- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Eggs are where it’s at this year! Cook this curry a few nights ahead to really develop its exotic flavours.
Ingredients
- 8 eggs
- 2 tablespoons rice bran oil
- 1 brown onion, finely chopped
- 2 long fresh green chillies, finely chopped
- 3 garlic cloves, crushed
- 3cm-piece fresh ginger, peeled, finely grated
- 12 fresh curry leaves
- 1 tablespoon curry powder
- 3 teaspoons Jeeny's Roasted Shrimp Paste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground fennel
- 3 (about 250g) ripe tomatoes, chopped
- 2 x 270ml cans coconut milk
- Chopped fresh coriander, to serve
- Sliced fresh green chilli, extra, to serve
- Steamed basmati rice, to serve
Method
- Step 1Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 4 minutes. Cool under cold water. Peel.
- Step 2Meanwhile, heat oil in a large, deep frying pan over medium heat. Stir in the onion for 8 minutes or until golden. Stir in chilli, garlic, ginger, curry leaves, curry powder, shrimp paste, turmeric and fennel for 1-2 minutes or until aromatic. Add tomato. Cook, stirring occasionally, for 2 minutes. Add coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until curry thickens.
- Step 3Add the eggs. Cook for 2 minutes. Season. Sprinkle with coriander and extra chilli. Serve with rice.
- Low carb
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2085 kj
Energy
43g
Fat Total
25g
Saturated Fat
4g
Fibre
19g
Protein
434mg
Cholesterol
344.57mg
Sodium
6g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Try this: For a milder curry, omit the green chillies, or halve and remove the seeds before chopping.
- Author: Sonja Bernyk & Katrina Woodman
- Image credit: Jeremy Simons & Al Richardson
- Publication: Australian Good Taste
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