Egg Curry (Golden Egg Curry)
(Good for 3 people)
① Egg ー4 pieces
② Niboshi ー10 pieces (can be omitted)
(Japanese dried infant sardines)
③ Onion ー1 bulb
④ Tomato or tomato paste ー1 piece (1/3 of the can if paste)
⑤ Grated ginger ー1/3 teaspoon
➅ Grated garlic ー1/3 teaspoon
➆ Paprika powder ー1/3 teaspoon
⑧ Turmeric powder ー1/3 teaspoon
(⑦, ⑧ can be replaced with curry powder)
⑨ Chili pepper ーjust a pinch
⑩ Fish sauce ー2 tablespoon
⑪ Salt ー1/2 teaspoon
⑫ Tamarind paste ー2 teaspoon
⑬ Sugar ー1/2 teaspoon
⑭ Cooking oil ー1 tablespoon
Preparation:
1．Boil the eggs until they become hardboiled. Dip the hardboiled eggs in cold water to peel the shells easily. Once peeled, cut them in half.
2．Mince the onion.
3．Mince the whole tomatoes. If using tomato paste, just set it aside.
4．In a frying pan, heat the cooking oil and sauté the onion, grated ginger, grated garlic, turmeric powder, and paprika powder.
5. Once the sautéed seasonings become aromatic, add the minced tomatoes (or tomato paste).
6. Add about 50ml of water in the mixture to avoid it sticking onto the pan. Simmer it for about 10 minutes or until the ingredients turn soft.
7. Add fish sauce.
8. Add niboshi and 250ml of water, and then simmer it. (If not using niboshi, adjust the taste of the mixture to your own liking using salt).
9. Add the tamarind paste and sugar.
10. Put in the hard boiled eggs. Turn over the eggs in the mixture after 3 minutes to allow it to absorb the flavors.
11. Finally, add the chili peppers and serve it while hot.
