Burmese Egg Curry Recipe
Burmese Egg Curry Recipe
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This recipe is so easy. If you are having a curry night and don’t want to have just one curry, this one is perfect to add on. Beautiful colour and wonderful taste, this Burmese Egg curry makes dahl look like the poor second cousin!
Hope you enjoy,
Ingredients
2 onion, medium
3 garlic cloves
2 inch ginger root
1.5 Tbsp oil
0.75 Tbs turmeric powder
1 tsp cumin
1 Tbs paprika powder
1 tsp chilli powder
1 vegetable stock cube
4 C canned tomatoes
3 tsp fish sauce (optional, see below)
6 eggs, hard boiled
Method
Chop onion and garlic finely. Crush peeled ginger and saute all in oil for 2 minutes, then with the spices for another 2 minutes.
Add the canned tomatoes with half a can of water (if needed) and the stock cube and fish sauce.
Add peeled, hard boiled eggs and simmer gently without a lid, until the oil begins to rise to the top and the eggs have turned golden yellow, about 20 minutes.
You may need to season with salt or soy sauce if not using fish sauce. Add extra eggs as needed if serving hearty appetites.
Serves six as a accompaniment to curry
Goes perfectly with the Chai spiced rice pudding pie for dessert.
