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Curried eggs


  • Carefully put the eggs in a pot of boiling water and, when they come back to the boil, cook for 6 mins. Then plunge them into iced water and, when cold, drain and peel. 
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, ginger and garlic until tender. 
  • Then add the bay leaves, cinnamon, cloves, cardamom and curry paste. Stir and briefly cook to toast the spices. 
  • Add coconut cream with ½ cup stock and the tomatoes. Stir, turn the heat down and simmer for about 10-15 mins until fragrant, adding a little more stock if needed. Taste for seasoning and then stir in the coriander. 
  • Heat about 6 cups oil to 180°C in a deep fryer (or heavy-bottomed pot) and fry the eggs for about 5 mins until golden brown. Then drain well on kitchen paper towels. 
  • Serve the eggs on a bed of steamed rice with a generous amount of sauce spooned over the top and a dollop of yoghurt.


  • 8 large eggs
  • 6+ cups vegetable oil
  • 1 medium onion, finely chopped
  • a small knob of fresh ginger, grated
  • 1 large garlic clove, crushed
  • 2 bay leaves
  • 1 cinnamon stick, halved
  • 4 whole cloves
  • 6 cardamom pods, lightly crushed
  • 2 tbsp Rogan Josh curry paste
  • 1 cup coconut cream
  • ½+ cup vegetable or chicken stock
  • ½-1 can diced tomatoes, drained a little
  • 2 tbsp chopped fresh coriander
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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