GOLDEN EGG CURRY

FL038: MANDALAY
Cranuary 24, 2021

For this dish, you’ll sear hard-boiled eggs in turmeric oil, which is deeply satisfying, like watching a pet rock come to life.

Goal: a tangy, savory, quickish meal without meat
Serves: 2 as a main dish with rice or flatbread, or 4 as a snack with tea

  • 4 eggs

  • 1 large or 2 small shallots, minced

  • 3 cloves garlic, minced

  • 2 fresh tomatoes each the size of a fist, cored and finely chopped (or use 1 1/2 cups broiled plum tomatoes, crushed)

  • 1/3 cup peanut or vegetable oil

  • 1/4 teaspoon turmeric

  • 1/2 teaspoon Lani’s KRP

  • 1 tablespoon Thai fish sauce or 1 tablespoon mushroom powder

  • kosher salt to taste

  • 1/2 Thai chile, minced, or 1-2 milder chiles, like fresnos or jalapenos (with 100% of the seeds and membranes discarded), sliced into thin slivers

 

Boil the eggs by the 8-minute method. Mince the shallots and garlic and dice the tomatoes. Peel the eggs.

In a large skillet, heat the oil and turmeric until hot, then add the eggs and cook until they’re blistered and golden all over. Remove them from the pan and slice in half lengthwise.

Discard half of the oil in the pan, then add the shallots and cook until translucent, about 2 minutes. Add the garlic and cook 1 minute longer, just to soften it (avoid browning). Add the KRP and saute for a moment to unlock its fragrance. Add the tomatoes and cook until the sauce is thick, about 10 minutes, stirring frequently to prevent sticking. Add the fish sauce and taste, then adjust the seasoning to your liking.

Add the halved eggs to the pan, yolk up or yolk down. Increase the heat until the oil sizzles, for a final burst of flavor. Remove from heat and serve hot or at room temperature.

Warm advice: Consider using a handful of slivered roasted poblanos for the chile component of this dish, especially if you’re already shopping for the papas con rajas of FL008: Clam Likely