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Mamak Coconut Egg Curry

By Rempapa
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.