A very Anglo-Indian egg curry recipe

By Tom Norrington-Davies

  1. Serves 3-4
  2. Ready in 40 minutes
  3. Rating

This is based on a South Indian kari – or sauce – for hard-boiled eggs. I have anglicised it slightly with the addition of celery and potato. It’s good with rice, but you can’t beat it with wilted spinach and lemon wedges. Cold, it makes a great picnic salad.

tried and tested
A very Anglo-Indian egg curry


  1. 6 medium eggs
  2. 400g potatoes, cut into medium dice
  3. 1 tsp coriander seeds
  4. 1 tsp cumin seeds
  5. Seeds of 3 cardamom pods
  6. 1/2 tsp ground ginger
  7. 1/2 tsp ground turmeric
  8. 1/4 tsp crushed dried chilli (optional), plus extra to garnish
  9. 15g butter
  10. 1 tbsp olive oil
  11. 3 garlic cloves, chopped
  12. 2 medium onions, finely diced
  13. 3 celery stalks, finely diced
  14. 2 tbsp passata
  15. 284ml carton double cream
  16. Coriander leaves, to garnish


  1. 1. Cook the eggs in boiling water for 8 minutes. Drain, cool slightly and shell. Set aside.
  2. 2. Meanwhile, cook the potatoes in boiling salted water for about 6 minutes, until tender but not falling apart. Drain and set aside.
  3. 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. 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

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


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October 17

I have done this a few times and it is really really delicious and reheats well the next day if it is not all eaten


June 13

Looks delicious! If you would like to learn how to cook other authentic Indian dishes in a hands on manner, why not try an Indian cookery class. There are Indian cookery classes running in St Albans. Use the following link, www.absoluteindiancookeryclasses.com

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