Kari Telur Kukus
Minuman • Malaysia
How to Make Steamed Egg Curry (Traditional & Healthy Version)
Steamed Egg Curry, known locally as 'Kari Telur Kukus', is a delightful vegetarian dish deeply rooted in the South Indian communities of Malaysia. This unique curry is celebrated for its smooth, custard-like texture and aromatic, mildly spicy gravy. Steamed Egg Curry is cherished in Malaysian homes for its comforting flavors and its harmonious blend of Indian spices with local ingredients, such as fresh santan (coconut milk), daun kari (curry leaves), and a touch of pandan for fragrance. This dish is an excellent choice for health-conscious Malaysians, as it is naturally low in oil and packed with high-quality protein from eggs. The use of gentle steaming instead of frying keeps the dish light, while the curry sauce adds depth without unnecessary calories. It's a perfect showcase of Malaysia’s multicultural cuisine, blending Indian culinary traditions with local Malay herbs and spices for a truly authentic dining experience. Enjoyed by all ages, Steamed Egg Curry makes for a satisfying, balanced meal that fits well into a calorie-controlled diet.
Bahan-bahan(untuk 1 medium bowl (about 250g))
- 4 large Eggs (telur ayam)
- 1/2 cup Santan (coconut milk) (freshly squeezed preferred)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1/2 inch Ginger (grated)
- 1 tablespoon Curry powder (Malaysian-style, mild)
- 1 sprig Curry leaves (daun kari)
- 1 Green chili (sliced, optional for heat) - pilihan
- 1 small Pandan leaf (tie into knot, optional) - pilihan
- 1/2 teaspoon Low-sodium salt (or to taste)
- 1/4 teaspoon Black pepper
- 1/2 cup Water
Arahan
- 1
Crack eggs into a mixing bowl. Add santan, water, salt, and black pepper. Whisk gently until well combined and slightly frothy.
5 minutes
Avoid over-whisking for a silky texture.
- 2
Strain the egg mixture through a fine sieve into a heatproof dish to remove bubbles and ensure smoothness.
2 minutes
Straining creates a custard-like finish.
- 3
Place the dish in a steamer. Cover with foil or a plate to prevent water from dripping onto the eggs. Steam over medium-low heat for 12-15 minutes, or until just set.
15 minutes
Do not overcook or the eggs will become rubbery.
- 4
While eggs are steaming, heat a non-stick pan over medium heat. Add onions, garlic, and ginger. Dry sauté until fragrant and slightly golden, adding a splash of water if needed.
3 minutes
Minimize oil for a healthier curry base.
Kenapa hidangan ini sihat
This Steamed Egg Curry is a healthy Malaysian recipe because it is steamed, not fried, drastically reducing excess fat and oil. Eggs provide essential amino acids and help keep you fuller for longer, supporting weight management. The addition of local herbs and spices means more flavor without extra calories, while santan offers beneficial plant-based fats. The dish is rich in vitamins, minerals, and antioxidants, making it a wholesome, guilt-free choice.
Steamed Egg Curry is a nutrient-dense recipe, offering high-quality protein from eggs, healthy fats from santan, and antioxidants from curry leaves, ginger, and garlic. The dish is low in saturated fat and free from refined sugars, making it suitable for most balanced diets. Spices provide anti-inflammatory properties, and the absence of frying helps preserve nutrients and keeps calorie content in check. Suitable for vegetarians, it is also easily adaptable for other dietary needs.
Petua
- 💡Tip 1: For extra smooth eggs, always strain the mixture before steaming.
- 💡Tip 2: Add a knot of pandan leaf to the curry for an authentic Malaysian aroma.
- 💡Tip 3: Serve with brown rice or wholemeal roti for a complete, balanced meal.
Penyimpanan & hidangan
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat using a steamer or microwave before serving. Avoid freezing, as the texture may become watery.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 140.0 kcal |
