Egg curry

Egg curry

Egg curry is the one comfort dish that invokes so much nostalgia about growing up in Kenya. It was eaten whenever we used to get together with family and friends.

It is definitely a family favourite and a dish we still enjoy today when we all get together, whether it is in Kenya or in London.

I sometimes make this dish when I am feeling homesick and even after marriage it continues to be both mine and my husband’s go to happy dish to uplift our moods.

When Wren Kitchens asked me to get involved in their #WrenFamilyFavourites campaign to share a recipe which had a sense of nostalgia or which had been passed down through generations, I knew this was the recipe I had to share.

Serves: 4 people

Time: 1 hour

Equipment – 1 saucepan and 1 kadai or wok

Ingredients

  • 4 eggs
  • 1 large tomato, pureed.
  • 1 large red onion, chopped
  • 1 green chilli, chopped
  •  3 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • handful chopped coriander
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red chilli powder
  • 1/2 tablespoon peppercorns
  • 2 tablespoons oil

Method:

  1. Fill a saucepan 3/4 with water and bring to boil. Add a pinch of salt and the eggs and turn down the heat. Let the eggs boil for 10 minutes.
  2. Meanwhile, heat 2 tablespoons oil in your kadai or wok on medium heat.
  3. Add the cumin seeds and peppercorns and when they start to sizzle, mix in the onions. It is important to let these cook till they are soft for approximately 10 minutes.   
  4. By now the eggs should be boiled so take these off heat, drain the water from the saucepan, wash the, with cold water and set aside to let them cool.
  5. Now add the garlic, ginger and green chillies to the kadai or wok and mix well. Let this cook for 3 minutes. 
  6. Pour in the tomato puree, and add the salt, sugar, crushed black pepper and ground spices.  
  7. Let this cook for around 15 minutes. You will see the gravy becoming darker as it absorbs all those wonderful spices and I can guarantee there will be a lovely aroma in your kitchen too.
  8. While the gravy is cooking, peel the shells off the eggs and slice the eggs in half.
  9. Add them to the gravy and mix well and garnish with the chopped coriander.
  10. Enjoy this dish while hot with rice or naan breads. 

What is your family favourite? Please share a photo of it on Instagram with the hash tag #WrenFamilyFavourites for a chance to be selected by celebrity icon and interior designer Linda Barker to win an AEG Professional Food Mixer worth £249.99.

You can find my recipe here:

Family Favourites

I am collaborating with Wren Kitchens for this campaign. This recipe is my own. I did not receive any payment to participate in this campaign from Wren Kitchens. 

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