Burmese Egg Curry
This sounds really tasty, on my to cook list.
Ingredients
- 8 eggs, chicken or duck
- 1 can diced tomatoes, (15 oz / 425 g)
- 3 medium onions, finely diced
- 1 bunch fresh cilantro, leaves reserved, stems finely chopped
- 6 curry leaves, optional, this is NOT curry powder
- 1 teaspoon tamarind pulp, or 1 teaspoon lemon juice
- 1 tablespoon sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder, if Thai chili powder, go with ¼ tsp
- 1 teaspoon fish sauce, or to taste
- 1 tablespoon vegetable oil
- ½ cube vegetable stock
- red radishes, for serving
- cucumber, sliced, for serving
- lettuce leaves, for serving
Instructions
- Heat the oil in a saucepan and add the onion, cilantro stems, tomatoes, tamarind paste, paprika, turmeric, chili powder, fish sauce, vegetable stock ½ cube.
- Simmer this mixture for 1-2 hours, stir once in a while, until it reduces, then use a potato masher to smash any lumps and make the sauce a bit smoother. Continue simmering the sauce.
- While the sauce is simmering, cook the eggs, these are hard boiled but have a creamier yolk, use your favorite method but cut back a minute or two on the cook time, then cool with running tap water and gently peel the eggs and cut in half lengthwise.
- Add the egg halves to the curry sauce and gently stir to coat the eggs, sprinkle a few cilantro leaves in and stir to mix those in.
- To serve, spoon egg halves into serving bowls and top with a few cilantro leaves and have red radish, sliced cucumber, and lettuce leaves on the side.
Notes
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.
Variant: 1. Use hard boiled, whole, quail eggs in place of the chicken or duck eggs.
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