Egg curry

“This is a true curry in a hurry. I remember enjoying it with buttered white bread to soak up the sauce, which is exactly what the home-made buttery, flaky paratha does.”- Clement Pedro

1. When the pastry is soft enough to handle without breaking, roll each sheet into a large sausage-like shape. Cut each roll into 4 equally sized portions and stand each piece upright on the cut side. Lightly flour your work surface.

2. Press down into a patty shape, then roll out the dough to the desired size. Place in the freezer while you make the curry – they can be cooked from frozen.

3. To make the curry, boil the eggs for 6 minutes. Remove from the water and place in cold or iced water. Once cool enough to handle, peel the eggs and set aside.

4. Heat the oil in a pan over a medium heat. Add the onion and cook until it starts to brown, then add the garlic and ginger and cook for 1 minute. Add the turmeric, curry leaves, mustard seeds, coriander and garam masala. If the pan looks a little dry, add another tablespoon of oil and some water. Cook for 1 minute or until fragrant. Stir in the tomato paste, sugar and chilli, then add the water and mix through.

5. Cook for about 10 minutes or until the liquid has reduced, then add the eggs and gently stir through, spooning the sauce over the eggs making sure they are all covered.

6. Cook for a further 5 minutes, then turn off the heat and cover with a lid while preparing the paratha.

7. Heat a non- stick pan over a medium heat. Add a few paratha to the pan and cook for 2 minutes on each, side or until both sides are golden and flaky. Repeat with the remaining paratha. Serve with the egg curry, garnished with coriander.

Find more egg recipes here.  

Photography: Jan Ras
Production: Abigail Donnelly 
Food assistant: Leila-Ann Mokotedi