Malaysian
Kari Telur (Egg Curry)
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Kari Telur (Egg Curry) is Malaysian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Bring the eggs to a boil, then simmer 9 minutes, cool in cold water, and peel.
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Slice the onion.
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Heat the oil in a pot over medium heat and fry the onion and curry leaves until softened and fragrant, about 4 minutes.
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Stir in the curry powder and fry 1 minute more.
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Add the water and bring to a simmer, then add the coconut milk and salt.
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Add the peeled eggs and simmer gently, spooning the sauce over them, until the gravy has thickened slightly, about 8 minutes.
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Serve hot alongside rice.
Watch how to cook Kari Telur (Egg Curry)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Malaysian dinner is a plate rather than a single dish. These are the courses that normally sit beside Kari Telur (Egg Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kari Telur (Egg Curry) carries eggs and coconut. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 360 kcal
- Protein
- 14 g
- Carbs
- 8 g
- Fat
- 30 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 430 mg
- Saturated fat
- 16 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kari Telur (Egg Curry) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.