A recipe from Nigella Lawson’s ” At My Table”. Most recipes for egg curry use hard boiled eggs, but in this version from Malaysia the eggs are poached in the sauce .
Ingredients
- 2 green chillies de-seeded and roughly chopped
- 4 green finger chillies 1 roughly chopped and 3 left whole
- 150 g shallots peeled and roughly chopped
- 2 plump garlic cloves roughly chopped
- 25 g fresh ginger peeled and roughly chopped
- 15 g fresh turmeric peeled and roughly chopped, or 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 1 lemongrass stalk trimmed and bruised
- 1 400 ml tin coconut milk
- 2 tsps sea salt flakes
- 2 tsps tamarind paste
- 4 large free-range eggs at room temperature
- rice or flatbreads to serve, or both
Servings:
Instructions
- Blend the 2 green chillies and 1 roughly chopped green finger chilli, shallots, garlic, ginger and turmeric to a paste using a stick blender or mini food processor.
- Heat the oil in a heavy-based wok or a similar-sized pan with a lid, add the paste and the lemongrass and fry gently, stirring frequently, for 5 minutes, until the paste is cooked and softened.
- Add the coconut milk, salt and tamarind with 100ml/3½fl oz freshly boiled water. Make a couple of little incisions in each of the 3 whole finger chillies with the point of a small sharp knife and add to the pan. Turn the heat up to bring to a near boil, then reduce the heat and simmer gently for about 7 minutes, stirring frequently, until the sauce has cooked and reduced to a thick golden soup.
- Crack the eggs into the sauce, cover with a lid and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks.
- Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, flatbreads or both.
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