Nine minute Keralan egg curry

Chaat Magazine 0 comment

With Easter upon us we thought egg recipes would be ideal for the holiday nice and quick!

Serves: 2

Cooking time: 9 minutes


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4 large British Lion eggs, hard-boiled

2-3 tablespoons vegetable oil

1 onion, finely chopped

3-4 cloves garlic, finely chopped

3cm piece ginger, grated

1-2 green chillies, finely chopped

½ tablespoon tomato purée

¼ teaspoon sea salt

3/4 teaspoon turmeric powder

½ teaspoon ground cumin

½ teaspoon ground coriander

3/4 teaspoon garam masala

1 tomato, finely chopped

200ml coconut milk

100g petite pois

2 tablespoons coriander leaves, chopped

Chapattis or rice to serve


  1. Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside. Blend the oil, onion, garlic, ginger, green chillies and spices together. Heat a wok and add the paste and fry for 3-4 minutes.


  1. Add the tomato, coconut cream and peas and simmer for 5 minutes. For the last 2 minutes of cooking add the boiled eggs. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.

Chaat magazine issue 12

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