Tamil egg curry

Name: Tamil egg curry
Prep time: 40 min
Total time: 40 min
Yield: Serves 3-4
Ingredients: 3-4 large free-range eggs; 4 tbsp vegetable oil; 1 tsp fennel seeds; 1 small onion, finely sliced; Thumb-size piece ginger, finely chopped; 2 medium tomatoes, roughly chopped; 1 tsp kashmiri chilli powder; ½ tsp ground turmeric; ½ tsp ground coriander; ¼ tsp ground cinnamon; 1 tsp tamarind paste; 4 tbsp coconut milk; 10 curry leaves, ideally fresh; ½ tsp fine sea salt; ½ tsp light brown sugar; Steamed rice to serve

By: Shu Han Lee

Published: 25 Jul 24
Updated: 25 Jul 24

Test kitchen approved

Food writer Shu Han Lee shares her recipe for a fragrant and creamy Tamil egg curry. Serve over steamed rice for a hearty and healthy midweek dinner.

Shu says: “There are many versions of egg curry; this I learnt from a Singaporean Indian friend, who learnt and adapted it from her mum. The fennel seeds give an aniseed fragrance that’s common to many Tamil curries; tomatoes and tamarind lend a sweet-sour tang, while coconut milk (a tiny drizzle) adds a touch of creaminess. While runny yolks are trendy, this calls for set yolks to soak up that delicious curry sauce.”

Recipe take from Shu’s second book, Agak Agak (Hardie Grant £26), and tested by delicious.

Serves 3-4
Hands-on time 40 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

3-4 large free-range eggs
4 tbsp vegetable oil
1 tsp fennel seeds
1 small onion, finely sliced
Thumb-size piece ginger, finely chopped
2 medium tomatoes, roughly chopped
1 tsp kashmiri chilli powder
½ tsp ground turmeric
½ tsp ground coriander
¼ tsp ground cinnamon
1 tsp tamarind paste
4 tbsp coconut milk
10 curry leaves, ideally fresh
½ tsp fine sea salt
½ tsp light brown sugar
Steamed rice to serve

Method

Bring a pan of water to the boil, then carefully lower in the eggs one at a time. Turn the heat down to a gentle boil/aggressive simmer, then cook for 8 minutes. Immediately transfer the eggs to a bowl of iced water to stop them cooking. Once they’re cool enough to handle, gently crack all over and peel, starting from the wider end. I like to leave the eggs chilling in the water while I get the curry going.
Heat the oil in a large frying pan over a medium heat. Add the fennel seeds and, once they sizzle, tip in the onion and ginger. Fry, stirring, until very fragrant and the onion turns a caramelised golden brown.
Add the chopped tomatoes and fry, stirring often and crushing them slightly with your spatula, until they break down into a thick sauce. Add the spices and keep frying until the oil separates. Stir in the tamarind, coconut milk, curry leaves and 100ml water. Season with the salt and sugar, then bring to a steady simmer.
Cut the eggs in half lengthways, then gently slip into the pan of curry sauce. Spoon the sauce over them, turn off the heat and let the eggs soak up the flavours for a minute or two, or until you’re ready to serve (it’s great with steamed rice).

Recipe from July 2024 Issue

Nutrition

Nutrition: per serving

Calories: 245kcals
Fat: 21g (4.9g saturated)
Protein: 8.3g
Carbohydrates: 4.8g (4g sugars)
Fibre: 1.1g
Salt: 1g

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