Indian-style eggs

Indian-style eggs


  • Raisins 55 g (2 oz)
  • Butter 55 g (2 oz)
  • Onions 2, medium, peeled and finely chopped
  • Garlic 1 clove, peeled and crushed
  • Green apple 1, small, cored and finely
  • diced
  • Plain (all-purpose)
  • flour 2 Tbsp
  • Curry powder 2 tsp
  • Milk 250 ml (8 fl oz / 1 cup) Double (heavy)
  • cream 4 Tbsp
  • Salt 1/2 tsp
  • Ground black
  • pepper 1/4 tsp Hard-boiled eggs 4, shelled
  • Almond slivers 3 Tbsp, toasted

 Curried eggs are ideal for an impromptu meal since they are quick and easy to prepare. Serve with plain rice.

Serves 4


  1. Place raisins in a small bowl and add enough boiling water to just cover. Allow to soak for 10 minutes, then drain and set aside.
  2. Meanwhile, in a medium-sized saucepan, melt butter over moderate heat. When foam subsides, add onions, garlic and apple. Cook, stirring occasionally, for 8 minutes or until onions and apple are soft but not brown.
  3. Stir in flour and curry powder with a wooden spoon. Cook, stirring, for 3 minutes.
  4. Remove pan from heat and stir in milk. Return pan to heat and cook, stirring, for 3–4 minutes or until sauce has thickened. Stir in cream, salt and pepper.
  5. Carefully fold eggs into sauce with a metal spoon. Gently simmer for 4–5 minutes or until eggs are thoroughly heated.
  6. Remove pan from heat and transfer to a serving dish. Sprinkle raisins and almonds on top and serve with rice.

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