Malaysian Egg Curry


  • 2-10 dried hot red chilies
  • ½ tsp whole black peppercorn
  • 2 tbsps. coriander seeds
  • 1 stick fresh lemongrass
  • 1½ ” fresh ginger, chopped coarsely
  • ¾ tsp turmeric
  • 18 eggs, hard boiled
  • 4 fresh hot green chilies
  • Few sprigs fresh mint
  • 3½ oz. shallots, finely sliced
  • 5 cloves garlic, finely sliced
  • 9 tbsps. vegetable oil
  • 1 liter coconut milk
  • 3 tbsps. tamarind paste or 2 tbsps. lime
  • 2½ tsps. salt
  • 1 tsp sugar
  • 10 oz. tomatoes cut in 1″ dice
  • 4 fresh hot red chilies
  1. Crumble the dried red chilies and put into a bowl. Add peppercorns, coriander and 12 fl oz. water. Soak for at least 1 hour.
  2. Slice the lemongrass crosswise very finely, starting at the root end and going up about 6″.
  3. Put the soaked ingredients, their soaking liquid, lemon grass, ginger and turmeric into a blender and blend thoroughly to make a paste.
  4. Heat the oil over a medium high heat. When hot add shallots and garlic and stir and fry until golden.
  5. Add the paste from the blender and fry for about 10 minutes until the oil separates and the paste turns dark. Stir the coconut milk and pour it in.
  6. Add the tamarind paste or lime juice, salt and sugar. Mix well and taste. Bring to a simmer, stirring.
  7. As soon as the sauce begins to bubble turn off the heat. Strain it through a sieve pushing through as much liquid as possible. Return to pan and add hard boiled eggs.
  8. Wash the fresh chilies and mint sprigs. Just before serving bring the curry to the boil. Put in the tomatoes and stir a few times.
  9. Return to simmer and empty into serving bowl. Garnish with fresh chilies and mint sprigs and serve with rice or bread.


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