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Golden Egg Curry
Serves: 2
Steps
- With a stick blender, blitz the 2 green chillies and 1 roughly chopped green finger chilli, shallots, garlic, ginger and turmeric to a paste.
- Heat the oil in a heavy-based wok or a pan of similarly wide diameter that comes with a lid, add the paste and the lemongrass and fry gently, stirring frequently, for 5 minutes, by which time the paste will be cooked and softened. Either don’t use a wooden spoon here, or use one you don’t mind being stained by the turmeric.
- Add the coconut milk, water, sea salt and tamarind. Make a couple of little incisions in each of the 3 whole finger chillies with the point of a small sharp knife and drop them in, too. Turn the heat up to bring to a near boil, then reduce the heat again and simmer gently for about 7 minutes, stirring frequently, until the sauce has cooked and reduced to a thick golden soup.
- Crack the eggs into the sauce (if you’re cautious, you could crack each of them into a cup first), cover with a lid and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks. You’ll have to lift the lid to monitor how the eggs are cooking.
- Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, dippable flatbreads or both.
- ADDITIONAL INFORMATION
- MAKE AHEAD/STORE NOTE:
- Sauce can be made up to 3 days ahead. Cool as quickly as possible and refrigerate in an airtight container for up to 3 days. Reheat gently in a wok, stirring occasionally, until just boiling, then reduce the heat and continue with the recipe.
Originally published at nigella.com. Reproduced for personal collection.
