How to make a Burmese Golden Egg Curry.
Ingredients: Serves 2
- 4 Eggs
- 1 Onion
- 2 cloves Garlic
- 2 cm Ginger
- Oil (enough to shallow fry the eggs)
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Fenugreek
- 1 tsp Chilli Powder
- 4 Tomatoes (finely chopped)
- Okra (chopped)
- Green chilli (sliced into long slivers)
- The first stage is to boil the eggs.
- Bring them to the boil then leave for 4 minutes.
- This is just long enough to leave the yolk a little runny, but the can be left for 6 to make it firmer.
- Next heat a pan of oil around 1 cm deep.
- While you have this oil to hand it is nice to make use of it as much as possible, so slice one half of the onion into rings which are coated in a little flour and fried until golden.
- The other half of the onion is finely chopped to be used later.
- Once the rings of onion are taken care of add a teaspoon of turmeric to the oil to help give the eggs their golden colour.
- Then add them to the oil and fry them until golden and blistered on the outside, trying to cover as much surface area as possible without bursting them.
- Tip out all but a couple of tablespoons of oil, then add the rest of the onion, cumin, coriander and chilli powder.
- Cook until the onion has softened a little, then add the garlic and ginger and cook for another couple of minutes.
- Now add the okra and tomatoes to the pan and cook gently for around 10 minutes.
- Once the sauce has broken down, add a tablespoon of fish sauce and the slices of chilli, season with salt if necessary, then put the eggs back in the pan to re-heat.
- To serve, top with the rings of onion and some coriander then eat with rice.
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