The curry sauce for these eggs is rich and aromatic and a gorgeous mellow yellow. My trick is to cook the sauce and eggs separately, giving them only a cursory meeting at the last minute to warm through. This yields a creamy, orange yolk, not the dusty grey variety.
Boil the eggs for 7-8 minutes, depending on size, and plunge into ice cold water. Remove the shells and set aside whilst you prepare the sauce.
Grind the ingredients for the bumbu in a high-speed blender or food processor, adding a little of the coconut milk to help the blades turn.
Scrape into a pan and cook, stirring, for a few minutes to lose the harsh raw flavours. Add the remaining coconut milk, lemongrass and salt. Turn the heat up to bring to the boil, then reduce to a simmer for 10 minutes, stirring frequently. Add the tamarind paste and taste for seasoning.
When you are ready to serve, warm the sauce, then add the eggs to heat through gently.
© 2019 All rights reserved. Published by Murdoch Books.