How to Make Malay-Style Egg Curry
Egg Curry for My Lazy Days
Egg curry is one of my favorite Malay dishes to make whenever I'm feeling lazy and craving comfort food at home. When I want something yummy to eat but don't want to spend a lot of time, I know egg curry is the answer. It's a super easy dish that is quick to make, delicious, and perfect for lunch or dinner.
Simple But Delicious
If you search online for egg curry, you will find many different versions that call for different ingredients. However, my egg curry is authentic because I learned it from my mother. As long as I can remember, she never modified this recipe. Of course, you can feel free to adjust it to your taste.
Tip: I suggest boiling the potatoes before the eggs because potatoes take longer to soften. Once both are done, place them the bowl and set aside.
Perfect for Family Dinner
This dish is perfect for a family dinner on the weekend. Have it with a simple green salad and steamed white rice or bread. Yummy! Store the leftovers in an airtight container and refrigerate for up to three days.
- 4 hard-boiled eggs
- 4 tablespoons vegetable oil
- 2 teaspoons tamarind paste
- 4 cups diluted coconut milk
- 5-6 curry leaves
- 2 tablespoons fish curry powder
- 1 large boiled potatoes, cut into wedges
- 2 teaspoons salt
For making the paste:
- 4 dried chilies (seeded and chopped)
- 1 inch ginger
- 1 inch fresh turmeric
- 3 garlic cloves
- 3 shallots (or half of an onion)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorn
- 1 tablespoon kerisik (desiccated coconut)
- 1/2 cup water
- Combine the dried chilies, ginger, turmeric, garlic, shallots, cumin seeds, coriander seeds, and black peppercorn in a blender with water. Blend until it forms a paste.
- In a pan, heat the oil over medium heat. Throw in curry leaves, followed by the paste. Stir-fry until fragrant.
- Add the fish curry powder. Stir-fry until the oil surfaces up from the paste.
- Add the coconut milk, stir, and let it simmer for 10 minutes.
- Throw in the boiled potatoes.
- Throw in the hard-boiled eggs into the pan.
- Add the tamarind paste and salt. Don't forget to taste!
- Reduce the heat and let it simmer for another 5 minutes.
- Place the curry into bowls for serving.
- Garnish with parsley. Serve with steamed white rice, fresh-cut cucumber, and naan bread.
© 2019 Liza