Malaysian egg curry

Name: Malaysian egg curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 8 eggs, soft-boiled; 2 tablespoons fried shallots, to serve; 1 tablespoon sambal oelek; ½ teaspoon ground turmeric; 1 tablespoon palm sugar or soft brown sugar; 2 tablespoons tamarind pulp; 400 ml (14floz) tin coconut milk; 1 teaspoon cumin seeds, crushed; 1 teaspoon coriander seeds, crushed; 4 French shallots, thinly sliced; 1 tablespoon peanut oil; 4 cm (1½ in) piece fresh ginger, finely chopped; 3 garlic cloves, chopped; 3 vine-ripened tomatoes

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Traditionally, the eggs in this fragrant curry would be hard-boiled but it is far more delicious when they’re a little soft inside. To soft boil eggs, cover them with cold water in a saucepan and place over a medium heat. As soon as the water boils, remove from the heat and set aside for 7 minutes. Refresh in cool water.

Ingredients

3 vine-ripened tomatoes
1 tablespoon peanut oil
4 French shallots, thinly sliced</

Method

Cut a shallow cross in the base of the tomatoes with a sharp knife and place them in a bowl. Cover with boiling water and leave for 1 minute. Drain and peel, then roughly chop the flesh and set aside.

Heat the oil in a wok or saucepan, add the shallots, garlic and ginger and cook for 1 minute. Add the coriander seeds, cumin seeds, turmeric, sambal oelek and the chopped tomatoes and saut