Burmese Egg And Okra Curry

1. 1

   Start with the eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil and let boil for 7 minutes. Remove, drain and drop into ice cold water to stop the cooking. Let cool for about 5 minutes. Carefully crack and peel the eggs. Try not to destroy the eggs.

2. 2

   Heat a large frying pan with high sides over medium to medium-high heat. Add grapeseed or vegetable oil until hot. Drop in hardboiled eggs. Fry on all sides, as best you can, for 4-5 minutes, until skin is blistered and brown. Remove to a plate and set aside.

3. 3

   Drain all but about 1 1/2 tbsp oil, and lower heat to medium. Add onion, garlic, ginger, chilies, turmeric and some salt. Saute for about 5 minutes, until onions are soft. Add tomato paste, mix and cook for another 3 minutes. Add the curry powder and cook for another 2 minutes.

4. 4

   Now mix in the okra bits, can of roasted tomatoes and a dash of salt. Stir to combine and then add the fish sauce. Let simmer for 10 minutes.

5. 5

   Cut eggs in half and drop into the curry. Let cook for just 3-4 minutes, enough time for the eggs to warm up. Serve with fresh cilantro and rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.