GOLDEN EGG CURRY

The reason this curry is called golden egg is because of the golden colour it gets when cooked in turmeric. It's tasty and goes very well with steamed ginger rice, roti or egg noodles.

Serves 2

Time:30-40 minutes

4 large eggs
2 tbs oil
1/8 teaspoon turmeric
2 small onions finely chopped
2 cloves garlic minced

1/4 tsp red chilli powder
2  tomatoes finely chopped
2 tsp fish sauce
Salt  & pepper
2 - 3 green chillies cut lengthwise

Method

Boil the eggs and place in cold water. When the eggs are cool, peel them.

Heat the oil in a pan over medium-high heat. Add the turmeric.  When the oil is hot, add the peeled eggs and fry until golden and a little blistered all over. Spoon the eggs out of the hot oil. Cut them lengthwise in half and set aside.
.

In the same pan, add the onions and garlic, and fry, until translucent. Add the chilli powder and tomatoes. Stir so that it doesn't stick to the bottom of the pan. Simmer it for about 10 minutes.

Stir in the fish sauce and adjust the seasoning. Add the cut chillies.  Place the eggs cut side down in the sauce and cook until the oil separates from the tomato base. This will take about 5 to 6 minutes. 

Serve with rice, rice noodles etc.