Golden Egg Curry
"This magnificent addition to my eating life comes courtesy of Yasmin Othman (who has brought much deliciousness my way over the years) and I glow with gratitude every time I eat it. This – called masak lemak telur in Malaysian – is very far removed from the egg curries I remember from my early youth, and would much prefer to forget. What we have here are eggs poached in a rich, aromatic, turmeric-tinted, tamarind-sharp, coconutty sauce or soup. This has definite heat, but not eye-wateringly so. If you’d like ..."
INGREDIENTS
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2 fresh green chillies (de-seeded and roughly chopped)
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4 green finger chillies (1 roughly chopped and 3 left whole)
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150 grams (approx. 5 small round) shallots (peeled and roughly chopped)
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2 fat cloves garlic (peeled and roughly chopped)
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25 grams fresh root ginger (peeled and roughly chopped)
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15 grams fresh turmeric (peeled and roughly chopped) or 1 teaspoon ground turmeric
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2 x 15ml tablespoons vegetable oil
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1 stalk lemongrass (trimmed and bruised)
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1 x 400ml tin coconut milk
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100 millilitres water from a freshly boiled kettle
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2 teaspoons sea salt flakes
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2 teaspoons tamarind paste
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4 large eggs (at room temperature)
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