Golden Egg Curry | Nigella's Recipes | Nigella Lawson

Name: Golden Egg Curry | Nigella's Recipes | Nigella Lawson
Ingredients: 2 fresh green chillies (de-seeded and roughly chopped); 4 green finger chillies (1 roughly chopped and 3 left whole); 150 grams (approx. 5 small round) shallots (peeled and roughly chopped); 2 fat cloves garlic (peeled and roughly chopped); 25 grams fresh ginger (peeled and roughly chopped); 15 grams fresh turmeric (peeled and roughly chopped) or 1 teaspoon ground turmeric; 2 x 15ml tablespoons vegetable oil; 1 stalk lemongrass (trimmed and bruised); 1 x 400ml tin coconut milk; 100 millilitres water from a freshly boiled kettle; 2 teaspoons Maldon sea salt flakes; 2 teaspoons tamarind paste; 4 large eggs (at room temperature)

www.nigella.com

What we have here are eggs poached in a rich, aromatic, turmeric-tinted, tamarind-sharp, coconutty sauce or soup.

Keywords

Dairy Free
Gluten Free
Nut Free
Vegetarian
Asian Inspired
Comfort
Fun
Curry

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Ingredients

2 fresh green chillies (de-seeded and roughly chopped)
4 green finger chillies (1 roughly chopped and 3 left whole)
150 grams (approx. 5 small round) shallots (peeled and roughly chopped)
2 fat cloves garlic (peeled and roughly chopped)
25 grams fresh ginger (peeled and roughly chopped)
15 grams fresh turmeric (peeled and roughly chopped) or 1 teaspoon ground turmeric
2 x 15ml tablespoons vegetable oil
1 stalk lemongrass (trimmed and bruised)
1 x 400ml tin coconut milk
100 millilitres water from a freshly boiled kettle
2 teaspoons Maldon sea salt flakes
2 teaspoons tamarind paste
4 large eggs (at room temperature)