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The ingredients needed to prepare Burmese Egg Curry:
- You need Eggs
- Use Turmeric Powder
- Use Onion Medium , finely chopped
- Provide Green Bell Pepper , cut into
- Get Garlic , minced
- Take Red Chilli Powder
- Use Salt
- Take Black Pepper
- Provide Fish Oil
- Provide Tomatoes Medium , roughly chopped
- You need White Oil
- Get Water
- You need Sugar (preferably brown)
Instructions to make Burmese Egg Curry:
- Hard boil the eggs. Peel them after they cool down. Now lightly coat the eggs with 1/4 tsp of turmeric.
- Heat oil in a non-stick wok. Add the boiled eggs, and fry till the skin gets a bit blistered. The eggs will turn golden in colour. Remove from the wok.
- Cut the eggs in half, and keep them aside.
- Put the roughly chopped tomatoes in a mixer, and grind to form a coarse paste. The tomatoes should just be a little broken down. Do NOT make a puree or a fine paste. Keep aside.
- In the wok, to the remaining oil, add garlic, onion, and green bell peppers. Saute for 2 mins, till the onions become translucent.
- Now pour in the tomatoes. Add chilli powder, salt, and 1/4 tsp turmeric powder. Cover and simmer for 6-7 mins.
- Then add in the fish sauce, water, and sugar. Stir well. The gravy will be pulpy. Cover again, and simmer for another 4-5 mins.
- Finally, add in the eggs. Season with salt and pepper. Cover for 2 mins.
- The gravy should not be runny, and the tomatoes should retain a bit of their punchy sourness. Serve hot, with rice!
- PS: Pair this up with http://www.cucumbertown.com/mexican-rice-recipe-21108-dish
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