English Curried Eggs

    English Curried Eggs


    2 people made this

    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.

    Serves: 4 

    • 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

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.

    Nutrients per serving

    Vitamins B12, B6

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    Reviews (1)


    Fantastic recipie, one of my children's favoriets. Good flavour and really easy to make. The only change I have made to this recipie is that I don't pruee it. - 24 Jun 2016

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