Egg Curry

H. A Hervey Ango-Indian Cookery at Home (London: Horace Cox, 1895)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • Eggs
  • ghee
  • onion
  • garlic
  • curry powder
  • coconut or cows milk
  • tamarind water

Hard boil some eggs; shell, cut in half and keep to one side. Into a pan put a tablespoon of ghee, butter, lard or dripping, and a sliced onion,some garlic, a tablespoon of curry powder, and fry for two minutes; then add a breakfast cupful of coconut or cow’s milk and a little salt. As soon as the liquid boils away, add half a cup of tamarind water; give one boil and pour this gravy over your previously prepared eggs, and serve.