Golden Egg Curry
Ingredients
The eggs
The sauce
-
⅓
cup
peanut oil or unroasted sesame oil
-
⅛
teaspoon
turmeric
-
2
small
shallots, minced
-
2
teaspoons
minced garlic
-
¼
teaspoon
Red Chile Powder
-
2
medium
tomatoes, finely chopped
-
2
teaspoons
fish sauce
-
½
teaspoon
salt
-
2-3
pieces
green cayenne chilies, seeded and sliced
Instructions
- Boil the eggs in a saucepan covered with water for 8 minutes, then cool and peel them.
- Heat oil in a skillet, add turmeric, and fry the peeled eggs until golden and blistered.
- Remove the eggs and cut them in half lengthwise.
- In the same skillet, sauté shallots and garlic until translucent, then add chili powder and tomatoes, cooking until softened.
- Stir in fish sauce and salt, adjust seasoning, then add the chile strips.
- Place the egg halves cut side down in the sauce and cook for about 3 minutes.
- Serve hot or at room temperature.
Nutrition Facts (estimated)
Servings
4
Calories
255
Total fat
22g
Total carbohydrates
8g
Total protein
7g
Sodium
598mg
Cholesterol
164mg
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