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Egg Curry from our Coastal Cooking Columnist


Adrienne Johnston's Egg Curry dish is inspired by Naomi Duiguid's recipe in her book Burma.

To serve four people:

Follow my recipe for perfectly boiled eggs from the last column. Use 8 eggs and only

set the timer for 7 minutes. When the eggs are cool tap them all over with the back of

a spoon and drop them back into cold water. Use a small spoon to slip the shells off by

insinuating the spoon under the cracked shells and gently lifting the shells off the eggs.

The whites will be quite firm but the eggs will not be quite hard cooked through to the

yolk. Working under water makes this still easier. Rinse the eggs to get rid of every

scrap of shell and then place the eggs on paper towels to dry off.

1 medium onion peeled and sliced thin

4 cloves garlic minced

1 inch piece of fresh ginger, grated

6 or 7 curry leaves

1 big handful of fresh dill washed, dried and chopped

1 heaped teaspoon of ground coriander

¾ teaspoon of ground cumin

1 ½ teaspoon dried fenugreek leaves

½ cup coconut milk

½ teaspoon chile flakes

1 teaspoon paprika

½ teaspoon turmeric

Salt to your own taste

4 Tablespoons of sunflower seed oil (or which ever oil you prefer to cook with)

2 tablespoons of lemon juice

Rub the eggs with the turmeric and salt.

Heat a medium sized dutch oven over medium high heat. Add the oil and then the eggs

and fry the eggs on all sides. To fry the ends you might have to use tongs to hold them


Remove the eggs from the fat and add half of the onions and fry them gently till they are

light brown. Add the ginger, garlic and curry leaves and continue to sauté them... Now

add the dry spices and fry stirring till fragrant. Pour in the coconut milk, stir and simmer

for a few minutes till it is thick. Add the eggs and the dill. Add the lemon juice. Taste

and adjust the salt if needed. Serve over rice, pita bread or roti.

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