Golden Egg Curry
By: Naomi Sherman
I’m not going to lie — I was shocked at how much I loved this recipe. While researching this cuisine, I kept coming across references to Golden Egg Curry and the picture in my head was nothing like the actual dish. I may never eat eggs any other way and this curry sauce is mild enough for my sensitive stomach while still being rich with flavour.
Ingredients
6 eggs
100mL peanut oil, plus extra
1 tsp turmeric powder
2 medium onions, thinly sliced
2 tsp garlic paste
2 tsp curry powder
1 tsp chilli powder
2 tsp fish sauce
2 tins crushed tomatoes
¼ cup water
Ground dried shrimp (optional garnish)
Method
Boil the eggs for approx. 6 mins or until just firm. Once cooked, plunge into ice water to stop the cooking and peel carefully once cooled.
Heat the peanut oil in a pan over medium-high heat and add the turmeric powder. Cook for about 1 min to infuse the oil.
Reduce the heat to medium and add the thinly sliced onions.
Cook until the onions are soft and browned. Using a slotted spoon, remove the onions from the oil and set aside.
Add enough additional peanut oil to half submerge the eggs and heat on high. Pat the eggs dry and using a slotted spoon, place them in the hot oil.
Fry the outsides of the eggs, turning constantly, until they are bubbled and golden. Remove and drain, then cut in half lengthways.
Drain all but about half a cup of oil from the pan and then add the minced garlic, curry paste, chilli powder and fish sauce. Cook for 1 min until the spices are fragrant, then add the tomatoes and the water. Simmer over medium heat until thickened.
Place the egg halves and the onions back into the curry sauce until warmed through.
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