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Egg Curry

Cook 30 mins
Prep 10 mins
Serves 4 (or 2 twice)
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Product Details

An unusual yet delicious dish, Egg Curry was first introduced to the Indian subcontinent during the British ruling in India; an amalgamation of Western and Eastern cuisine. Colonial Britons typically ate hard-boiled eggs alongside curries as a simple yet tasty breakfast or lunch dish, and so the Egg Curry was born. Now a staple dish across much of India, our Egg Curry offers a light yet flavoursome feast, with hints of coconut taking your taste buds back to its Southern Indian roots.

Kit Contains:

Garlic and Ginger Paste Tyga Masala No. 22 Tyga Masala No. 27 Tyga Masala No. 2

You will need to buy: 1tsp Salt 3 tbs Vegetable oil/Rapseed Oil 6 Eggs 150ml Coconut Milk 2 Large Onions (250g) 2 Tomatoes (medium) Coriander (optional)


  1. Finely dice the onions.
  2. Roughly chop the tomato.
  3. Chop the coriander.


  1. Place the eggs in a saucepan and cover with cold water. Place on a hob and bring to the boil. Once the water is boiling, cook for a further 10 mins. Once cooked, place the eggs in cold water and set aside.
  2. In a large deep frying pan over a medium heat add 3tbs oil, onions, Ginger and Garlic Paste, Tyga Masala No. 22, and 1tsp salt and cook for 4 minutes stirring continuously.
  3. Add Tyga Masala No. 2 and Tyga Masala No. 27 (1tsp medium - whole pot very hot) and simmer for 2 minutes.
  4. Add 100ml water and the tomatoes and bring to the boil and saut� for 3 minutes.
  5. Add 150ml coconut milk and simmer for 3 minutes or until you have a lovely thick sauce.
  6. Remove the shell from the eggs and cut them lengthways and place them in the sauce with the yolks facing upwards. Cook for 6-7 minutes, coating them in the sauce.
  7. Sprinkle with coriander (optional) and serve.

Vegetarian: Sweet Potato & Chickpea

Prep Steps 1 - 3. as recipe 4. Peel and dice 2 x sweet potato 5. Drain 1 400g tin of chickpeas

Cook Step 1. skip Steps 2 - 4 as recipe 5 Add 150ml coconut milk, sweet potatoes and chickpeas coating the vegetables in the sauce, cover and cook for 20-25 minutes, or until sweet potatoes are cooked. 6. Skip 7 Sprinkle with coriander (optional) and serve

Switch it up: Try using White Fish.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbi acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Cassia Bark. Tyga Masala No. 22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Tyga Masala No. 27: (Ground Cumin, Ground Turmeric, yoghurt powder, MILK Chilli flakes)

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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