Simple Malaysian Egg and Potato Curry Recipe

Friday is considered our meat-free day in our house and I often cook either fish pie, salmon tortilla or egg curry for dinner. There are many ways of making this simple curry, this is just one of them. I have used cabbage in my curry as well as dried anchovies (ikan bilis) but you can omit both or use anchovies/chicken/vegetable granules instead.  I have also served the curry with a mixed vegetable dish as well as rice and papadums. I also tend to add a dollop of of Greek Yoghurt on my children’s plate to make the curry less spicy as I have used Malaysian Meat Curry powder (you can use any mild curry powder instead).

In this recipe, I have also added a little bit of coconut milk (this is optional) as well as ground almonds to help thicken the curry (again, you can omit this is you have a nut allergy).

Here’s a short youtube video on how to make this simple Egg Curry.

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Here are more recipes for you to try:

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Quick and Easy Tandoori Chicken Recipe

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Simple Malaysian Egg Curry Recipe

yeahfoodie Friday is considered our meat-free day in our house and I often cook either fish pie, salmon tortilla or egg curry for dinner. There are many ways of making this… Main Course Simple Malaysian Egg and Potato Curry Recipe Indian Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4-6 Boiled Eggs
• 1 Tbsp Ghee (Clarified Butter) or Vegetable Oil
• Spices, 1 cinnamon bark, 4 cloves, 3 cardamon pods, 1 tsp cumin, 1 tsp aniseed, 1 star anise
• 2 tablespoon curry powder
• 1 Medium sized onion, diced
• 2-3 Garlic pips, diced
• 1/2" Ginger, sliced and diced
• 2 Medium sized potatoes
• 3 Tomatoes chopped
• Handful of Fresh Curry Leaves
• Dried Anchovies or Anchovies Stock Granules (Optional)
• Coconut Milk or Fresh Cream or Milk (Optional)
• Water (I've used about 500ml) you can add more if you like
• 1-2 Tbsp Ground Almonds (Optional)
• Quarter Cabbage, cut small (Optional)
• Handful of Fresh Coriander Leaves
• Salt to taste

Instructions

1. Heat pan, add ghee and then add the spices and fry then for a minute

2. Add in the onions (half first) till its slightly brown then the balance onions, garlic, ginger and then the curry leaves. Fry it till you get a fragrant aroma for a few minutes.

3. Mix the curry powder with some water to make a thick paste and then add this to the pan. Cook for a few minutes.

4. Next, add in the water and stir slowly till the curry powder has mixed well with the water

5. Once the curry has has a first boil, add half the tomatoes and let it simmer for for a few more minutes.

6. At this point, add the potatoes and balance of the tomatoes.

7. Add in the dried anchovies or stock cube now, simmer until potatoes are half cooked.

8. Next add in the cabbage

9. If you are adding the ground almonds, add it now and cook until cabbage and potatoes are cooked through and curry turns nice and thick. Add salt to taste.

10. Finally add in eggs and fresh coriander leaves. Stir and serve with rice, chapattis or naan bread.