Eggs in Coconut Vindaloo Sauce

13 June 2018 By

Eggs in Coconut Vindaloo Sauce — hard-boiled eggs simmered in a delicious, spicy and fragrant vindaloo gravy. An amazingly good lunch or dinner with family and friends.


  • 8 large free range eggs
  • 1 tbsp white vinegar
  • 3 tbsp ghee
  • 1 large onion, grated
  • 2 cloves garlic, finely minced
  • 1-2 green chillies, finely minced
  • 2 tbsp Latasha’s Kitchen Vindaloo Masala Paste
  • 3 tsp sweet paprika
  • 3 tbps white vinegar
  • 5-6 tbsp Ayam brand coconut cream
  • 3 tbsp water
  • 1 tbsp coconut sugar or use brown sugar
  • Olive oil for shallow frying
  • A handful of fresh English mint leaves, torn
  • Juice of half a lemon


  • 2 sprigs of curry leaves or around 12 leaves
  • Green Indian chillies, chopped

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  1. Boil eggs in water with 1 tablespoon vinegar for 10 minutes. Remove to a bowl of cold water and peel when the eggs are cool enough to handle.
  2. Prick eggs all over with a fork and dry well.
  3. Melt ghee in a frying pan over low heat. Add onion, garlic and chillies and cook for 12 minutes or until onion is caramelised. Add Latasha’s Kitchen Vindaloo Masala Paste and 3 tablespoons vinegar then cook on low to medium for 10 minutes. Stir in sweet paprika and add coconut cream, 3 tablespoons water and coconut sugar. Bring to a simmer, stirring constantly until the sauce becomes thick, which takes at least 10 minutes. Turn down the heat to low.
  4. Meanwhile, heat olive oil in another frying pan and shallow-fry the eggs, turning frequently until they’re golden on the outside. Place fried eggs in the vindaloo sauce.
  5. Fry the curry leaves in the remaining oil and keep aside. Add the mint leaves and lemon juice to the vindaloo and simmer for another 10 minutes.
  6. Garnish with curry leaves and green chillies.
  7. Serve hot with a fruity, nutty, raisin and cashew pilaf rice.