Eggs in coconut masala with asparagus


What an intense couple of weeks. I’ve been working 15 hour days towards a hugely important and all-consuming deadline. There’s been bickering, frustration, expletives, late night taxis, printing issues, a few tears, lots of flat whites, lengthy rendering times, desk-based lunches and dinners (with a necessary couple of glasses of wine). I left work today at lunch time, relieved to have finished but utterly exhausted. A three hour sleep followed, and then I awoke to an appetite for nice home-cooked food. Something I’ve not had for a while.

I just about had the strength to request the short list of ingredients from the shop via Scott and then knock up this super easy and quick curry based on one from Rick Stein’s brilliant India. I just added asparagus for greenery and crunch, and slightly increased the quantity of turmeric. It was just the ticket – full of protein, sweet, and comforting in a way that only a hot bowl full of something with a creamy coconutty sauce can be. I’ve never tried egg curry before and would recommend this to a fellow newbie. I served this with mushroom pilau, a nice accompaniment.


You will need:

6 free range eggs, hard boiled
15 or so spears of asparagus, trimmed and halved
2 red onion, thinly sliced
4cm grated ginger
1 tspn mustard seeds
2 tspn turmeric
1 tspn chilli powder
1 tspn sugar
1 tspn salt
400ml coconut milk
3 hot green chillis, sliced
Vegetable oil
Fresh coriander, to serve


1 – Heat a frying pan and add a couple of tablespoons of oil; once hot add the whole hard boiled eggs and fry for a couple of minutes til golden all over
2 – Add the mustard seeds, turmeric and chilli powder and stir. Cook for 30 seconds before adding the coconut milk
3 – Bring the coconut milk to a simmer and add the red onion, ginger, chilli and asparagus. Simmer for 8 minutes or so until the asparagus is tender and the coconut milk has reduced so it’s thick. Stir in the salt and sugar
4 – Slice the eggs in half to serve and scatter with coriander



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