VOL. XIII
NO. 014
Bottle & Flame
Musings on food, wine, and more
EST. MMXIII
LAKE OSWEGO, OR
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Golden Egg Curry
flameDinnerEggs

Golden Egg Curry

ServesServes: 2

Ingredients

  • 2 fresh green chillies (de-seeded and roughly chopped)
  • 4 green finger chillies (1 roughly chopped and 3 left whole)
  • 150 grams (approx. 5 small round) shallots (peeled and roughly chopped)
  • 2 fat cloves garlic (peeled and roughly chopped)
  • 25 grams fresh ginger (peeled and roughly chopped)
  • 15 grams fresh turmeric (peeled and roughly chopped) or 1 teaspoon ground turmeric
  • 2 x 15ml tablespoons vegetable oil
  • 1 stalk lemongrass (trimmed and bruised)
  • 1 x 400ml tin coconut milk
  • 100 millilitres water from a freshly boiled kettle
  • 2 teaspoons sea salt flakes
  • 2 teaspoons tamarind paste
  • 4 large eggs (at room temperature)

Instructions

  1. With a stick blender, blitz the 2 green chillies and 1 roughly chopped green finger chilli, shallots, garlic, ginger and turmeric to a paste.
  2. 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.
  3. 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.
  4. 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.
  5. Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, dippable flatbreads or both.
  6. ADDITIONAL INFORMATION
  7. MAKE AHEAD/STORE NOTE:
  8. 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.

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