Egg Curries Recipe

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1 vote | 958 views

This a simply dish the sauce can be used for any other ingredients such any meets such as chicken, every with tofu and panner

Prep time:
Cook time:
Servings: 4


Cost per serving $0.50 view details


  1. In a shallow pan heat a little oil fry the hard boiled Eggs for a few seconds and leave one side.
  2. In a saucepan heat some more oil add mustard seeds when they start to pop add onions and chopped red chillies stirring occasionally.
  3. When the onions being slightly golden in colour add chilli powder, ginger/garlic paste and the blitzed tomatoes and stir.
  4. When the oil appears add the remainder of the ingredients omitting the eggs at this stage add a little water if needed and salt to taste.
  5. If the sauce appears to be too thick add some more water and this stage add the eggs and cook for a further 5 – 10 mins
  6. Garnish with the chopped coriander leaves.
  7. Serve with either rice or naan bread
  8. .


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Nutrition Facts

Amount Per Serving %DV
Serving Size 168g
Recipe makes 4 servings
Calories 147  
Calories from Fat 102 69%
Total Fat 11.53g 14%
Saturated Fat 1.15g 5%
Trans Fat 0.26g  
Cholesterol 47mg 16%
Sodium 247mg 10%
Potassium 426mg 12%
Total Carbs 9.44g 3%
Dietary Fiber 2.0g 7%
Sugars 5.53g 4%
Protein 3.24g 5%
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  • Shailen Patel
    August 8, 2011
    Sorry i havent got bafore or have U. I suggest cut it ib quarters but you can slie it or leave whole
    • John Spottiswood
      September 11, 2010
      I haven't had an egg curry before, Shailen, and this sounds delicious. I'll try it! One question...for step 1, do you fry the hard boiled eggs whole? Or do you slice or chop them?

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