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Egg Curry

Serves 4


8 hens eggs or 12 pullets eggs2 teaspoon chopped garlic
2 teaspoon chopped ginger
2 large tomato
1 teaspoon Panch Puran
2 teaspoon Kathmandu Masala

1 teaspoon salt
1 large onion
2 tablespoon chopped fresh dill 60 ml | 1⁄4 cup oil
120 ml | ½ cup water



  • Boil, cool and peel the eggs (to your preference) *
  • Peel and slice the onion from root to tip.
  • Roughly chop the tomatoes.



In a wok or heavy bottomed pan heat the oil until shimmering not smoking, gently lower the eggs, a few at a time so as to not overload your pan. Fry, turning occasionally, until they are browned and blistered all over. Remove from the oil and drain on kitchen paper. After frying the eggs let the oil come back to temperature and add the Panch Puran and fry 20 to 30 seconds until the seeds start to pop. Add the onion, ginger, salt, Kathmandu masala and garlic, fry until the onion is translucent and add half the water. Continue to cook until the water has evaporated, the onions are soft and sauce is just starting to stick to the base of the pan. Add the tomatoes and repeat the process until the sauce is just starting to stick to the base of the pan, stirring to prevent it from burning. Add the remaining water and the eggs, check for salt and cook until the eggs are just heated through. Don't be afraid to add a little more water if you feel your sauce needs it. Remove from the heat and stir through the dill.


Cooking the eggs

* Everyone has their own preferred method for cooking eggs, so this is just a guide.

To cook eggs to the soft set stage  place the eggs in a pan of water that just covers the eggs.  Then place the pan on a hob on high heat and bring it to the boil, do not cover or use a lid on the pan. For medium hens eggs, once the water boils, boil 3 ½ minutes and for pullet eggs 2 ½ minutes.  If you are cooking the eggs for use later plunge them straight into cold water to stop them cooking.



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