Egg Curry

by Buvaneswari on Tue, November 06, 2012

Give new life to boiled eggs by cooking them in a curry gravy. Spices infuse the eggs making them yummy and flavourful. We’re kinda shameless when it comes to recipes so we got this one from Aunty Buvaneswari, our social media dude’s mum.

Spice up your eggs!

Serves 4-5 people

You can make this for a weekday lunch because it's such an easy and simple recipe.

If you want a richer curry, mix in 1 tbs of ghee after you add the fenugreek. This recipe actually tastes even better the next day.

Foodster's Verdict

Egg Curry


  • Preparation
  • Total
    2 Cinnamon Sticks
    2 Tsp Fennel Seeds
    5 Shallots, sliced
    5 Cloves of Garlic, sliced
    1/2 inch of ginger, sliced
    3 Dried Chillies, sliced
    A Handful of Curry Leaves
    5 Tsp Chilli Powder
    2 Tomatoes, cut into wedges
    2 Green Chillies, sliced
    1 Tsp Turmeric Powder
    5 Tsp Mutton Curry Powder
    1 Tsp Fenugreek
    1 Cup Water
    1 Cup Coconut Milk
    1/2 Cup Milk
    5 Hard Boiled Eggs, whole
    A handful of Coriander Leaves
    Salt for Seasoning
    Enough Oil for Sautéing

1. Heat oil in wok. Saute shallots, ginger, garlic, fennel seeds, dried chillies, cinnamon sticks and curry leaves till fragrant.

2. Then, lower the heat and add chilli powder, turmeric powder, tomatoes and curry powder.

3. Pour in water and season with salt.

4. Continue simmering for a few minutes. Once the mixture starts to bubble, add in eggs.

5. Lower the heat to a steady simmer then add in milk and coconut milk. Add green chillies.

6. Mix in fenugreek and coriander leaves. Continue simmering until the gravy thickens.

7. Cook until small bubbles start to appear on the surface. ( pecah minyak )



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