Egg and Fish Curry
PakistaniLunchDesi eggsMedium
Fish simmered in a tangy tomato masala with boiled eggs and lemon — a coastal-style lunch curry.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 300 g fish (rohu or any white fish), cut into pieces
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 3 tbsp oil
- 1 tbsp lemon juice
- Fresh coriander for garnish
- Salt to taste
Method
- Lightly fry the fish pieces in oil for 2 minutes per side and set aside.
- Fry the onions until golden, then add ginger-garlic paste and tomatoes.
- Add red chilli powder and turmeric. Cook until the oil separates, then add 1 cup of water.
- Slide in the fish pieces and simmer gently for 8 minutes.
- Add the boiled eggs and lemon juice, garnish with coriander and serve hot with rice.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)26 g
Fat (estimate)16 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not stir hard after adding the fish or it will break apart. Food safety: fish must be cooked through and eggs fully boiled. Allergens: contains egg and fish. Substitute: use any firm white fish, or add a spoon of coconut milk for a richer curry. Nutrition figures are estimates only.