Egg Curry Mamak

Work top to bottom — prep ahead while timers run

1. 1 8 min · hands-free

   Put the eggs in cold water, boil for 8 min once it bubbles, then cool under cold water, peel, and score a few shallow slits in each.

   Why? Boiled eggs are the protein core here — two give about 14 g protein, without the whole layer of oil that fried curry eggs soak up.

   💡 Tip: The shallow slits let the curry seep into the egg — don't cut deep.

   08:00

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   Next up:In a non-stick pan, heat 1 tsp oil and sauté the garlic, ginger, onion and curry leaves over medium heat for ~2 min until the onion softens.

2. 2

   In a non-stick pan, heat 1 tsp oil and sauté the garlic, ginger, onion and curry leaves over medium heat for ~2 min until the onion softens.

   Why? Building an aromatic base of onion, ginger and garlic is the soul of mamak curry; once the spices bloom you don't need a flood of oil for flavour — one teaspoon is enough.

   Next up:Add the curry powder and fry 30 sec until fragrant, then add the tomato and a pinch of salt, mash it down and pour in 100 ml water; simmer 4 min into a sauce.

3. 3 4 min · hands-free

   Add the curry powder and fry 30 sec until fragrant, then add the tomato and a pinch of salt, mash it down and pour in 100 ml water; simmer 4 min into a sauce.

   Why? Toasting the curry powder in oil first removes its raw edge, and the tomato's natural sweet-tang replaces sugar while giving the curry a bright, appetising red.

   04:00

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   Next up:Stir in the lite coconut milk, add the boiled eggs, and simmer gently 3 min so the eggs absorb the flavour.

4. 4

   Stir in the lite coconut milk, add the boiled eggs, and simmer gently 3 min so the eggs absorb the flavour.

   Why? Finishing with just 35 g lite coconut milk gives the creamy mouthfeel while cutting over half the fat of thick santan — turn the heat low once it bubbles so the coconut milk doesn't split.

   Watch out: Don't boil hard after adding coconut milk or it curdles and oils out.