Egg Korma

13 April 2018 By

An inviting egg curry that is loved by all at home. There are numerous versions of egg curry but egg korma with its unique combination of spices is hearty and comforting. A great side with biryani or pilau rice.


Ingredients (Serves 4)

  • 3 tbsp coconut, rice bran or sunflower oil
  • 8 boiled free range eggs, peeled, make slits around the sides
  • 2 medium onions, finely chopped
  • 2 tsp fresh ginger paste
  • 2 tsp fresh garlic paste
  • 8-10 fresh mint leaves, shredded
  • Curry leaves from 2 sprigs, finely shredded
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp fennel powder
  • 1 large or 2 small ripe tomatoes, finely chopped
  • 1 green chilli, minced
  • Salt to taste
  • 2½ cups water
  • Chopped coriander leaves for garnish

Dry toast for 3-4 minutes and grind to a paste:

  • 1 tsp fennel
  • 1 tsp khus khus (white poppy seeds)
  • ¼ tsp white pepper corns
  • 2.5 cm cinnamon
  • 4 green cardamoms
  • 4 cloves
  • 5 tbsp grated fresh coconut
  • 8 cashew nuts

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  1. Heat oil in a heavy bottomed vessel, add the onions and fry till nicely caramelised.
  2. Add ginger-garlic paste, mint leaves and saute for 3 minutes.
  3. Mix in the shredded curry leaves, red chilli, turmeric, coriander and fennel powders and some salt. Add chopped tomatoes and green chillies and cook for 5 minutes.
  4. Now mix in the toasted ground paste, ½ cup water and cook for 5 minutes, stirring and making sure it doesn’t stick to the pot.
  5. Add the boiled eggs, stir gently to combine and cook uncovered for 5 minutes on low heat. Next add the remaining 2 cups of water and cook with the lid on, simmering for approximately 15 minutes or until the gravy thickens.
  6. Garnish with chopped coriander leaves and turn off the heat.
  7. Serve with biryani, pilau or coconut rice.

TIP: Make this curry super fast by adding after Step 1, ⅓ jar Latasha’s Kitchen Kuruma Masala Paste and 3 fresh tomatoes, finely diced. Cook for 5 minutes on low heat then add 1 cup water and cook for a further 10 minutes on low heat. Then add boiled eggs, 200 ml coconut cream and bring to a quick boil then turn off the heat. Allow to rest for an hour. Garnish with fresh coriander leaves and a squeeze of fresh lime juice before serving.

Click here to learn more about using concentrated Latasha’s Kitchen Kuruma Masala Paste.