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Malaysian Egg Curry & Return of The Gannets

Where have you gone my lovely sunshine? For one day you graced us with your presence and back into hiding you went, all you left behind was a glowing red line across the back of my neck, evidence that you truly had visited . Our beautiful Gannets were happy as the sun shone, they played on the blustery sea air, swooping and diving, showing off to their mates, they are home again for the season. When the wind blows onshore we can hear their calls from our deck, they know summer is on it’s way even if the sun doesn’t always play it’s part in the deal.

As the weather changed again the salads went to the back of the fridge and a quick spicy Malaysian curry made an appearance for lunch. The recipe is slightly adjusted from Alice Hart’s book, Vegetarian to suit the ingredients I had on hand, it’s one of my favourites because it is so quick to prepare and full of fragrant flavours.

Ingredients – 4 portions

Serve with Basmati or Jasmine rice

8 soft boiled eggs

1 Tbsp coconut oil

4 spring onions, thinly sliced

3 cloves garlic

2 inch fresh ginger, grated

1 tsp cumin seeds, ground

1 tsp coriander seeds, ground

1 tsp turmeric powder

1 chili, chopped

400ml chopped tinned tomatoes

2 Tbsp tamarind paste

100ml coconut milk

1 Tbsp brown sugar

salt to season

large handful fresh coriander, chopped


In a large frying pan heat the coconut oil over a medium heat.

Add the spring onions, ginger and garlic and saute for 2 minutes.

Add the ground cumin, coriander, turmeric, chili & tomatoes to the pan and saute for 5 more minutes.

Stir in the tamarind paste, coconut milk and brown sugar, season with salt to your taste.

Simmer for 5 minutes until the sauce starts to thicken and then add the boiled eggs.

Cook for a few more minutes to warm the eggs through.

Scatter with fresh coriander and serve with rice

21 Comments Post a comment
  1. A beautiful curry! So flavorful, comforting and warming. Lovely clicks too.



    November 12, 2012
  2. love those photographs……and the curry! lol

    November 12, 2012
  3. Jueseppi B. #

    Reblogged this on The ObamaCrat.Com™ and commented:
    Delicious egg curry dish from Pease Pudding, a twist on plain old boiled eggs.

    November 12, 2012
  4. That looks delicious 😉

    November 12, 2012
  5. This is fantastic, my mum (in NZ) used to make curried eggs years and years ago, i can still taste them, but in those days there was no such thing as canned coconut milk or the like, even some of these spices just were not on the shelves, so i am surely going to make this with my lovely farm eggs and your fragrant recipe.. I am excited about this one and more than a little envious of your spoon!! have a lovely spring day .. c

    November 12, 2012
  6. Your egg curry looks delicious! I’ve never seen a gannet before… They are such beautiful birds!

    November 12, 2012
  7. I love curries and malaysians are great. I can even taste the flavor of that egg or tasting the yolk blended with that curry sauce. I love the pan and the spoon also, that printed time in the spoon is just marvelous.

    November 12, 2012
    • peasepudding #

      the spoon is gorgeous, I am lucky my Mum picks little treasures up like this for me in the UK. It would be lovely to know the history behind these things wouldn’t it.

      November 12, 2012
  8. I thought the combination was a bit strange but can’t wait to try this.

    November 12, 2012
  9. I love curried eggs. A quick and satisfying meal.

    November 12, 2012
  10. Great photo of the coast. I haven’t had curried eggs for so long. I used to love them. Are you going to Taste of Auckland this weekend?

    November 12, 2012
    • peasepudding #

      Hi Suzanne, i am going this evening, Thur. What about you?

      November 13, 2012
      • Saturday afternoon. I have the Premium ticket with $40 of crowns. Looking forward to it.

        November 13, 2012
  11. Richmond Treats and Kansas City Eats #

    Beautiful post! Can’t wait to try this!

    November 13, 2012
    • peasepudding #

      Thanks, I hope you enjoy it as much as I do!

      November 13, 2012
  12. A wonderful curry to try but have to admit it was the gannets that really stole my heart in this post.

    November 17, 2012
  13. The egg curry I grew up eating which is the Bengali cuisine is very similar but no tamarind. Sometimes these are also made with a plain omelette. I can’t wait to go home in a few weeks to eat all the things I miss. Thank you for reminding.
    I love your props, you must have such an interesting collection and so much fun hunting them.

    November 17, 2012
    • peasepudding #

      I do love buying props and I even now have a shelf unit dedicated to the which isn’t yet filled! Have fun at home and I must try that omelete too.

      November 17, 2012
  14. Happy it is starting to be sunny now but still a bit chilly compared to our usual spring-summer weather. Anyways you made miss Malaysia with this post, I usually order this with roti.

    November 18, 2012
    • peasepudding #

      Hi Raymund, I can just imaging dipping the roti into this sauce, next time I will have it with roti!

      November 19, 2012

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