Wild Shrimp or Poached Eggs Cooked in Spiced Garlic Tomato Broth

Growing up, this was an absolute favorite way to enjoy shrimp or poached eggs. Topped on a bed of fluffy white rice or with a slice of warm sourdough for dunking – it always called for seconds. As a busy mom, I often make the poached eggs version on busy week-nights. In 30 minutes flat – my family has a made-from-scratch curry, hot rice, chopped cucumber or radishes and an easy sautéed veggie (like my cabbage recipe). This curry in a hurry has saved us from countless unhealthy take-out dinners✌. Give it a try and let me know what you think 🙂

Serves 4 people

Cooking time: Total 30 minutes


  • 500 grams of wild shrimp or 5-6 free-range eggs
  • 2 (medium size) onions
  • 1 large tomato
  • ½ teaspoon turmeric powder
  • 1 tablespoon chilli powder
  • 3 to 4 cloves of garlic
  • *1 teaspoon of garlic paste
  • *1 teaspoon of ginger paste
  • Mix ginger and garlic paste together
  • Salt to taste
  • Coriander leaves for garnishing
  • 2 tablespoons coconut oil or rice bran oil (use these for nutritional benefits)

*Omit for eggs version


  • Clean and devein the shrimp
  • Apply the ginger and garlic paste to the shrimp and set aside
  • Put the garlic cloves through a good garlic press and set aside
  • Chop onions into small pieces and cut the tomatoes into small cubes
  • In a large pan – mix the onions, chilli powder, crushed garlic, oil, and turmeric powder
  • Blend these ingredients really well with your hands or a potato masher
  • When well crushed – and salt, 3 cups of water and the tomato cubes and cook for 10 minutes on low-medium flame. The key is to let the ingredients mesh and form a uniform, well blended broth with the right consistency.
  • Lastly, add the shrimp, cover and allow it to continue cooking on low flame till done
  • For eggs version break the eggs into liquid and poach using same method as above. Be sure not to stir the gravy until eggs cook through. You can also stop the cooking earlier if you like your poached eggs slightly runny.
  • Garnish with coriander leaves before serving
  • Serve with steaming white rice or fresh sourdough bread


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