Simple Kitchen| Egg Curry Stew

Egg Curry Stew

  • Servings: 2
  • Difficulty: easy
  • Print

A fresh, light, rice recipe perfect for a late dinner.


-Cooking oil
-2 onions
-1x1cm ginger
-3 tomatoes
-Soy sauce
-Natural yoghurt
-3 eggs


  1. Boil eggs and tomatoes, removing tomatoes once the skin has burst.
  2. Peel and place aside.
  3. In a sunken pan, fry sliced onions and ground ginger on low heat and covered for 5-10 minutes or until it turns gold/yellow.
  4. Meanwhile place peeled tomatoes in a small container and crush with a fork till pasty.
  5. Add a bottlecap of soy sauce and twice as much yoghurt to the paste and continue to mix.
  6. Add royco to the paste and pour the paste into the pan, when the onions are fried to gold. (If more volume is needed, add a bit of warm water to the paste before adding to the pan)
  7. Allow to simmer for 2-5 minutes on raised heat, as you shell your boiled eggs and cut in halves or quarters.
  8. Add to the stew and mix gently. Cut up a bunch of dhania and add to the stew, again mixing gently and leaving to simmer, covered, for 2 minutes.
  9. Turn off cooker.
Serving suggestion:
This stew is best had with steamed rice.

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