Egg Curry

Cook time 40 Minutes
Servings 4 - 6


12 eggs
2 tbs. ghee or clarified butter
1 Spanish onion cut into quarters
2 cloves garlic
½ chilli
1 knob of ginger, minced
1 bay leaf
1 tsp. black mustard seeds
1 tsp. fennel seeds
2 tsp. coriander powder
1 tsp. paprika
2 tsp. cumin
1 cinnamon stick
400g can of crushed tomatoes
300ml coconut milk
200ml water
Juice ½ lime
¼ bunch coriander, leaves picked

Egg Curry


Place eggs in pot of cold water and bring to the boil. Boil for 6 minutes before removing from the heat and peeling. In a blender blitz the onions, garlic, chilli and ginger. Heat ghee in a large sauté pan and add the black mustard seeds, fennel seeds and bay leaf. Once they start to pop, add the onion mixture and cook, stirring continuously for 4 minutes. Now add the remaining spices and cook for a further minute. Add the crushed tomatoes and bring to the boil then turn the heat down and cook for another 4 minutes before adding the coconut milk and water. Season to taste then simmer over a low heat for 20 minutes. Add the peeled eggs and reheat in the sauce for 5 minutes before adding the lime juice and garnish with coriander.