Anda Vindaloo (Egg Vindaloo)
Soft boiled eggs simmered in a hot, tangy vindaloo sauce, a cheap and very satisfying curry.
Made with Vindaloo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £0.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the eggs in a pan of simmering water for 8 minutes. Cool in cold water, peel, and make a few shallow cuts in each so the sauce gets in.
8 min - 2
Heat the oil in a wide pan over a medium heat and fry the onion for 8 minutes until soft and golden.
8 min - 3
Add your ready made vindaloo paste (see the base recipe) and fry for 3 minutes, stirring.
3 min - 4
Pour in the tomatoes, 150 ml of water and the salt. Simmer for 10 minutes until thick.
10 min - 5
Add the eggs and simmer gently for 5 minutes, turning, until hot all the way through and coated.
5 min - 6
Stir in the vinegar, scatter with coriander and serve with rice or flatbreads.
Tips
- Cut a few shallow slits in the whites so the sauce flavours the eggs.
- Do not boil the eggs in the sauce hard, as they turn tough.
- Fry the paste well so the sauce does not taste raw.
Storing and freezing
Keeps for 2 days in the fridge, cooled within 1 to 2 hours. Reheat gently until steaming hot all the way through. Not suitable for freezing, as the egg whites go rubbery.
Questions
Is it vegetarian?
Yes. It contains eggs but no meat or fish, and the paste is vegan. It is not suitable for vegans or anyone with an egg allergy.
Can I fry the eggs first?
Yes. Pan fry the peeled eggs in the oil for 2 minutes until blistered before adding the onions, a common restaurant trick.
How hot is it?
Hot, but the eggs are mild and cool the heat. Use less paste for a gentler curry.
More made with vindaloo paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.