Burmese Golden Egg Curry

Burmese Golden Egg Curry

Recipe only

This Burmese golden egg curry is a great healthy dish with great presentation of the eggs. When you have boiled the eggs they are fried until golden brown and slightly blistered. This dish is made with a mild chili tomato sauce and is great served with fresh bread or a salad.

INGREDIENTS

4 large size eggs

1/3 cup peanut oil

1/3 teaspoon turmeric powder

2 small Asian shallots, minced

2 teaspoons minced fresh garlic

1/4 teaspoon red chili powder or cayenne pepper

2 large fresh, plump tomatoes, finely chopped

2 teaspoons fish sauce

1/2 teaspoon sea salt to taste

2 green long fresh, mild chilies sliced and seeded

METHOD

1. Place the eggs in a saucepan, add cold water to cover, bring to the boil, and cook at a medium boil for 8 minutes. Drain the eggs and cool in running cold water to stop cooking. When the eggs are cool, peel them under running water.

2. Heat the oil in a wide heavy frying pan over medium-high heat. Add the turmeric and stir to dissolve. When the oil is hot enough to sizzle add the peeled eggs and fry until golden brown and a little bit blistered all over. Remove the eggs from the pan and onto a plate. let sit and then cut them in half lengthwise.

3. Pour off half but 3 tablespoons of oil. Heat the oil to medium and add the shallots and garlic, fry briefly, until translucent. Add the chili powder and tomatoes, stir constantly to stop from sticking. Simmer for about 10 minutes until the tomatoes have broken down a bit.

4. Stir in the fish sauce and salt, then taste and adjust the seasoning if you like. Raise the heat to medium-high, add the chili slices, and stir. Place the eggs cut side down in the sauce and cook for 3 minutes. Leave to cool a little bit and serve with bread or a salad.