While you may not see an egg curry in an Indian restaurant, it is a common dish in many Indian and Sri Lankan households.
Just last week I ate an egg curry at my husband’s uncle’s place. Being Sri Lankan, he used coconut milk as the base for the curry sauce. It was incredibly delicious, and I kept going back for more. I had to have a go at making it!
Before this, I only really had egg curries made in a tomato base — that’s how my mum makes it, and, so, that’s how I ever made it. In this version, however, I pay homage to my husband’s and my heritage by combining the two flavours. A coconutty, tomatoey curry sauce — YUM.
If you’re vegan or have egg allergies, you can make this curry using small button or Swiss brown (Portobello) mushrooms instead. If the mushrooms are small enough, you can leave them whole, or slice them in half. You shouldn’t have to miss out on this delicious sauce (see variations below).
Have a gloriously delicious weekend,
A coconutty, tomatoey egg curry
- 8 organic, pastured eggs
- 2 tbsp coconut oil (melted)
- 2 tsp black mustard seeds
- 8 curry leaves, torn (optional)
- 1 red onion, halved and thinly sliced
- 1 small knob (15 g) ginger, finely grated
- 4 cloves garlic, crushed
- 2 chillies, finely diced
- spice mix: 1 tsp each roasted and ground cumin and coriander, and 1 tsp turmeric
- 2 tsp tomato paste
- 1.5 cups coconut milk
- sea salt, to taste