Cape Malay Egg Curry

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Cape Malay Egg Curry

Cape Malay Egg Curry is a traditional South African recipe (from Cape Malay cuisine) for a classic vegetarian supper dish of eggs poached in a curry sauce base. The full recipe is presented here and I hope you enjoy this classic South African version of: Cape Malay Egg Curry.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Vegetable Recipes South-africa Recipes

This is a classic Cape Malay supper dish of eggs poached in a mild curry sauce.

Ingredients

1 onion, thinly sliced into rings
2 tbsp sunflower oil
1 small tomato, grated
1/2 tsp ground turmeric
1/2 tsp ground coriander seeds
1/2 tsp hot chilli powder
salt, to taste
1/2 tsp garam masala
8 eggs
2 tbsp coriander leaves (cilantro), to garnish

Method:

Heat the oil in a pan, add the onion and fry gently for about 8 minutes, or until golden brown. Add the tomato and all the spices (apart from the garam masala), bring to a simmer and cook, stirring frequently, for about 10 minutes, or until the flavours are well blended.

Stir in the garam masala then form evenly-spaced depressions in the mixture and crack the eggs into these. Continue cooking until the eggs are set, spooning the hot curry gravy over the eggs every now and then.

Transfer onto plates (two eggs per person) and serve garnished with the coriander leaves. Traditionally these eggs are served with puris or buttered toast.