Egg Curry
Snacks • Malaysia
How to Make Malaysian Egg Curry (Traditional & Healthy Version)
Egg Curry, known locally as Kari Telur, is a beloved dish in Malaysian South Indian communities, celebrated for its rich, aromatic gravy and comforting flavors. This vegetarian dish is a staple in many Malaysian homes, especially in regions with strong Indian heritage like Penang and Klang Valley. The curry combines hard-boiled eggs simmered in a fragrant blend of spices, fresh local ingredients like lemongrass (serai), curry leaves, and sometimes pandan for an extra layer of aroma. The use of santan (coconut milk) gives the gravy a creamy texture while keeping it light and suitable for calorie-conscious eaters. Malaysian Egg Curry is a testament to the country’s multicultural food tapestry, perfectly fusing Indian spices with Malay cooking methods. It offers a comforting yet exciting taste, ideal for breakfast or a light lunch, often enjoyed with roti canai, steamed rice, or even as a protein-rich snack. This health-conscious version uses minimal oil and loads of fresh vegetables, making it a nutritious choice for anyone seeking authentic Malaysian flavors without excess calories.
Ingredients(for 1 medium bowl (with 2 eggs per serving))
- 4 large Eggs (Telur)
- 1 medium, sliced Red onion (Bawang merah)
- 3 cloves, minced Garlic (Bawang putih)
- 1-inch piece, minced Ginger (Halia)
- 1 stalk, bruised Lemongrass (Serai)
- 1 sprig Curry leaves (Daun kari)
- 1 medium, diced Tomato
- 2 tablespoons Curry powder (Malaysian-style)
- 1/2 teaspoon Chili powder (Serbuk cili) - optional
- 1/2 cup Coconut milk (Santan, light)
- 1 cup Water
- to taste Salt
- 1 tablespoon Cooking oil (Can use canola or sunflower oil)
- For garnish Fresh coriander (Daun ketumbar) - optional
Instructions
- 1
Hard-boil the eggs: Place eggs in a saucepan, cover with water, and bring to a gentle boil. Simmer for 8-10 minutes, then transfer to cold water and peel.
10 minutes
For easy peeling, add a teaspoon of salt to the boiling water.
- 2
Heat oil in a non-stick pan over medium heat. Add sliced onions, curry leaves, lemongrass, garlic, and ginger. Sauté until fragrant and onions turn golden.
5 minutes
Stir constantly to prevent the aromatics from burning.
- 3
Add curry powder and chili powder (if using). Stir-fry for 1 minute to release the spices’ aroma.
1 minute
Mix a little water with the powders to prevent burning.
- 4
Add diced tomato and cook until it softens and blends with the spices.
3 minutes
Press tomatoes with the spatula to help them break down faster.
Why This Dish is Healthy
Egg Curry is an excellent healthy meal as it is high in protein, moderate in healthy fats, and low in refined carbohydrates. Using light coconut milk and reducing oil keeps the calorie count down. The inclusion of fresh herbs and spices boosts metabolism, supports immune health, and enhances the dish’s nutritional profile, making it perfect for weight management and balanced diets.
This Malaysian Egg Curry is rich in protein from eggs, essential for muscle repair and sustained energy. The use of light santan reduces saturated fat while still providing a creamy texture. Aromatics like ginger, garlic, and lemongrass offer antioxidants and anti-inflammatory benefits. The dish includes fiber from tomatoes and onions, and uses minimal oil for heart health. Curry leaves and coriander provide vitamins A, C, and minerals like calcium and iron.
Pro Tips
- 💡Tip 1: Lightly score the eggs before adding to the curry for better flavor absorption.
- 💡Tip 2: Add a pandan leaf while simmering the gravy for an extra Malaysian fragrance.
- 💡Tip 3: Use freshly ground curry powder for the most authentic taste and aroma.
Storage & Serving
Store leftover egg curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to loosen the gravy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 5.8 g |
| Carbohydrates | 4.5 g |
| Total Fat | 6.2 g |
| Fiber | 1.2 g |
| Sugars | 1.5 g |
| Iron | 1.6 mg |
| Calcium | 48.0 mg |
