Gourmet Egg Curry


Cooking Time: 20 minutes
Preparation Time: 15 minutes
Serves: 3


  • 1 ½ Tbsp. Coconut/Mustard Oil
  • 1 large onion, grated
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. grated garlic
  • 2 Red Chilli (soaked in vinegar and pounded)
  • ½ Cup Coconut Milk
  • 2 Tbsp. Sprig Coconut Palm Sugar
  • Sprig Celery Sea Salt to taste
  • 2 tsp ground turmeric
  • 2 ripe mangos mashed
  • 1 raw mango grated
  • 2 Tbsp. Sprig Mango Jalapeno Sauce
  • 1 lemon, juiced
  • 6 hardboiled eggs, shelled


  • Make a small incision on the hard boiled eggs, and marinate with salt and turmeric.
  • Shallow fry until golden brown and set aside.
  • Heat a wok over medium heat. Once hot, add oil, onions, ginger, garlic, and chilly mash. Add a pinch of Sprig Celery Sea Salt and sauté for 2-3 minutes, stirring frequently.
  • Add the mango mash and Sprig Coconut Palm Sugar. Stir and cook until the mango mash develops a brownish colour
  • Add grated raw mango and half a cup of warm water. Bring to a simmer over medium heat.
  • Once simmering, add the coconut milk. You want a simmer, not a boil, which should be around low to medium-low heat.
  • Add the eggs and cook for another for 5-10 minutes, stirring occasionally.
  • When done, add Sprig Mango Jalapeno Sauce, stir well and let it rest for 3 to 5 minutes before serving so that the curry gets infused with the flavour of the sauce

Coconut Sugar Mingled with a Quartet of Brown Spices. 175g


Celery Sea Salt Seasoning, 175g


Mango Jalapeno Hot and Sweet Sauce, 110g


Bhut Jolokia Extra Hot Chilli Sauce, 120g