Excellent! Made it tonight and used whole milk and a little half and half. Served with basmati and naan. Thanks for the keeper!
Delicious! This recipe was great - extremely quick to put together, even more so when the eggs are pre-cooked. I made this as written and it turned out great. Thanks for posting such a wonderful recipe.
This is by far the best Egg Curry we have ever tried. The only alteration we made was to drizzle a small amount of creamed coconut to the pan 5 minutes before serving. We use eggs that we damage when peeling for pickled eggs, so it is a regular dish in our household!
I was quite nice but the second time I made it was with eggs where the yolk was slightly soft and simmered it in the curry for 5 mins spooning the sauce over the eggs. Because the eggs were not hardboiled the flavour seeped in better