creamy egg curry with a coconut sauce

This recipe is from Madhur Jaffrey’s cookbook Simple Indian Cookery. I have made a few alterations to the recipe, like removing the dairy and chicken stock, and replacing them with coconut cream and coconut milk. I have also used an assortment of different eggs and put less oil in so it’s healthier. It is an excellent dinner party recipe and I would serve it with freshly made wholemeal chapatis from the Indian section of my supermarket in the freezer (Shana)as they are a great combination with this curry and super easy. I also would add a salad with wedges of lemon and my {okra} and or basmati rice. My friends think this is the most delicious curry ever, see what you think. I love it.


Serves 4 but you can multiply the ingredients for more people.

8-10 eggs I use (Clarence Court) quail, Burford Browns, duck and Old Cotswold Legbar. But just using standard eggs is fine.
100ml of coconut cream
200ml of coconut milk, just the thick stuff in the 400ml tin, not the watery bit
A handful of baby tomatoes cut in quarters
1 inch piece of fresh ginger, grated to a pulp
a red onion finely chopped
1 tablespoon of coconut oil
1/2 teaspoon of salt
1 tablespoon of lemon juice
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1/4-1/2 teaspoon of cayenne pepper
1/2 teaspoon garam masala
A very small bunch of chopped fresh coriander (optional)
A few sprigs of coriander to decorate
1/2 teaspoon of maple syrup (optional)


Firstly boil the eggs till they are firm but not over cooked, so dunk them in cold water after cooking to cool straight away.

Duck eggs need 9 minutes
Chicken eggs need 8 minutes
Quail need 4 minutes

Peel and set aside, cutting some in half lengthwise.

Next, mix the lemon juice in a cup with cayenne, cumin, ground coriander salt and some black pepper, and again set aside.

Put the oil in a large frying pan and fry the onions on a moderate heat till starting to brown a bit. Add the ginger and stir through and then add the spice paste from the cup and stir through a bit more for half a minute. Stir in the coconut cream, coconut milk, maple syrup, tomatoes and chopped coriander. Simmer gently for about five minutes. The sauce should be thick enough to coat a spoon. Add the eggs and the garam masala and heat through gently for another 2-3 minutes and then serve.

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