Simply Egg Curry

When all that is in the fridge is a reliable box of eggs why not whizz together this old fave!  A fulfilling Bangla Egg Curry

Traditionally used with boiled eggs, I've even tried it with quails eggs just to show off!

  • 8 medium sized hard boiled free range eggs
  • 3 x cloves garlic
  • 2 large onions
  • 1 vine tomato
  • fresh green chilli
  • 1 sachet Fiery Josht
  • small amount of cooking oil
  • coriander for garnishing
  1. Step 1: The Prep

    Finely slice the onions and grate the garlic. Fry the onions and garlic using a light oil on a low heat, until you reach a cameralised mixture. The mixture should turn a golden yellow colour after about 4-5 minutes. If you would like an extra spicy curry add fresh green chillis - leave these whole and continue to stir.
  2. Step 2: Curry Base

    Make a runny paste with water and your Bang spices. Pour the runny paste into the pan and continue to heat for a further 2 minutes and add a sliced tomato. Wait for oils to separate from the sauce and move onto the next step.
  3. Step 3: Add Ingredient

    Add the boiled eggs and seal the surfaces under a high heat for 1 minute. Lower the heat and simmer for 20-25 minutes under a lid. Finish by garnishing with chopped coriander and curry leaves. YUM- enjoy with friends!
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Chilli Strength:
  • 100% Natural
  • Vegan
  • No Gluten
  • No Dairy