Servings
Prep time
Cook time
Recipe
Ingredients
- 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
- ΒΌ cup water
- Ground dried shrimp (optional garnish)
Method
- 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.
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