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

View full recipe on www.nigella.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.nigella.com.

Share this recipe:

Cooking tools:

Immersion blender
Wok
Wooden spoon
Measuring spoon
Measuring cup
Kettle
Chef's knife
Cutting board
Cup
Mixing bowl
Ladle
Airtight container
Slotted spoon
Spoon
Peeler
Stove

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)