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
- Crumble the dried red chilies and put into a bowl. Add peppercorns, coriander and 12 fl oz. water. Soak for at least 1 hour.
- Slice the lemongrass crosswise very finely, starting at the root end and going up about 6″.
- Put the soaked ingredients, their soaking liquid, lemon grass, ginger and turmeric into a blender and blend thoroughly to make a paste.
- Heat the oil over a medium high heat. When hot add shallots and garlic and stir and fry until golden.
- 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.
- Add the tamarind paste or lime juice, salt and sugar. Mix well and taste. Bring to a simmer, stirring.
- 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.
- 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.
- 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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