Thursday, May 28, 2020

Malaysian Egg Curry/Kari Telur Malaysia

You might be wondering why this curry is known as Malaysian Egg Curry. When it's cooked in my kitchen by an authentic Malaysian like me, it has to be a Malaysian version. Plus, this is a recipe I put together myself, so it makes sense, right? Curries are also healthy. Did you know that? Spices contribute to healthiness, and chilies can help increase your metabolism and burn calories. Maybe that's why I can still maintain my shape and size? But remember, too much curry can increase your body heat, so drink plenty of water. The moral of cooking and eating is that too much of any kind of food can be unhealthy, so moderation is key. Shall we get to the recipe now?


3 eggs, boiled and peeled

5 shallots, chopped

5 garlic cloves, chopped

2 green chilies, sliced

Spices: 1 cinnamon stick, 1 star anise, 2 bay leaves, a few cloves

3 potatoes, sliced

3 tomatoes, sliced

Kashmiri chili powder, as needed

1/4 cup coconut milk

Some coriander leaves

Water, as needed


Salt to taste



Heat 3 tablespoons of oil in a pan.

Add the chopped shallots, garlic, green chilies, and spices. Sauté until softened.

Add the sliced tomatoes and Kashmiri chili powder. Stir and cook until it forms a masala paste.

Add the sliced potatoes and stir to coat with the masala.

Pour in water as needed to cover the potatoes. Simmer until the potatoes are cooked.

Season with salt.

Add the boiled eggs.

Pour in the coconut milk and simmer until heated through.

Turn off the heat and add the coriander leaves.

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