Egg and Tamarind Curry
PakistaniDinnerDesi eggsMedium
Boiled eggs in a sweet-sour tamarind (imli) masala — a tangy dinner that pairs beautifully with plain rice.
Prep time12 min
Cook time22 min
Total time34 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 3 tbsp tamarind (imli) pulp
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp jaggery (gur) or sugar
- 1/2 tsp salt
- 3 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil and fry the onion until golden. Add ginger-garlic paste, tomatoes and all the dry spices. Cook until the oil separates.
- Stir in the tamarind pulp, jaggery and 1 cup of water. Simmer 10 minutes.
- Taste and adjust the sweet-sour balance with a little more jaggery or tamarind.
- Add the halved boiled eggs and simmer 5 minutes.
- Garnish with coriander and serve hot with rice or roti.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)12 g
Fat (estimate)14 g
Carbs (estimate)14 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
Taste the gravy before adding the eggs — the sweet-sour balance is the heart of this dish. Food safety: eggs must be fully boiled; serve hot. Allergens: contains egg. Substitute: use lemon juice if tamarind is not available, or add a spoon of imli chutney. Nutrition figures are estimates.