This Malaysian egg curry is my obsession right now and it requires only steamed (basmati) rice to serve. Traditionally, the eggs would be hard boiled, but this dish is far more delicious when they are a little soft inside. To soft boil the eggs, cover them with cold water in a sauce pan and place over medium heat. As soon as the water boils, remove from the heat and set aside for several minutes. Refresh in cool water and peel carfefully.
This dish is low in carbs and high in protein. No need for any meat here but if you must, add a little pre-cooked chicken breast to satisfy the carnivor in you.
- 3 tomatoes
- 1 tbsp peanut oil
- 4 shallots finely sliced
- 3 garlic cloves chopped
- 1 1/2 inch ginger finely chopped
- 1 tsp coriander seeds cruched
- 1 tsp cumin seeds crushed
- 1/2 tsp tumeric ground
- 1 tbsp sambal oelek
- 14 oz coconut milk
- 2 tbsp tamarind pulp
- 1 tsp palm sugar or brown sugar
- 8 eggs soft boiled
- 2 tbsp shallots fried to serve
Preparation time 15mins
Cooking time 30mins
Adapted from not-too-sweet.com
Cut a shallow cross in the base of the tomatoes with a sharp knife and place them in a bowl. Cover with boiling water and leave for a minute. Drain and peel, then roughly chop the flesh and set aside.
Heat the oil in a wok saucepan, add the shallots, garlic and ginger and cook for a minute. Add the coriander, cumin, tumeric, sambal oelek and the chopped tomatoes and saute for a few minutes more.
Stir in the coconut milk, tamarind pulp and palm sugar along with a hefty pinch of salt. Bring to a boil and simmer for 5 minutes until the mixture thickens.
Add the eggs and simmer for a few more minutes to heat them through. Scatter with fried shallots and serve the curry with steamed rice.