Ingredients
For 6 servings. All ingredients are generic, never brand names.
- Onion, chopped1
- Garlic cloves5
- Wiri wiri or scotch bonnet pepper1
- Thyme3 sprigs
- Green seasoning (shallot, celery, thyme, garlic blend)3 tbsp
- Vegetable oil4 tbsp
- Salt1 1/2 tsp
- Black pepper1/2 tsp
- Guyanese curry powder3 tbsp
- Geera (roasted ground cumin)1 tsp
- Garam masala1 tsp
- Water700 ml
- Eggs, hard-boiled and peeled8
Method
- BaseHeat the oil; fry the onion, garlic, pepper and green seasoning until fragrant.
- SauceMix curry powder with a little water to a paste; fry it in the hot oil until dark and fragrant; add the protein, turn to coat, add water and simmer.
- AddAdd the boiled eggs in the curry paste; simmer 5 minutes.
- ServeServe with white rice or roti.
Nutrition per serving
| Calories | 139 kcal |
|---|---|
| Protein | 10.1 g |
| Carbohydrates | 9.1 g |
| Fat | 7.4 g |
| Fibre | 3.6 g |
| Sugar | 1.7 g |
| Sodium | 695 mg |
| Saturated fat | 2.2 g |
| Serving size | about 230 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Eggs, Celery.
Quick answers
How long does Egg Curry take to make?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Egg Curry?
About 139 kcal per serving, with 10 g of protein. The recipe makes 6 servings of about 230 g each.
Which allergens does Egg Curry contain?
Based on its ingredients it contains Eggs, Celery. Always check the labels of packaged ingredients.
Where is Egg Curry from?
Egg Curry is a main course from Guyana. Guyanese eggs curry, cooked in a dark, fragrant curry gravy.