tamil egg curry

Egg

Tamil egg curry

Food writer Shu Han Lee shares her recipe for a fragrant and creamy Tamil egg curry. Serve over steamed rice for a hearty and healthy midweek dinner.

3-4 large free-range eggs

4 tbsp vegetable oil

1 tsp fennel seeds

1 small onion, finely sliced

Thumb-size piece ginger, finely chopped

2 medium tomatoes, roughly chopped

1 tsp kashmiri chilli powder

½ tsp ground turmeric

½ tsp ground coriander

¼ tsp ground cinnamon

1 tsp tamarind paste

4 tbsp coconut milk

10 curry leaves, ideally fresh

½ tsp fine sea salt

½ tsp light brown sugar

Steamed rice to serve

Ingredients

Meals & Dishes