Golden egg curry
This magnificent addition to my eating life comes courtesy of Yasmin Othman (who has brought much deliciousness my way over the years) and I glow with gratitude every time I eat it. This - called masak lemak telur in Malaysian - is very far removed from the egg curries I remember from my early youth, and would much prefer to forget. What we have here are eggs poached in a rich, aromatic, turmeric-tinted, tamarind-sharp, coconutty sauce or soup.
Ingredients
- green chilli2 ცალი
- Green finger chili4 ცალი
- Garlic2 კბილი
- Vegetable oil30 ml
- Lemongrass1 ცალი
- Coconut milk400 ml
- Egg4 ცალი
- water100 ml
Instructions
5 steps- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, flatbreads or both.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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