Deep Fried Egg Curry


6 eggs

3 tbsp coconut oil                                      

3 cloves of garlic, grated                               

7½ cm piece of ginger, grated

3 fresh green chillies, chopped                                             

1 Bombay (white) onion, chopped

3 sprigs fresh curry leaves

2 tsp roasted curry powder

2 tsp ground coriander                                                     

5cm piece (½ stick) cinnamon

2 cloves, crushed

2 cardamom pods, crushed

3 pieces goraka 

(soaked in hot water for 

20 minutes)   

1 level tsp chilli flakes

1 tsp turmeric powder                                      

1 x 400ml tin of coconut milk 

500ml vegetable oil 

1 tsp salt

1 tsp black pepper


Place a large saucepan of cold salted water on a high heat and add the eggs. Once the water is boiling, continue to cook for 1 minute, then take off the heat and set aside to cool fully before peeling.

Add the coconut oil to a large, high-sided frying pan and put on a medium to high heat. Once sizzling, add the garlic, ginger, chillies, onions and curry leaves. Fry for 2-3 minutes or until the onions start to soften and turn golden.

Add this mixture and all the remaining ingredients (except the vegetable oil) to a large saucepan. Cover and cook on a medium heat for 10 minutes, or until the oil starts to separate.

Add vegetable oil to a wok and place on a medium to high heat. When it is sizzling, add the eggs and fry until golden brown – this should only take a minute or two.

Cut the eggs in half, then add to the curry. Season to taste and serve.