In Memory Of Karen Nicole Smith, 1972 - 2016

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.

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43 Comments

  1. April 11, 2019 / 12:07 pm

    Wow, will try this recipe.

  2. June 12, 2017 / 8:30 pm

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

  3. Dolores
    March 31, 2017 / 5:00 pm

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

  4. October 1, 2016 / 6:09 am

    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

  5. jimmey
    August 2, 2016 / 5:04 pm

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

  6. KC
    November 8, 2015 / 7:56 am

    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.

  7. Maria
    August 25, 2015 / 12:06 am

    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.

  8. sati
    May 3, 2015 / 6:15 pm

    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

  9. Sherber
    April 3, 2015 / 7:40 pm

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

  10. August 11, 2014 / 5:22 pm

    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

  11. SC
    July 2, 2014 / 12:16 pm

    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.

  12. Jenny
    June 3, 2014 / 5:18 pm

    Sounds interesting. Reading your note it is sad that there are those out there who would be so vicious. Maybe their anger comes from not eating properly. I think I would probably have posted it here as well considering I have vegetarian friends who eat dairy & eggs. Keep up the good work.

  13. Roos
    February 17, 2014 / 10:23 am

    Nice recipe. Wil try it!
    Suggestion; in my country, originally from the Caribbean, we fry the boiled eggs with the curry. It really taste great!

  14. January 11, 2014 / 8:29 pm

    Hi Chris , I first experienced curried eggs way back in 1959 whilst serving in the British Royal Navy. The Chief Chef put curry on the menu one day and the guys loved it so from then on we got every thing curried! You name it he curried it! When it came to curried eggs we thought that was the “last straw” but they were absolutely delicious it became a regular item on the menu. Haven’t had them since leaving that ship in 1961 so your recipe is a great reminder of a very tastey dish which will find it’s way on my table very soon.

  15. natalie
    September 23, 2013 / 1:49 pm

    i have to try that one

  16. Frances Lyn
    September 21, 2013 / 4:19 pm

    Chris,

    I live in Trinidad and I never heard about curried eggs before. Thanks for the recipe, I am definitely trying this.

  17. Tascha Samuel
    June 6, 2013 / 9:14 am

    Dear Chris.
    Here in Suriname, South America we make this very often. However what we do is fry the boiled.. yess the boiled eggs in hot oil This gives it a crinkly brown skin which soaks up the curry taste. And with a knife before frying me make small incisions in the boiled eggs again to have the curie sauce seep in the eggs. We do not cut them in half until we serve them up….And we use much more massala powder and less tomato

  18. Sharon
    March 7, 2013 / 9:25 am

    I made this last night, followed it step by step but it was too watery so I added a bit more curry powder. Also if you are going to eat with roti (which I did) it just isn't enough gravy. Once I fixed it up, it was good.

  19. Bethany
    January 22, 2013 / 2:25 pm

    This looks delicious! One of my Indian friends suggested this dish too, so apparently its Americans that have been sleeping on it. I can’t wait to give it a try.

  20. Sankat
    December 3, 2012 / 1:42 pm

    Suggestion:

    Fry/sautee the bioled eggs in a little oil before currying. The texture of the 'skin' becomes amazing.

  21. Grace
    October 11, 2012 / 8:20 pm

    Love this dish . My Guyanese friend shared his food with me. I fell in love with Guyanese food.
    Grace

  22. Tulani
    August 14, 2012 / 4:44 pm

    I love your site, videos and everything. Ive tried your recipes and enjoy them very much. You've opened brand new doors for spinach for me and I am def gonna try these curry eggs. Thank you 🙂

  23. Nudleek
    July 20, 2012 / 9:32 am

    I can'5 wait to try your jerk recipe. Can I substitute habanero for s, bonnet pepper? Is it one to one sub?

    • honeybooboo
      December 6, 2012 / 8:54 pm

      yes you can use habenero

  24. Lynda
    March 31, 2012 / 5:45 am

    I cook egg curry quite often so thank you for your delicious version

  25. mikki
    January 22, 2012 / 4:38 pm

    We had something similar in Kenya several years ago. It was delicious, can't wait to try your recipe!
    Thanks for the post.

  26. Hilda
    October 5, 2011 / 6:28 pm

    Hilda
    Greeting, Just discovered your site and plan on passing it on to all my family and friends.

  27. Hilda Cannella
    September 30, 2011 / 11:15 pm

    hi mi querido Chris, buenas noches y q Dios me lo bendiga, deverdad me quito el sombrero, x ser tan buen cocinero, ojala pueda yo aprender un poco a cocinar asi, su mama debe de sentirse orgulloza de Ud verdad? Espero ganarme el libro, cuidese y continue con su buen trabajo..

  28. September 1, 2011 / 12:12 pm

    Sam & shanny I do the same thing! fry the egg after its hard boiled to give it that brown look plus when u fry the egg it holds the curry to the egg like some sort of super sponge! Egg Curry (yes im guyanese lol) one of my faaavvv dish of all time. bravo to the recipe

  29. August 29, 2011 / 3:00 pm

    Simply wanna input that you have a very decent web site , I enjoy the design it really stands out.

  30. shanny
    July 16, 2011 / 7:58 pm

    I make this all the time but I fry the boiled eggs untill golden brown first then add to curry it has a nice crunchy coating .

  31. Roland
    May 25, 2011 / 4:02 am

    Wow. This is definitely a must try! Thanks for the recipe.

  32. Grace Roberts
    May 19, 2011 / 10:47 am

    Hi Chris,
    Nice recipe, please do not send me emails to this email address because I no longer have this email. My new email is now: [email protected]

  33. sharon
    January 14, 2011 / 7:31 pm

    Hey i recently discovered your website…and i got to say…I LUV IT,,,,i love the receipts they have helped me greatly in the kitchen!!!keep up the good work!!!

  34. olive garden recipes
    December 5, 2010 / 2:58 pm

    You make my kitchen life so much more interesting with these variations you give us. Thanks once again!!

  35. tania
    November 24, 2010 / 8:52 am

    I tried the recipe this morning. Simple but good. I made it with plantain. Next time I will try the bake. I am also trying your oxtail recipe for thanksgiving. Wish me luck

  36. November 16, 2010 / 8:22 pm

    Heard of but never tried this

  37. Maureen
    November 16, 2010 / 1:25 pm

    Hi Chris, I make the same dish but I also add potatoes and some salt fish the way my mom used to make it.

  38. sam
    November 16, 2010 / 9:15 am

    ypu can also fry the eggs whole and then put it in the pot with the aloo

  39. ayanna ayeni
    November 13, 2010 / 7:15 pm

    wow looks good I am going to try it and sees how it comes out and taste !! love to try new things

  40. SLH
    November 13, 2010 / 9:30 am

    I do the same thing, except instead of curry powder I use Garam Masala and some tomato paste. It is Sindi Style Stewed Eggs.

  41. david wears
    November 13, 2010 / 8:50 am

    You make my kitchen life so much more interesting with these variations you give us. Thanks once again!!

    • Angela Francis
      August 23, 2012 / 5:38 am

      Thanks for the recipes I can now vary the way how I prepare eggs.

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