Golden Egg Curry
Spiced eggs in a rich lightly spicy tomato based curry sauce with garlic and chiles, delicious over rice topped with scallions
Ingredients
- 8 large eggs soft boiled (about 8 minutes in boiling water) then cooled and peeled
- 2 tbsp oil
- 1/8 tsp turmeric
- 2 shallots minced
- 2 jalapenos minced
- 4 garlic cloves minced
- 3 roma tomatoes diced
- 1 14oz can plain tomato sauce
- 1/4 cup cream
- 1/2 tsp Kashmiri chili powder sub 1/8 tsp cayenne or adjust to heat preference
- 2 tsp fish sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp curry powder
- salt and pepper to taste
- sliced scallions for garnish
- rice for serving
Instructions
- Heat a pot of water almost to boiling and add the eggs. Cook for 8 minutes then drain and cool in ice water. Peel and set aside.
- Heat the oil and turmeric in a skillet and add the eggs, cooking over medium heat. Stir them gently and allow them to blister up a little. You are mostly getting the color on them. Remove to a plate and then add the garlic, jalapeno, tomato and shallot to the pan. Cook this, stirring occasionally until the veggies start to soften.
- Add in the tomato sauce, fish sauce and spices, a few tbsp of water and the cream. Reduce heat and simmer for 10 minutes until everything is well blended. Taste and season with salt and pepper and more curry or fish sauce if needed. Add the eggs back in to reheat them. Cook your rice and serve the tomato curry over the rice with sliced scallions on top.
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