Egg curry with basmati rice


First published in 2015
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Place the potatoes in a pot of cold, lightly salted water. Bring to the boil and cook until tender, approximately 10-12 minutes
Drain and allow to cool. Remove the skins and cut into approximately 2cm cubes
Gently lower the eggs into a pot of boiling water, cook for approximately 8 minutes so that they are just hard boiled. Cool under running water, peel and then rinse
Prick each egg 3 or 4 times with a fork into the egg white - this will help them take on the flavour of the curry. Sprinkle the eggs and the potatoes with a little turmeric powder
Wash the rice and add to a large pan. Cover in twice its volume of water and bring to the boil, stirring occasionally
Turn down to a low heat and cover. Cook gently for approximately 12 minutes then remove from the heat and set aside
Place a saucepan over a medium heat and add the vegetable oil. Once hot, carefully fry the eggs until slightly crispy
  • 75ml of vegetable oil
Remove the eggs and reserve in a bowl. Add the garlic to the pan and fry lightly. Add the onions and a pinch of salt and continue to cook for 5 minutes until soft
Add the potatoes and continue cooking until all ingredients are a light golden brown colour. Add the ginger (and the chilli if using) and cook for a further 4-5 minutes
Return the eggs to the pan. Add a pinch of turmeric, salt (if needed), a bay leaf, garam masala, a pinch of sugar and enough hot water to just cover the potatoes
Simmer gently for 8-10 minutes. The eggs will warm through and the sauce will come together but remain fairly light
Divide the curry into bowls or onto plates. Finish with the chopped coriander and serve with the basmati rice and some wedges of lemon
First published in 2015
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