A delicious curry from ” Burma: Rivers of Flavour” by Naomi Duguid. It is served with rice or bread, and perhaps a crisp salad.
Ingredients
- 4 large or extra-large free range eggs
- ⅓ cup peanut oil or unroasted sesame oil
- ⅛ teaspoon turmeric
- 2 small shallots minced
- 2 teaspoons minced garlic
- ¼ teaspoon Red Chile Powder or to taste
- 2 medium tomatoes finely chopped, about ½ pound
- 2 teaspoons fish sauce
- ½ teaspoon salt or to taste
- 2-3 green cayenne chiles seeded and sliced lengthwise into 3 or 4 strips each
Servings:
Instructions
- Place the eggs in a saucepan, add cold water to cover, bring to a boil, and cook at a medium boil for 8 minutes. Drain the eggs and cool in cold water. When the eggs are cool enough to handle, peel them.
- Heat the oil in a wide heavy skillet over medium-high heat. Add the turmeric and stir to dissolve it. When the oil is hot enough to sizzle when a drop of water is dropped into it, add the peeled eggs and fry until golden and a little blistered all over
- Cook on each side in turn, then try to balance the eggs on their ends to cook the tips. With a slotted spoon, lift the eggs out of the hot oil and onto a plate. Cut them lengthwise in half and set aside.
- Pour off all but 2 to 3 tablespoons of the oil (the oil can be used again for stir-frying). Heat the oil remaining in the pan over medium heat, add the shallots and garlic, and fry briefly, until translucent.
- Add the chile powder and tomatoes and, stirring frequently to prevent sticking, cook at a strong simmer until the tomatoes have broken down into a softened mass, about 10 minutes.
- Stir in the fish sauce and salt, then taste and adjust the seasoning if you wish. Raise the heat to medium-high, add the chile strips, and stir. Place the eggs cut side down in the sauce and cook until the oil sizzles, about 3 minutes. Serve hot or at room temperature.
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