Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 3-4

A very Anglo-Indian egg curry recipe

rate this recipe Thanks for rating!

Ready in 40 minutes

6 medium eggs
400g potatoes, cut into medium dice
1 tsp coriander seeds
1 tsp cumin seeds
Seeds of 3 cardamom pods
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/4 tsp crushed dried chilli (optional), plus extra to garnish
15g butter
1 tbsp olive oil
3 garlic cloves, chopped
2 medium onions, finely diced
3 celery stalks, finely diced
2 tbsp passata
284ml carton double cream
Coriander leaves, to garnish

Add to my cookbook

Print this recipe

Email a friend

1. Cook the eggs in boiling water for 8 minutes. Drain, cool slightly and shell. Set aside.
2. Meanwhile, cook the potatoes in boiling salted water for about 6 minutes, until tender but not falling apart. Drain and set aside.
3. Grind the coriander, cumin and cardamom seeds in a pestle and mortar, then mix with the rest of the spices. Put a large, deep frying pan over a medium heat. When hot, add the spices and dry-fry for 1 minute, until fragrant. Add the butter and oil and, when it fizzes, add the garlic, onions and celery. Fry for 10-12 minutes, until they start to brown.
4. Add the potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, place the eggs on top or stir through. Garnish with coriander leaves and extra crushed chilli.

Nutritional info

Per serving (based on 4): 636kcals, 54.7g fat (28.7g saturated), 16g protein, 23.6g carbs, 5.3g sugar, 0.5g salt

Wine Recommendation

Wine note: The Semillon grape is best, or a Chardonnay-Semillon blend.

Other recipes by Tom Norrington-Davies

Other Indian recipes

Quick chicken tikka masala recipe

Keema lamb mince recipe

Chicken curry recipe

Tomato chutney recipe

Vegetable curry recipe

Spiced vegetable curry recipe

Cauliflower and sweet potato balti recipe

A very Anglo-Indian egg curry recipe

Biryani-style baked chicken and rice recipe

Lamb and pea keema curry recipe

BBQ recipes

Picnic dishes

Fast family food

In This Month's Issue

This month's cover dish

Rum-soaked baked peaches with Jamaican ginger cake recipe

Try these new recipes:

Raspberry and clotted cream ice cream recipe

Raspberry maple shortcakes recipe

Glazed raspberry and white chocolate tarts recipe

Raspberry fool sundaes with elderflower thins recipe

Roasted tomato and creamy goat’s cheese tart recipe

Summer pudding stacks recipe

Toffee fudge and strawberry cheesecake recipe

Breast of lamb stuffed with feta and mint recipe

Oriental mushroom and pak choi stir-fry recipe

Chicken and chilli chocolate stew recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

August issue on sale 3 July

50 easy summer recipes... Brilliant no-cook suppers... Bill Granger's easy Indian... Gordon Ramsay's protégé, Jason Atherton of Maze Grill, cooks perfect steak... Foodie's guide to the A1...

Win a Belling range cooker

There are four to be won, each worth £1,199 each.

Buy 3 issues of delicious. for just £1

At last, the subscription offer of your dreams...