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Coconut Egg Curry

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!
  • 3serves
  • 5mins prep
  • 15mins cook
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!
Made with
Keralan Coconut Curry

Keralan Coconut Curry

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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

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, peel the eggs and carefully halve lengthways. 
  5. 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. 

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