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Gourmet Egg Curry

Gourmet Egg Curry

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35


Serves 3

  • Coconut/Mustard Oil 1.5 tbsp

  • large onion, grated 1 nos

  • grated fresh ginger 1 tbsp

  • grated garlic 2 tbsp

  • Red Chilli (soaked in vinegar and pounded) 2 nos

  • Coconut Milk 1/2 cups

  • Sprig Coconut Palm Sugar 2 tbsp

  • sprig celery sea salt 1 tbsp

  • ground turmeric 2 tsp

  • ripe mangos mashed 2 nos

  • raw mango grated 1 nos

  • sprig mango jalapeno sauce hot sauce 2 tbsp

  • lemon, juiced 1 nos

  • hardboiled eggs, shelled 6 nos


  • 01

    Make a small incision on the hard boiled eggs, and marinate with salt and turmeric.

  • 02

    Shallow fry until golden brown and set aside.

  • 03

    Heat a wok over medium heat. Once hot, add oil, onions, ginger, garlic, and chilly mash. Add a pinch of Sprig Celery Sea Salt and sauté for 2-3 minutes, stirring frequently.

  • 04

    Add the mango mash and Sprig Coconut Palm Sugar. Stir and cook until the mango mash develops a brownish colour

  • 05

    Add grated raw mango and half a cup of warm water. Bring to a simmer over medium heat.

  • 06

    Once simmering, add the coconut milk. You want a simmer, not a boil, which should be around low to medium-low heat.

  • 07

    Add the eggs and cook for another for 5-10 minutes, stirring occasionally.

  • 08

    When done, add Sprig Mango Jalapeno Sauce, stir well and let it rest for 3 to 5 minutes before serving so that the curry gets infused with the flavour of the sauce



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