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Egg curry

16th May 2022

This is one of my sister-in-laws classic go to curries and was a total revelation the first time she made it for us. When she said she was cooking egg curry for supper my heart sank as I envisioned a green slimy sauce with random bits and eggs floating in it. Argh school dinners that really should never have existed. Sera on the other hand appeared very happy with the prospect of egg curry. The first shock was when we sat down to supper and the bowl of eggs were placed on the table, they looked nothing like any egg curry I had seen before. No slimy green sauce these eggs were a golden with a turmeric and tomato. They tasted so good we have to share the recipe.

Serves 4


8 hens eggs or 12 pullets eggs
2 teaspoon chopped garlic
2 teaspoon chopped ginger
2 large tomato
1 teaspoon panch puran*
1 teaspoon mild garam masala*
teaspoon ground turmeric
1 teaspoon salt
1 large onion
2 tablespoon chopped fresh dill 60 ml | 14 cup oil
120 ml | cup water


  • Boil, cool and peel the eggs (to your preference) *
  • Peel and slice the onion from root to tip.
  • Roughly chop the tomatoes.


In a wok or heavy bottomed pan heat the oil until shimmering not smoking, gently lower the eggs, a few at a time so as to not overload your pan. Fry, turning occasionally, until they are browned and blistered all over. Remove from the oil and drain on kitchen paper. After frying the eggs let the oil come back to temperature and add the Panch Puran and fry 20 to 30 seconds until the seeds start to pop. Add the onion, ginger, salt, garam masala, turmeric and garlic, fry until the onion is translucent and add half the water. Continue to cook until the water has evaporated, the onions are soft and sauce is just starting to stick to the base of the pan. Add the tomatoes and repeat the process until the sauce is just starting to stick to the base of the pan, stirring to prevent it from burning. Add the remaining water and the eggs, check for salt and cook until the eggs are just heated through. Don't be afraid to add a little more water if you feel your sauce needs it. Remove from the heat and stir through the dill.

Cooking the eggs

* Everyone has their own preferred method for cooking eggs, so this is just a guide.

To cook eggs to the soft set stage place the eggs in a pan of water that just covers the eggs. Then place the pan on a hob on high heat and bring it to the boil, do not cover or use a lid on the pan. For medium hens eggs, once the water boils, boil 3minutes and for pullet eggs 2minutes. If you are cooking the eggs for use later plunge themstraight into cold water to stop them cooking.

* panch puran is a blend of whole spices that are sizzled in hot oil before adding any other ingredients to the pan. As the spices cook they flavour the oil with a lovely nutty spice aroma.

*mild garam masala - every make of garam masala is different and some are very different. Indian style garam masalas tend to have quite a lot of clove in the mix, for a more Nepalese flavour look for a garam masala with little or no clove. At the restaurant we make what we call Kathmandu masala that is available to buy if you are visiting.