Recipe of the day : Egg and Ox liver curry

2026-03-03 - 17:23

This hearty dish marries tender ox liver and perfectly boiled eggs in a rich, aromatic curry sauce that’s packed with spices and tradition. Perfect for adventurous eaters, this recipe offers a unique twist on classic curry, delivering protein and deep, satisfying flavour. Serve it with steamed rice or soft bread for a memorable meal that will warm you from the inside out. Prep: 30 min Cook: 55 min Serves 4 ALSO READ: Recipe of the day: Meat-free Monday broccoli and pea slaw Ingredients 2 tbsp oil 1 onion 1 kg Ox Liver 4 Eggs 4 Tomatoes, grated 2 tbsp curry powder 2 tbsp KOO tomato paste 1 tsp salt 1⁄2 tsp pepper 2 tins of KOO Samp and Beans Method Fry the onions in the oil until soft. Add the liver and brown it on all sides. Boil a pot of water and then boil the eggs for 6 minutes and once time is up put the eggs into a bowl of cold water. Add the curry powder to the onions and liver and cook for a further 5 minutes. Add the grated tomatoes and tomato paste to the liver pan, along with the salt and pepper and simmer for 20 minutes or until the sauce has reduced. Once the tomatoes have reduced and thickened, pop the eggs into the sauce and leave on the heat for a further 5 minutes while you warm up the samp and beans separately. Serve with samp and beans. Print Recipe of the day : Egg and Ox liver curry This hearty dish marries tender ox liver and perfectly boiled eggs in a rich, aromatic curry sauce that’s packed with spices and tradition. Perfect for adventurous eaters, this recipe offers a unique twist on classic curry, delivering protein and deep, satisfying flavor. Serve it with steamed rice or soft bread for a memorable meal that will warm you from the inside out. Author: Thami Kwazi Ingredients 2 tbsp Oil 1 Onion 1kg Ox Liver 4 Eggs 4 Tomatoes, grated 2 tbsp Curry Powder 2 tbsp KOO Tomato paste 1 tsp Salt 1⁄2 tsp Pepper 2 tins KOO Samp and Beans Instructions Fry the onions in the oil until soft. Add the liver and brown on all sides. Boil a pot of water and then boil the eggs for 6 minutes and once time is up put the eggs into a bowl of cold water. Add the curry powder to the onions and liver and cook for a further 5 minutes. Add the grated tomatoes and tomato paste to the liver pan, along with the salt and pepper and simmer for 20 minutes or until the sauce has reduced. Once the tomatoes have reduced and thickened, pop the eggs into the sauce and leave on the heat for a further 5 minutes while you warm up the samp and beans separately. Serve with samp and beans.