Tangy Egg Curry

Happy New Year everyone! Wish you all are having an eggcellent start of 2019.

If you are also trying to recover from those lavish feasts during your holiday splurge, this light and tangy egg curry has all the right answers! It comforts you, warms you from within, makes you worry less about overindulging and feeds you with nostalgic feelings.

Tenderly laced with onions, tomatoes, paprika, turmeric powder and curry spices, the tang of this light and mild curry comes from the tamarind pulp, liberally used to compliment the richness of the eggs and offset the heat. It is more common in Burma to pick duck eggs over chicken eggs for curries as they are firmer and easier to cook and contain a bigger, fattier yolk. Also, dried salted fish is added to flavor and give more body to the curry. This makes the role of the tamarind more significant as their acidic juices calm the brines of dried fish while wrapping all the flavors up with a fruity note.

Print

Tangy Egg Curry

Yield: 2

Author: Suu Khin

Prep time: 15 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 Hour

Ingredients

• 6 eggs, at room temperature
• ½ cup finely chopped onion
• 2 garlic cloves, finely chopped
• 1 medium-sized tomato, diced
• 4 tbsp. of vegetable oil
• ½ tsp. of turmeric powder
• 1 tsp. of paprika
• 3 tbsp. of fish sauce
• 2 tsp. of tamarind pulp, diluted in 2 tbsp. of warm water
• 1 tsp. of curry spice of your choice
• 5 fresh green chilies
• Fresh cilantro, chopped

Instructions

Boiling the eggs

1. Place the eggs in a large saucepan. Fill water to ¾ of the pan and bring to a boil.
2. Reduce the heat to medium high and boil the eggs for total of 7 minutes.
3. Transfer the eggs to a bowl with cold water.
4. After letting them rest for a minute, peel the eggs and halve them.

Making the curry

1. Heat the oil in a frying pan.
2. Fry the finely chopped onions and garlic cloves until they are golden and fragrant.
3. Add the turmeric powder.
4. Fold in the diced tomatoes and cook till they are soft.
5. Mix in the paprika.
6. Slowly place the eggs in the pan with yolk-sides up.
7. Add the fish sauce, then approx. about ½ cup of water and cook for 4 minutes, occasionally spooning the gravy over the eggs to flavor them.
8. Add the tamarind juice and cook for another couple of minutes.
9. When you can see the oil film returns back to the top, sprinkle the curry spices and mix them well with the gravy.
10. Cover the pan for a minute.
11. Finally, add the fresh chilies and cilantro for garnish.

Created using The Recipes Generator