About this recipe:One of the many recipes to be adopted by English households during the years of the Raj, curried eggs was a Victorian favourite.
15g (½ oz) unsalted butter
1 onion, finely chopped
1 small red chilli, deseeded and finely chopped
2 cloves garlic, crushed
1 tablespoon medium curry powder
1 teaspoon turmeric powder
Lightly crushed seeds of 4 cardamom pods
400g (14oz) canned chopped tomatoes
1 dessert apple, cored and finely chopped
400ml (14fl oz) canned low-fat coconut milk
1 teaspoon soft brown sugar
Salt and black pepper
4 large hard-boiled eggs, shelled and halved
Squeeze of lemon juice
Cooked brown or basmati rice to serve
Parsley or coriander sprigs to garnish
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Method Prep:20min › Cook:25min › Ready in:45min
Heat the butter in a large frying pan, add the onion and cook until golden. Add the chilli, garlic, curry powder, turmeric and cardamom seeds. Cook, stirring, for 1 minute.
Add the tomatoes, apple and 175ml (6fl oz) water, bring to the boil and simmer for 10 minutes. Add the coconut milk and sugar and cook for a further 5 minutes. Add salt and pepper to taste. Transfer to a blender or food processor and purée until smooth.
Return the sauce to the pan, add the eggs and gently reheat. Add a squeeze of lemon juice and serve with rice, topped with parsley or coriander sprigs.