Ingredients
Equipment
Method
- Start by placing the eggs in a saucepan and covering them with enough cold water. Bring the water to a boil over medium heat. Once boiling, cook the eggs for about 8 minutes. You want them hard-boiled with a firm yolk, perfect for this curry.
- After the cook time, drain the water and run cold water over the eggs to cool them quickly. This step makes them easier to peel. Once they are cool enough to handle, gently peel the eggs under cold running water for easier shell removal.
- Next, heat the peanut oil in a wide, heavy skillet over medium-high heat. Add the turmeric, stirring to dissolve it in the oil. The aroma should be fragrant and warm as the turmeric infuses the oil. You’ll know it’s ready when a drop of water sizzles upon contact.
- Carefully add the peeled eggs to the hot oil. Fry them until they are golden and slightly blistered all over, which takes about 5 to 7 minutes. The key is to turn the eggs to ensure even cooking. You can even balance them on their ends to cook the tips.
- Once they are beautifully golden, use a slotted spoon to lift them out of the hot oil and place them on a plate. Cut each egg in half lengthwise and set aside, letting the residual heat keep them warm.
- In the same skillet, pour off all but 2 to 3 tablespoons of oil. This leftover oil is flavorful and can be reused for stir-frying later. Heat the remaining oil over medium heat and add the minced shallots and garlic. Fry briefly until translucent, about 2 to 3 minutes.
- Next, add the Red Chile Powder and tomatoes, stirring well. Cook the mixture at a strong simmer for about 10 minutes. The tomatoes should break down into a soft mass, creating a rich sauce. Stir frequently to prevent sticking.
- Stir in the fish sauce and salt, tasting and adjusting the seasoning as needed. If you love the flavor, feel free to add a pinch more fish sauce for depth.
- Now, raise the heat to medium-high, add the sliced cayenne chilies, and mix well. Place the halved eggs cut side down into the sauce, allowing them to soak up the flavors. Cook for another 3 minutes until the oil begins to sizzle around the edges.
- Finally, serve the Golden Egg Curry hot or at room temperature, paired with rice or naan. The sauce is rich and inviting, perfect for soaking up with your favorite bread!
Notes
Leftover Golden Egg Curry can be stored in the refrigerator for up to three days. Make sure to keep it in an airtight container.
This dish can be frozen for up to one month. Just be aware that the texture of the eggs may change slightly upon thawing.
This curry pairs wonderfully with steamed rice or warm naan. You can also serve it with a side of cucumber salad for a refreshing contrast.
Feel free to add vegetables like spinach or bell peppers to boost the nutrition and flavor of the dish.
Adjust the heat by adding more or fewer chilies according to your preference. You can also add a pinch of black pepper for an extra kick.
Top the dish with fresh cilantro or a squeeze of lime before serving to enhance the freshness of the flavors.