Categorized |Bits and Bites, Vegetarian

Eggs In a Classic Curry Sauce.

trinidad curry eeg and aloo (12)

This is really known as “curry eggs” and when potato is added it’s called “curry eggs and aloo”, but I just had to give it a more dignified name. For those of you who’ve never had this, you’re probably debating the use of eggs in a curry, but trust me – it’s wonderful. After posting a teaser on the facebook fan page it was clear that quite a few people (even those from the islands) have never experienced this dish. Some had reservations about the eggs and curry combination, while others raved about how tasty a meal this can be. I have to agree with the tasty verdict.

You’ll Need…

4 boiled eggs
1/2 onion sliced
2 cloves garlic sliced thin (or crushed)
1/2 tomato sliced
1/2 teaspoon curry powder
1 scallion
dash of black pepper
1/4 hot pepper (I used habanero)
1 tablespoon vegetable oil
1/2 cup water
salt to taste (less than 1/4 teaspoon)

* When using hot peppers you can minimize the heat factor by not using the seeds.

*NOTE! You’ll notice that I placed this post within the vegetarian section. I did some research online and found that some vegetarians do eat eggs and dairy, so to avoid any nasty emails and comments… if you’re a vegetarian and don’t partake in eggs please accept my apologies for posting this within this section. Sadly, I do receive hate mail for simple things like this.

Prepare the onion, hot pepper, garlic, scallion and tomato and set aside. Then put the eggs to boil. Here’s a tip I got from Caron when she makes her pasta salad and boils eggs – you’ll get perfectly boiled eggs every time. Put the eggs to boil on a medium to high flame (cover eggs with cold water and bring to a boil), then as soon as it comes to a vigorous boil, turn off the heat, cover the pot and let it stand in there for 10-12 minutes.

trinidad curry eeg and aloo (2)

trinidad curry eeg and aloo

Heat the oil in a sauce pan on medium/high heat, then add the sliced onion and garlic and allow to cook for a few minutes. Until they go soft, release their aromatic oils and stars to brown on the edges. Then turn down the heat to medium /low and add the curry powder and slices of hot pepper (if you need some good madras curry powder, check out the store – where you can find tons of Caribbean goodies) and stir. Allow this to cook for about 3-4 minutes, so the curry won’t have a “raw” taste to it.

trinidad curry eeg and aloo (3)

trinidad curry eeg and aloo (4)

trinidad curry eeg and aloo (5)

The next step is to add the water and give it a good stir and bring it up to a gentle simmer. Then add the slices of tomato and scallion and top off with the eggs. Cut the eggs in half before adding and be very gentle at this point forward, since the eggs will fall apart easily. Add the salt and black pepper at this point as well.

trinidad curry eeg and aloo (6)

trinidad curry eeg and aloo (7)

trinidad curry eeg and aloo (8)

trinidad curry eeg and aloo (9)

On low heat, cover the pot and allow to cook for abut 4-5 minutes, so the sauce thickens and all the flavors get a chance to marry together. If you find that the sauce is a bit runny, cook for an extra minute or two with the pot uncovered.

trinidad curry eeg and aloo (10)

trinidad curry eeg and aloo (12)

I usually enjoy this with roti and/or fry bake (see the recipe search tool on the top right side of the page for those recipes), but it’s just as tasty on a bun (sandwich), with sliced bread or any other way you enjoy your curry. Probably makes a great topping for rice, but my thing is roti.

Don’t forget to leave me your comments below, even if it’s just to say hi – it’s appreciated! And before you go I’d like to remind you to connect with me on facebook and twitter using the links on the right side of the page. This is where you’ll also be able to view the cooking videos I’ve created and the collection of pictures I’ve put together for your viewing pleasure.

Print Friendly
FavoriteLoadingAdd to My Favorite Recipes

42 Responses to “Eggs In a Classic Curry Sauce.”

  1. Indra says:

    I agree with Sati, frying the eggs is a great suggestion. Delicious! Great job Chris, keep it up.

  2. Dolores says:

    I am a Trini and I haven’t heard of curry eggs I will be trying but I will be trying it

  3. Alcia says:

    Chris you have such a wonderful smile you make everything so simple the receipies are so affordable thank you for smiling do you have a receipie for coconut tart. Thanks keep on smiling

  4. jimmey says:

    have you done a video of curried egg.?i can’t seem to find it

  5. KC says:

    Hi Chris! Been enjoying your recipes for something. Just a suggestion. Could you starting stating the number of serving in the meal and the total time to prepare it. This will help tremendously when you want to decide what to cook and long it will take to be prepared. Thank you. Keep doing the great job your are doing.

  6. Maria says:

    Chris, the link to store to purchase the Madras Curry is not working. I would really like to know where I could find a good curry powder. Please fix link. Thanks.

  7. sati says:

    Lovely recipe that my mama got from her mother in law (my ajee)….one variation though…. she fries the boiled eggs so that it gets a crisp on the surface…wonderful taste..thanks Chris

  8. Sherber says:

    Chris, I use eggs (cut in half – like yours) in curried eggplant and potatoes (instead of meat)

  9. Joceyline says:

    Hi Chris, you made this half coolie girl very happy. It brought back memories of my dearly departed grandma making egg curry and aloo with roti for me as a little girl in Guyana long log time ago……Lol. Thank you very much. Made it for my grand daughters and surprisingly they loved it. Keep on doing the things that bring us a piece of home and a smile on our face…..Memories!!!!!!! Love you man

  10. SC says:

    Hi Chris, my mom would ‘chunkay’ the eggs first (no halving), so that the outside would be nice and crisp, it adds a different dimension to it.


Leave a Reply



  • Tags
  • Popular
  • Latest
  • Comments
  • Subscribe