Kari Telur
Global • halal_safe
How to Make Kari Telur (Traditional & Healthy Version)
Kari Telur is a beloved Malaysian vegetarian snack that brings together the rich multicultural flavors of Malaysia's cuisine, making it both comforting and deeply aromatic. Traditionally enjoyed by families across the country, this dish features hard-boiled eggs gently simmered in a fragrant curry sauce made with santan (coconut milk), local spices, and fresh herbs such as daun pandan and serai (lemongrass). The combination of creamy coconut, earthy spices, and the satisfying texture of telur (eggs) gives Kari Telur its unmistakable Malaysian character. This dish showcases Malaysia’s unique culinary heritage, blending Indian-inspired curry spices with indigenous ingredients. It’s a staple at many Malaysian homes, often served with steamed rice or roti during breakfast or lunch. The recipe’s simplicity and reliance on pantry staples make it an accessible and nutritious option for vegetarians, while its vibrant taste appeals to all ages. For health-conscious eaters using calorie tracking apps, Kari Telur offers a nourishing meal packed with protein and flavor, proving that traditional Malaysian food can be both wholesome and delicious.
Ingredients(for 1 large bowl with 2 eggs and curry sauce)
- 4 large Telur (eggs) (hard-boiled)
- 1 cup Santan (coconut milk) (light or regular)
- 2 Bawang merah (shallots) (finely sliced)
- 3 cloves Bawang putih (garlic) (minced)
- 1 stalk Serai (lemongrass) (bruised)
- 8 leaves Daun kari (curry leaves) (fresh)
- 2 tbsp Serbuk kari (curry powder) (Malaysian style)
- 1 Cili merah (red chili) (sliced, optional for heat) - optional
- 1 leaf Daun pandan (tied into a knot) - optional
- 2 tsp Minyak masak (cooking oil) (canola or sunflower)
- 1/2 tsp Garam (salt)
- 1/2 cup Air (water)
Instructions
- 1
Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 10 minutes, then cool and peel. Set aside.
10 minutes
Use older eggs for easier peeling.
- 2
Heat minyak masak in a wok over medium heat. Sauté bawang merah and bawang putih until golden and fragrant.
3 minutes
Avoid burning the garlic for a sweeter curry base.
- 3
Add serai, daun kari, and pandan leaf. Stir for 1 minute until aromatic.
1 minute
Bruise lemongrass to release its flavors.
- 4
Sprinkle in serbuk kari and stir to coat the aromatics. Add sliced cili merah if you prefer more heat.
2 minutes
Toast the curry powder briefly for deeper flavor.
Why This Dish is Healthy
This authentic Malaysian Kari Telur recipe is naturally vegetarian, packed with wholesome ingredients, and uses fresh, local produce. By boiling rather than frying the eggs and limiting oil, the dish is lower in calories and saturated fat. The addition of spices and herbs boosts metabolism and enhances digestion, making it a smart, health-conscious choice for breakfast or lunch.
Kari Telur is a powerhouse of nutrition, offering high-quality protein from eggs, healthy fats from santan, and an array of vitamins and minerals from fresh aromatics and spices. Eggs provide essential amino acids, vitamin B12, choline, and selenium, while the curry base contributes antioxidant-rich ingredients like garlic and shallots. Using light coconut milk and minimal oil keeps the dish lower in saturated fat and calories, which suits a balanced Malaysian diet.
Pro Tips
- 💡Tip 1: Use fresh curry leaves and lemongrass for maximum fragrance.
- 💡Tip 2: Tie the pandan leaf into a knot to easily remove after cooking.
- 💡Tip 3: Simmer eggs gently so they don’t become rubbery.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water if the curry thickens.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
