Mamak Coconut Egg Curry
By Rempapa
Published on 24 September 2024
This egg curry is quick to make but full of flavour. Starting with a Mamak spice paste infused with fresh curry leaves and roasted cumin, just add coconut milk and boiled eggs for a flavourful curry. Make sure you have plenty of rice or paratha to mop up the fragrant sauce.Time and servings
20 minsTotal time
2Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 4 medium free-range eggs
- 2 tbsp Rempapa Mamak Curry Leaf & Roasted Cumin Curry Paste
- 1 tbsp coconut or vegetable oil
- 200ml coconut milk
- 100ml water
- 1 shallot, thinly sliced
- 4 coriander sprigs, leaves picked and roughly chopped
- 250g pouch microwavable rice pouch or paratha, to serve
Method
Step 1
Bring a pan of water to the boil then gently add the eggs, reduce the heat to a gentle simmer and cook for 5 mins. Drain and run under cold water. Peel and halve when cool enough to handle.Step 2
Meanwhile, set a pan over a medium heat and the oil then fry the curry paste for 5 mins, until fragrant. Stir through the coconut milk, 100ml water and a pinch of salt then bring to a simmer.Step 3
Add the halved eggs to the curry sauce, sprinkle with coriander and shallot then serve with rice or parathas to mop up the sauce.