Burmese Egg Curry

Name: Burmese Egg Curry
Total time: 1800 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 4 Eggs; 1/2 Teaspoon Turmeric Powder; 1 Onion Medium , finely chopped; 1/2 strips Green Bell Pepper , cut into; 5 Cloves Garlic , minced; To Taste Red Chilli Powder; To Taste Salt; To Taste Black Pepper; 1/2 Teaspoon Fish Oil; 5 Tomatoes Medium , roughly chopped; 5 Tablespoons White Oil; 1/4 Cup Water; 1/4 Teaspoon Sugar (preferably brown)

Antara S @cook_7805331

New Delhi, India

Inspired by: http://www.seriouseats.com/recipes/2012/10/naomi-duguids-golden-egg-curry.html

Antara S @cook_7805331

New Delhi, India

Inspired by: http://www.seriouseats.com/recipes/2012/10/naomi-duguids-golden-egg-curry.html

Saved

Ingredients

30 mins

2-serving

4Eggs
1/2 TeaspoonTurmeric Powder
1Onion Medium , finely chopped
1/2 stripsGreen Bell Pepper , cut into
5 ClovesGarlic , minced
To TasteRed Chilli Powder
To TasteSalt
To TasteBlack Pepper
1/2 TeaspoonFish Oil
5Tomatoes Medium , roughly chopped
5 TablespoonsWhite Oil
1/4 CupWater
1/4 TeaspoonSugar (preferably brown)

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Steps

30 mins

1

Hard boil the eggs. Peel them after they cool down. Now lightly coat the eggs with 1/4 tsp of turmeric.
2

Heat oil in a non-stick wok. Add the boiled eggs, and fry till the skin gets a bit blistered. The eggs will turn golden in colour. Remove from the wok.
3

Cut the eggs in half, and keep them aside.
4

Put the roughly chopped tomatoes in a mixer, and grind to form a coarse paste. The tomatoes should just be a little broken down. Do NOT make a puree or a fine paste. Keep aside.
5

In the wok, to the remaining oil, add garlic, onion, and green bell peppers. Saute for 2 mins, till the onions become translucent.
6

Now pour in the tomatoes. Add chilli powder, salt, and 1/4 tsp turmeric powder. Cover and simmer for 6-7 mins.
7

Then add in the fish sauce, water, and sugar. Stir well. The gravy will be pulpy. Cover again, and simmer for another 4-5 mins.
8

Finally, add in the eggs. Season with salt and pepper. Cover for 2 mins.
9

The gravy should not be runny, and the tomatoes should retain a bit of their punchy sourness. Serve hot, with rice!
10

PS: Pair this up with http://www.cucumbertown.com/mexican-rice-recipe-21108-dish