Malaysian egg curry from Vegetarian by Alice Hart
Traditionally, the eggs in this fragrant curry would be hard-boiled but it is far more delicious when they’re a little soft inside. To soft boil eggs, cover them with cold water in a saucepan and...
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Ingredients
- 3 garlic cloves, chopped
- 4 cm (1½ in) piece fresh ginger, finely chopped
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- ½ teaspoon ground turmeric
- 1 tablespoon sambal oelek
- 400 ml (14floz) tin coconut milk
- 2 tablespoons tamarind pulp
- 3 vine-ripened tomatoes
- 1 tablespoon peanut oil
- 4 French shallots, thinly sliced
- 1 tablespoon palm sugar or soft brown sugar
- 2 tablespoons fried shallots, to serve
- 8 eggs, soft-boiled
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