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Egg Curry

Egg Curry

Regular price £3.35
Regular price £3.25 Sale price £3.35
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Serves: 4 (or 2 twice)

Prep: 10 minutes

Cook: 30 minutes

Origin: India

Vegetarian Option Available
Vegetarian Option
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.

What's in the box?

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

Shopping list

  • 1tsp salt
  • 3 tbs vegetable oil/rapseed Oil
  • 6 eggs
  • 150ml coconut milk
  • 2 large onions (250g)
  • 2 tomatoes (medium)
  • coriander (optional)

Let's cook!


  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.

Ingredients & allergies

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)

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