Golden Egg Curry
Golden Egg Curry
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.
- 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)
- 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.