Burmese-Style Fish Curry with Noodles & Duck Eggs

Ingredients

• 2 duck eggs, at room temperature (see note)
• 80 ml (1/3 cup) peanut oil
• 4 red shallots, thinly sliced
• 4 garlic cloves, thinly sliced
• 800 gm thin fresh rice noodles
• To serve: coriander sprigs, small green birdseye chillies, pickled mustard greens (see note), lime wedges, and chilli powder
• Fish curry
• 1 tsp shrimp paste (see note)
• 3 vine-ripened tomatoes, scored
• 60 ml (¼ cup) sesame oil
• 1½ onions, finely chopped
• 6 garlic cloves, crushed
• 20 gm (4cm piece) ginger, cut into julienne
• 1 lemongrass stalk, white part only, finely chopped
• ¼ tsp fenugreek seeds
• 3 tsp finely chopped fresh turmeric
• 1 tsp each sweet paprika and ground chilli
• 500 ml (2 cups) coconut milk
• 2 fresh curry leaf sprigs
• 2 tbsp tamarind purée (see note), or to taste
• 2 tbsp fish sauce, or to taste
• 1½ tbsp caster sugar, or to taste
• 2 firm white fish fillets, such as coral trout or barramundi (about 225gm each), skin on
• Juice of 1 lime, or to taste