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Egg Curry with Rice
Makan Tengah Hari • Malaysia
How to Make Egg Curry with Rice (Traditional & Healthy Version)
Egg Curry with Rice, known locally as Kari Telur dengan Nasi, is a beloved vegetarian dish in Malaysia, especially among the South Indian communities in Penang and Klang. The dish brings together hard-boiled eggs simmered in a fragrant curry sauce made from a medley of spices, santan (coconut milk), and local aromatics like pandan and serai (lemongrass). Served over steaming white rice, this curry is a staple for lunch, offering a comforting and satisfying meal. Malaysian cuisine is renowned for its multicultural influences, and Egg Curry with Rice highlights the harmonious blend of Indian spices with Malay ingredients. The use of fresh curry leaves, locally grown chillies, and santan delivers a rich taste while keeping the dish light and nutritious. This recipe is perfect for those seeking a flavorful vegetarian lunch that’s both authentic and health-conscious. Egg Curry with Rice is a great choice for calorie trackers because it is protein-rich, easily portioned, and incorporates wholesome ingredients. The balance of eggs, rice, and vegetables makes it ideal for anyone looking to enjoy Malaysian flavors while staying mindful of their nutrition.
Bahan-bahan(untuk 1 medium plate of rice with curry and 2 eggs)
- 4 Eggs (Telur ayam)
- 2 cups cooked White rice (Nasi putih)
- 1/2 cup Coconut milk (Santan)
- 1 medium Onion (Bawang besar)
- 1 large Tomato (Tomato segar, diced)
- 2 tablespoons Curry powder (Serbuk kari)
- 1 stalk Lemongrass (Serai, bruised)
- 1 leaf Pandan leaf (Daun pandan, tied into a knot) - pilihan
- 8 leaves Curry leaves (Daun kari)
- 1 Chilli (Red chilli, sliced) - pilihan
- 2 cloves Garlic (Bawang putih, minced)
- 1/2 teaspoon Salt (Garam)
- 1 tablespoon Cooking oil (Minyak masak, preferably canola or sunflower)
Arahan
- 1
Boil the eggs in a saucepan for 10 minutes until hard-boiled. Cool, peel, and set aside.
10 minutes
Use eggs at room temperature for easier peeling.
- 2
Heat oil in a wok. Add onions, garlic, and lemongrass. Sauté until fragrant and onions turn golden.
5 minutes
Keep heat medium to avoid burning the aromatics.
- 3
Add curry powder and curry leaves. Stir for 1-2 minutes to release the spices.
2 minutes
Toast spices briefly for deeper flavor.
- 4
Add diced tomato and chopped chilli. Cook until tomatoes soften.
3 minutes
You can skip chilli for a milder curry.
Kenapa hidangan ini sihat
This dish is a healthy choice because it uses boiled eggs instead of fried, reducing unnecessary fat. The curry is made with fresh ingredients and moderate use of santan, ensuring a lower calorie profile. Incorporating aromatic herbs boosts flavor without relying on high-sodium seasonings. It’s a nutritious, satisfying lunch that aligns with Malaysian food traditions and supports wellness goals.
Egg Curry with Rice is rich in high-quality protein from eggs and provides essential vitamins such as B12, D, and choline. The addition of santan supplies healthy fats, while curry leaves and lemongrass offer antioxidants and minerals that support digestion. Using fresh vegetables and minimal oil keeps the dish heart-friendly. The rice offers complex carbohydrates for sustained energy, making this meal suitable for a balanced diet.
Petua
- 💡Tip 1: Score boiled eggs before adding to curry for enhanced flavor.
- 💡Tip 2: Use fresh curry leaves and lemongrass for authentic aroma.
- 💡Tip 3: Adjust santan and spice levels for your dietary needs.
Penyimpanan & hidangan
Store leftover curry in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water if needed. Rice should be stored separately and consumed within 24 hours for best quality.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 480.0 kcal |
