We use cookies to improve the experience and engagement you have of our website, these are currently blocked. Would you like to allow cookies? To find out more about our cookies, see our Privacy Policy. Please note that if you do not allow cookies you may not be able to view all the content on this website. Allow Cookies

The Student Guide is here for you - filling you in on life and fun at uni!
Pinterest Facebook Subscribe to our RSS feeds Twitter YouTube

9 minute Keralan egg curry

By Sam
9 minute Keralan egg curry

Meals in Minutes with Gizzi Erskine

Serves: 2
Cooking time: 9 minutes

Ingredients

  • 4 large British Lion eggs, hard-boiled
  • 2-3 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3-4 cloves garlic, finely chopped
  • 3cm piece ginger, grated
  • 1-2 green chillies, finely chopped
  • ½ tablespoon tomato purée
  • ¼ teaspoon sea salt
  • 3/4 teaspoon turmeric powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 3/4 teaspoon garam masala
  • 1 tomato, finely chopped
  • 200ml coconut milk
  • 100g petite pois
  • 2 tablespoons coriander leaves, chopped
  • Chapattis or rice to serve

Method

1. Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside. Blend the oil, onion, garlic, ginger, green chillies and spices together. Heat a wok and add the paste and fry for 3-4 minutes.

2. Add the tomato, coconut cream and peas and simmer for 5 minutes. For the last 2 minutes of cooking add the boiled eggs. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.

For more quick and easy egg recipes, visit www.eggrecipes.co.uk or if you have an Android phone, download the brand new Egg Recipes app.

Popular articles

The Student Guide Magazine


Read more