Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Recommended by
26 people
Dietary
This is a nice, simple, inexpensive coconut masala made with whole eggs that are quickly fried before being finished off in the curry.
Heat the oil in a heavy-based saucepan or karahi over a medium heat, add the whole eggs and fry for 1–2 minutes, or until lightly coloured, then add the turmeric and chilli powder and cook for another 30 seconds. Stir in the coconut milk and bring to a simmer.
Add the onions, ginger, chillies and salt, and simmer for five minutes, or until the coconut milk has reduced in volume by half and the onions are just softened, adding a splash of water if it becomes too thick. Stir in the sugar and coriander and sprinkle with garam masala. Halve the eggs, and serve with rice.
By Rick Stein
See more egg recipes (2887)
By Simon Rimmer
See more curry recipes (43)
Rick Stein's India
Episode 1
BBC Two
Recipes from this episode