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Burmese Egg Curry

March 31st, 2011 | GAPS/SCD, Gluten Free, Grain-Free, Recipes, Vegetarian, World, Burmese, curry, egg, gravy, Myanmar, sauce, tomato

by hellaD | 7 Comments »

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Now this is an incredibly delicious and surprising way to cook an egg. Great for vegetarians as well as people who just love food. serves 4 10 eggs 4 T or so of coconut oil or olive oil 1/2 t turmeric dash of chili powder (more if you like it spicy) 2 medium onions 2 inches ginger 10 toes garlic 6-8 medium tomatoes 1 T tamarind paste 2 t honey 1/2 c hot water Himalayan or sea salt Method: Prepare your eggs: First hard boil your eggs by adding them into a pot with cold water and slowly bring to a light boil, boil for about 8-10 minutes. Remove from heat, immediately dump out the boiling water and cool with cold water. This will make the eggs easier to peel. Cut the eggs in half and use the coconut oil to sear the eggs, first with the yolk side down and then on the other side. This will help to keep the eggs together when adding in the sauce. To prepare the tomato sauce: In the meantime, slice your onions, cut and pound your ginger and garlic to a paste. Cut your tomatoes into quarters, and remove the seeds, slice the tomato wedges thinly--about the same size as your onions. Put your tamarind paste into a bowl, add the hot water to the tamarind and dissolve it, mush it up and remove any seeds. Heat about 1 T of oil, add the turmeric and chili powder, add your sliced onions, garlic and ginger and saute until cooked (about 5 minutes). Add in your tomatoes and continue to cook. You can add in small amounts of water at any time to help preventing the onions and tomatoes from burning or sticking to the bottom of the pan. When the tomatoes are nicely cooked add in your tamarind slurry. The tomatoes and tamarind will make the sauce quite sour, so if it helps to cut the sour with a touch of sweetness. Add in a bit of honey if you find the sauce too sour. Add in your salt* and pepper. Gently add your fried eggs to the tomato sauce and allow to simmer for about ten minutes to get the flavor infused through the eggs. This dish is usually served with rice and balachaung. Since we are currently on the GAPS diet, we like to eat it with spaghetti squash and broccoli salad. This is really a surprisingly tasty and exotic meal. *If you aren't vegetarian you may want to use fish sauce instead of salt as fermented products are very good for cutting sour foods.

Now this is an incredibly delicious and surprising way to cook an egg. Great for vegetarians as well as people who just love food.

serves 4

10 eggs
4 T or so of coconut oil or olive oil
1/2 t turmeric
dash of chili powder (more if you like it spicy)
2 medium onions
2 inches ginger
10 toes garlic
6-8 medium tomatoes
1 T tamarind paste
2 t honey
1/2 c hot water
Himalayan or sea salt

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