Caramelized onion, coconut and egg curry (Inda nu shaak) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 146) by Meera Sodha

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Accompaniments: Chapattis (Rotli); Hot flaky paratha (Parota)

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Notes about this recipe

  • Silver.bird22 on March 10, 2026

    Surprised by the unimpressed comments because I thought this was very good! I used red onions and added green beans. Served with the lemon rice from Fresh India. Maybe I'm just a sucker for anything with coconut milk.

  • Astrid5555 on May 01, 2019

    Made this to use up an opened can of coconut milk and the last Easter eggs. Left out the sugar as suggested by the other reviewers, still very sweet, will not repeat. That said, apparently this makes it kid-friendly because both boys mopped up their curry with the chapati bread from the same book without complaining.

  • patioweather on October 30, 2017

    This curry was so sweet that it ended up being somewhat one-note. It's a must to pair it with a spicy pickle or chutney.

  • hirsheys on July 08, 2017

    This was interesting, but I don't know that I need to make it again. I'm never as much a fan of egg curries as I want to be. That said, I did like that the flavor combos were so new to me. It was all quite sweet. I agree with macfadden that the dish improves overnight.

  • Frenchfoodie on April 15, 2017

    Not for me. A bit one dimensional and too sweet even without adding the sugar in the recipe.

  • macfadden on April 09, 2017

    Immediately after making it, I thought it was just okay, but the leftovers were great. I think this dish benefits a lot from a night in the fridge.

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