and ginger paste and fry for 2 minutes over medium-high heat. Stir through all the spices and continue to fry for a further 2 minutes. Pour over the tomatoes, coconut cream and 400 ml water. Season well with salt and pepper and simmer for 15 minutes, stirring occasionally, then add the spinach, folding through until wilted.
  2. Meanwhile, bring a small pan of water to the boil. Carefully lower in the eggs and boil for 6 minutes. Drain and rinse under cold running water to cool quickly and then peel.
  3. In a separate pan, heat the remaining 1 tablespoon of ghee. Add the eggs and fry over medium heat for 2–3 minutes, until blistered and golden all over. Tumble the eggs into the curry and cook for a further 1 minute. Garnish with the coriander leaves and serve with warmed chapatis.
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