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Indian-style curried eggs with rice

Eggs are so versatile and can be transformed into a meal at the drop of a hat. We don't always think of serving them in a curry, but trust us, they're delicious.

You'll need

8 eggs 80 ml (1/3 cup) vegetable oil 2 sprigs curry leaves 1 small onion, finely chopped 1 large garlic clove, crushed ½ cinnamon quill 3 cardamom pods, bruised ½ tsp ground turmeric 2 tsp each ground coriander and ground cumin 1 tsp garam masala 400 gm canned tomato polpa To serve: steamed basmati rice


  • 01
  • Boil eggs until cooked to your liking (9 minutes for hard-boiled). Drain and set aside.
  • 02
  • Meanwhile, heat oil in a saucepan over medium heat, add curry leaves and fry until crisp (1 minute). Remove curry leaves with a slotted spoon and drain on paper towels. Add onion and garlic to pan and sauté until onion is tender (6-8 minutes). Add spices, stir until fragrant (1-2 minutes), then add tomato, bring to a simmer and cook for 2 minutes to combine flavours.
  • 03
  • Peel and halve eggs. Add to curry, season to taste, serve with rice and top with curry leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2015

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