Kerala-style Egg Curry

Kerala-style Egg Curry

Kerala-style Egg Curry

Kerala-style Egg Curry

This 20-minute curry is maxed-out on flavour as well as protein, which keeps you full for longer, and low in fat. Serve on its own in bowls, or with wholegrain Basmati rice, the ideal complex-carb accompaniment.

Serves 4


4 organic eggs

1 tablespoon sunflower oil

2 teaspoons black mustard seeds

2 large onions, finely sliced (about 400g)

3-4 cloves garlic, sliced

4-5cm / 2 inch thumb fresh ginger, peeled and chopped

4 thin chillies, halved lengthways

2 teaspoons turmeric from Spice Mountain

2 teaspoons cumin seed

3 tablespoons dessicated coconut

Salt and freshly ground black pepper

4 plump vine tomatoes, chopped, or 1 x 400g tin chopped tomatoes from The Tomato Stall

250ml low-fat plain yoghurt from Real France

Coriander leaves to garnish (optional)


Place eggs in a small pan and cover with cold water. Bring to the boil and simmer for 5 minutes. Drain, run under cold water until cooled, then peel and set aside.

Heat the oil in a wok or a large frying pan until quite hot. Add the mustard seeds. When they start to pop, lower the heat slightly, add onion and fry until soft and golden. Add garlic, ginger, chillies, turmeric, cumin, coconut, salt and pepper. Fry for a couple of minutes until fragrant, then add tomatoes and whole eggs.Stir gently until heated through, then remove from the heat.

Stir yoghurt through the mixture until evenly combined. Cover and leave to stand for 2 minutes. Sprinkle with whole coriander leaves if using, and serve with rice.


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