Egg Curry with Roti Prata

Egg Curry with Prata

Roti prata is a crisp, golden tissue-thin layer of pastry which is eaten with a curry or any other accompaniments. It is very popular in Singapore and Malaysia. You need practice to be able to fling and flip the dough to make a very thin layer. However, since I am not one who eats pratas often, I have absolutely no practice. But, I am still able to do it by just stretching and spreading the dough on a clean table. It takes time but it is an achievement eating home-made roti prata! Though I always like my roti prata dipped in sugar or jam, here is a recipe for egg curry. Instead of using hard boiled eggs, you can also fry the eggs individually and add them to the curry.


Preparation time:   15 minutes

Cooking time:   20 minutes

Serves:   6

100 g grated coconut

100 g ginger garlic paste

70 g Fish curry powder

400 ml water

2 tablespoons Thirumala Ghee

1 teaspoon fennel seeds, coarsely pounded

1 teaspoon mustard seeds

1 teaspoon cumin seeds

300 g onion, sliced

2 sprigs curry leaves

200 g tomatoes, chopped

180 g tamarind, mixed with 1000 ml water and strained

300 g brinjals, cubed

1 teaspoon salt

6 hardboiled eggs, shelled

2 tablespoons chopped coriander leaves


  1. Place the first 4 ingredients in a blender and blend till the coconut is smooth.
  2. Heat Thirumala Ghee until melted and fry the fennel, mustard seeds and cumin seeds until very aromatic.
  3. Add in the onion slices and curry leaves and sauté till onions turn light brown.
  4. Add in the chopped tomatoes and sauté till the tomatoes become pulpy.
  5. Add in the blended ingredients and fry, stirring frequently until oil separates.
  6. Add in the tamarind water.
  7. Sauté over medium low heat till oil separates.
  8. Add in the brinjal slices and bring to boil for 10 minutes or until they are cooked.
  9. Add in the hard boiled eggs. Bring to a boil and remove from heat.
  10. Add chopped coriander leaves before serving.


Preparation time: 3 hours

Cooking time:   20 minutes

Serves:   6

500 g plain flour

1 teaspoon salt

2 tablespoons Thirumala Ghee

1 tablespoon sweetened condensed milk

170 ml warm water

100 ml oil


  1. Sift the flour and salt into a big bowl. Add Thirumala Ghee and stir till mixture looks crumbly.
  2. Slowly add in the milk and warm water. Mix properly.
  3. Knead the dough without adding extra flour till it pulls away from the bowl and forms a soft ball.
  4. Continue kneading till the dough is slightly sticky, for about 10 minutes.
  5. Cut the dough into 8 pieces and roll each piece into a ball and coat it lightly with melted ghee and place it in a bowl. Cover and leave aside for 3 hours.
  6. Oil the work top and hands.
  7. Flatten each ball into a very thin sheet using your palms and finger tips. Stretch the dough and thin it further by pulling the edges. If the dough sticks to the fingers or work top, add enough oil to prevent sticking.
  8. Oil the surface of the stretched dough and fold it into a square.
  9. Heat a frying pan. Lift up the stretched dough and place it on the frying pan. Fry on both sides till brown spots appear and the prata is crispy.
  10. Using both hands, crush the prata to fluff it up and serve immediately.

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