We have the lovely Nigella to thank for inspiring this recipe. I can’t believe I hadn’t ever thought to make a curry using eggs. It’s such a brilliant idea.
Simmering the egg in a coconut creamy curry sauce gives you a more substantial sauce thanks the the whites and the creamy oozy egg yolks as contrast. So so good!
Malaysian Golden Egg Curry
- 1/4 large white cabbage
- 3-4 teaspoons curry powder
- 1 can coconut milk 400mL / 14oz
- 1 tablespoon fish sauce or soy
- 2 tablespoons lime juice
- 4 eggs
- 1 bunch coriander (cilantro) to serve
Heat a medium saucepan on a medium high heat. Finely slice cabbage and add to the pot with a little oil and a pinch of salt. Cover and cook, stirring often until cabbage is softened but not mushy. About 5 minutes.
Divide cabbage between two bowls. Return pot to the heat and add curry powder, coconut milk, fish sauce and lime juice. Taste and season with salt or more fish / soy sauce if needed. Bring to a simmer.
Add eggs and simmer for 3 minutes or until whites are set and yolks are still runny.
Top cabbage with 2 eggs each and spoon over the sauce. Scatter with coriander (cilantro) and serve hot.
WINE MATCH: A buttery chardonnay.
Variations & Substitutions for Malaysian Golden Egg Curry
different veg – replace cabbage with chopped cauliflower, broccoli or brussels sprouts.
more veg – soften a diced onion before cooking the cabbage. Add snow peas, peas, capsicum (bell peppers) and/or bean sprouts at the end.
more substantial – use coconut cream and / or serve with a few handfuls roast cashews, almonds or peanuts.
egg-free – use chicken or tofu instead. Simmer until just cooked.
carb-lovers – serve with steamed rice, roti, warm flat bread, tortillas or cooked noodles.
different spicing – garam masala can be used instead of the curry powder.
hot! – add some fresh or dried chilli or serve with a drizzle of chilli oil.
cabbage (white) – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
curry powder / fish sauce (or soy) / coconut milk – keep them in the pantry.
lime – will keep in a plastic bag in the fridge for months.
eggs – will keep in the fridge for weeks or use for another meal.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
Cook the cabbage and curry sauce ahead but don’t add the eggs or coriander. Will keep for about 2 weeks in the fridge or freeze. To serve bring curry back to the simmer and cook eggs. Top with fresh coriander.
More Recipes like Malaysian Golden Egg Curry
- Quick Tuna Curry Bowls
- ‘Buy Nothing New’ Curry
- One Pot Cauliflower, Chicken & Peanut Curry
- Plan-B Dry Curry
- Curry Stuffed Eggplant with Yoghurt
Do you poach the eggs in the sause or are they pre boiled?