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| Golden egg curry |
This grand expansion to my eating life comes civility of Yasmin Othman (who has brought much tastiness my way throughout the years) and I shine with appreciation each time I eat it. This – called masak lemak telur in Malaysian – is exceptionally far expelled from the egg curries I recall from my initial youth, and would very much want to overlook. What we have here are eggs poached in a rich, sweet-smelling, turmeric-tinted, tamarind-sharp, coconutty sauce or soup.
Ingredients
2 green chillies, de-seeded and roughly chopped
4 green finger chillies, 1 roughly chopped and 3 left whole
150g/5½oz shallots, peeled and roughly chopped
2 large garlic cloves, roughly chopped
25g/1oz fresh ginger, peeled and roughly chopped
15g/½oz fresh turmeric, peeled and roughly chopped, or 1 tsp ground turmeric
2 tbsp vegetable oil
1 lemongrass stalk, trimmed and bruised
1 x 400ml tin coconut milk
2 tsp sea salt flakes
2 tsp tamarind paste
4 large free-range eggs, at room temperature
rice or flatbreads (or both), to serve
Method
1.Blend the 2 green chillies and 1 generally cleaved green finger stew, shallots, garlic, ginger and turmeric to a glue utilizing a stick blender or small scale nourishment processor.
2.Warmth the oil in a substantial based wok or a comparable measured skillet with a cover, include the glue and the lemongrass and sear delicately, blending every now and again, for 5 minutes, until the point when the glue is cooked and mollified.
3.Include the coconut drain, salt and tamarind with 100ml/3½fl oz crisply bubbled water. Make two or three little entry points in every one of the 3 entire finger chillies with the purpose of a little sharp blade and add to the container. Turn the warmth up to convey to a close bubble, at that point decrease the warmth and stew delicately for around 7 minutes, blending every now and again, until the point that the sauce has cooked and diminished to a thick brilliant soup.
4.Split the eggs into the sauce, cover with a top and leave to stew delicately for around 4 minutes, or until the point when the whites are set yet the yolks still runny, or cook for more on the off chance that you need all around cooked yolks.
5.Gap between two dishes, endeavoring to spoon out the vast majority of the sauce from the skillet first. Present with rice, flatbreads or both.
Recipe Tips
This has clear warmth, yet not eye-wateringly so. On the off chance that you'd like it somewhat milder, don't penetrate the three entire finger chillies. Furthermore, on the off chance that you'd like it significantly milder, you could de-seed the finger stew that goes in the glue, and abstain from the entire ones in the soup. Yet, regardless of whether, similar to me, you cherish searing sustenance, I don't prompt eating the entire chillies. I won't stop you, yet you have been cautioned.
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