Midnight egg curry

For when you want an egg curry at midnight.


  • Eggs, 4, hard boiled, shelled
  • Onion, 1 large, diced
  • Garlic, 4 cloves, minced
  • Ginger, 1 inch, grated
  • Curry leaves, small handful
  • Ground cumin, 1 teaspoon
  • Ground coriander, 1 teaspoon
  • Ground turmeric, 1 teaspoon
  • Garam masala, 1 teaspoon
  • Cinnamon bark, 2 sticks
  • Chopped tomatoes, 1 tin


  1. Take a good-sized pan, add a little olive oil followed by the onion.
  2. Fry on a medium heat until the onion starts to turn translucent.
  3. Add the garlic and ginger and fry for a few minutes.
  4. Add the ground cumin, coriander, turmeric, garam masala and curry leaves and fry until the mixture is of a tacky consistency. Take care not to burn the spices! Add a splash of water if necessary.
  5. Add the tinned tomatoes, followed by a tin of water then give the pan a good stir, dislodging all the spices that may be clinging to the bottom of the pan.
  6. Add the cinnamon sticks and the eggs.
  7. Cook on a low heat with the lid on for 30/40 minutes, stirring occasionally.
  8. Remove the lid and gently reduce until thick, stirring occasionally.
Tag: egg