Egg and Prawn Curry
PakistaniLunchDesi eggsMedium
Prawns cooked in a spiced tomato masala with boiled eggs — a rich, festive lunch curry.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 200 g prawns, cleaned
- 2 onions, chopped
- 2 tomatoes, blended
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 3 tbsp oil
- 2 tbsp coconut milk (optional)
- Fresh coriander for garnish
- Salt to taste
Method
- Heat oil and fry the onions until golden, then add ginger-garlic paste and blended tomatoes.
- Add red chilli powder and turmeric. Cook until the oil separates.
- Add the prawns and cook for 5 minutes until they turn pink.
- Add the boiled eggs and coconut milk if using. Simmer for 3 more minutes.
- Garnish with coriander and serve hot with rice.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)24 g
Fat (estimate)15 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 overcook the prawns — they turn rubbery in minutes. Food safety: cook prawns until fully pink and opaque, and eggs fully boiled. Allergens: contains egg and shellfish (prawn). Substitute: use fish pieces instead of prawns. Nutrition figures are estimates only.