Spicy Egg Curry

This marvellously spicy egg curry is quick, easy & cheap to make and will sure to be a winner especially with students.

Preparation Time: 10 minutes

Cooking Time:  20 minutes

Serves 2


  • 4 Boiled Eggs
  • 1 Onion, chopped
  • 2 Tomatoes, finely chopped
  • 200ml cup Tomato passata
  • 2 Garlic cloves, finely chopped
  • 1 tbsp Ginger, finely chopped
  • 3 Green chilies, chopped
  • ¼ tsp. Turmeric powder
  • 1½ tsp. Red Chili Powder
  • 1 tsp. Coriander powder
  • 4 tsp. Vegetable oil
  • 1/2 tsp. Garam masala
  • 300ml  Water
  • Salt to taste


  • Boil the eggs for around 8 minutes, remove and steep in cold water, put aside for later
  • Heat Oil in Pan, medium high
  • Add garlic, ginger paste, chopped onions and add a pinch of Salt and fry till brown
  • Add coriander, turmeric powder & chili powder and fry for 1 minute
  • Add garam masala and fry for 1 minute
  • Add the tomatoes and passata, stir well and fry till the oil leaves from the side
  • Throw in the chopped chilies
  • Add Water and let it simmer for 10 mins
  • Peel and cut in half the set aside eggs and add to the gravy and stir it slowly so that it gets dipped in gravy
  • Cook on for a further 5 minutes and serve hot with chapati’s or rice and an ice cold kingfisher beer


Robbie X

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