Thursday, 10 March 2016

Burmese Golden Egg Curry

Burmese Golden Egg Curry
It is extremely easy to make and yet very delicious in taste from Burma. Reading the history of this curry... as in earlier days many Indians visited Rangoon. This curry has come up due to the Indian influence in Burma. A cross country dish. The key ingredient giving a Burmese touch to the curry is the  Ngapi paste made out of fermented fish. But since this is not commonly available, fish sauce is commonly available. So the fish sauce is used here.  A must try recipe.

Ingredients
5  Eggs boiled and peeled
2 Onions chopped finely
2 tsp Garlic chopped finely
2 Tomatoes chopped finely
2 Green chillies slit lengthwise
2 tsp Fish sauce
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
Salt to taste
4 tbsp Sesame Oil

Method
Heat the oil in a pan. Add the tumeric and stir it. When the oil is hot, add the eggs and fry until golden in colour from all the sides. Take it out on a plate and cool it. Add the onion and garlic, in the same oil and fry until translucent. Add the tomatoes, chilli powder and salt  stir it for 5 to 8 minutes till the tomatoes are mushy. Meanwhile cut the eggs into halves. Add the fish sauce and green chillies in the pan. Stir it. Gently place the eggs cut side down in the sauce for 2 minutes. Serve hot.