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Egg Half Curry
Makan Tengah Hari • Malaysia
How to Make Egg Half Curry (Traditional & Healthy Version)
Egg Half Curry is a beloved vegetarian dish in Malaysia, especially popular among the South Indian communities in Peninsular Malaysia. This wholesome curry features hard-boiled eggs sliced in half and simmered in a fragrant, mildly spiced gravy enriched with santan (coconut milk). The dish is known for its vibrant flavors from local spices such as curry leaves, cumin, and coriander, along with aromatics like pandan and lemongrass, reflecting Malaysia's multicultural cuisine. The creamy, rich sauce pairs perfectly with rice, roti, or chapati, making it a staple for lunch across Malaysian households. Egg Half Curry is a great choice for those seeking a nutritious, vegetarian meal that doesn't compromise on taste. The eggs provide a satisfying protein boost, while the curry base delivers a mix of complex flavors that are both comforting and energizing. Incorporating local vegetables and spices, this dish celebrates the diversity of Malaysian ingredients and culinary traditions. It's easy to prepare, making it suitable for both busy weekdays and special occasions. Enjoy the authentic taste of Malaysian Egg Half Curry, a dish that brings families together around the lunch table.
Bahan-bahan(untuk 1 bowl with 2 egg halves and curry gravy)
- 4 Eggs (hard-boiled, cut in half)
- 1/2 cup Santan (coconut milk) (fresh or boxed)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 inch Ginger (minced)
- 10 leaves Curry leaves (fresh)
- 1 Pandan leaf (tied in a knot) - pilihan
- 1 stalk Lemongrass (bruised)
- 1 tsp Chili powder (adjust to taste)
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 small Tomato (diced)
- 1 tbsp Vegetable oil (can use coconut oil)
- to taste Salt
- 1 cup Water
Arahan
- 1
Boil the eggs for 8-10 minutes, cool, peel, and cut each in half.
10 minutes
Use older eggs for easier peeling.
- 2
Heat oil in a pot. Add onion, garlic, ginger, curry leaves, pandan, and lemongrass. Sauté until fragrant.
5 minutes
Keep heat medium to avoid burning aromatics.
- 3
Add chili powder, turmeric, coriander, and cumin powder. Stir well to bloom the spices.
2 minutes
Blooming spices releases maximum flavor.
- 4
Add diced tomato, cook until softened and mixture is saucy.
3 minutes
Mash tomatoes to thicken the gravy.
Kenapa hidangan ini sihat
This vegetarian Malaysian Egg Half Curry is a healthy choice because it offers balanced macronutrients: protein from eggs, healthy fats from coconut milk, and fiber from aromatics and tomato. It uses local spices for flavor instead of excess salt or oil. The eggs are a complete protein, supporting muscle repair and satiety, making it ideal for weight management and overall wellness.
Egg Half Curry is rich in protein from the eggs and contains healthy fats from santan (coconut milk). The use of spices like turmeric, cumin, and coriander provides antioxidants and anti-inflammatory benefits. Lemongrass and pandan add natural aroma while aiding digestion. The dish is low in refined carbs and provides essential vitamins like B12 from eggs, vitamin C from tomatoes, and minerals such as potassium. With minimal oil, this curry is suitable for calorie-conscious diets.
Petua
- 💡Tip 1: Use fresh curry leaves and pandan for authentic aroma.
- 💡Tip 2: Slice eggs neatly for an appealing presentation.
- 💡Tip 3: Simmer coconut milk gently to prevent curdling.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of water if needed. Avoid freezing due to santan separation.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 90.0 kcal |
