QL Egg Coconut Curry

Add a little spice to the way you cook eggs! Curry’s always been a Malaysian classic, and one way to savour aromatic curry is with some eggs.

Make this warm and comforting QL Egg curry recipe to serve with rice. It is a mild curry rather than a spicy one, as the green chillies in the dish are more for adding flavour than heat.

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 3


2 tbspoil
½ tspcumin seeds
½ tspmustard seeds
1 cupchopped onions
3- 4 green chillies, slit length wise
5-6 curry leaves
1 tspginger-garlic paste
3 - 4 tomatoes, blended to a puree
4 tbspcurry powder
1 tspblack pepper powder
2 tbsproasted coconut paste (kerisik)
2 tbspcoriander leaves
3QL Deli Fresh eggs
Salt to taste
Extra coriander and mint leaves as garnish


  1. Heat the oil in a pot, add the cumin seeds and mustard seeds and heat until the mustard seeds pop.
  2. Add chopped onions, green chillies and curry leaves and sauté for few minutes until the onions are soft.
  3. Add ginger-garlic paste and sauté.
  4. Add the tomato puree and sauté until the tomatoes have separated with the oil.
  5. Add curry powder and black pepper, simmer until the curry is well-cooked.
  6. Add roasted coconut paste and cook for a few minutes more.
  7. Add coriander leaves and mix.
  8. Add water to achieve the desired gravy consistency. Season to taste with salt.
  9. Add the eggs one by one and simmer, covered, for 10 – 15 minutes until the eggs are cooked and yolks are still runny. Garnish with coriander and mint leaves. Serve hot.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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