Savory Burmese Egg Curry Recipe

Introduction

Savory Burmese Egg Curry is a flavorful dish that combines perfectly boiled eggs with a rich, spiced tomato-based sauce. This comforting curry offers layers of aromatic spices and a hint of umami, making it a delicious option for any meal.

Ingredients

• 4 large eggs (can substitute with duck eggs for richer flavor)
• 2 tablespoons peanut oil (can use raw sesame oil for richer flavor)
• 1 teaspoon turmeric
• 2 medium red shallots, finely sliced
• 3 medium red shallots, roughly chopped
• 2 teaspoons minced garlic
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon dried ginger powder
• 2 teaspoons curry powder
• 2 medium Roma tomatoes, roughly chopped
• 1 medium Roma tomato, crushed
• 2 teaspoons fish sauce (can substitute with soy sauce for vegetarian option)
• 2 teaspoons dried shrimp, ground (can omit for vegetarian option)

Instructions

1. Step 1: Boil the eggs in a pot of water for 6 minutes, then transfer to an ice bath to cool. This makes peeling easier.
2. Step 2: Heat peanut oil or raw sesame oil in a wok over medium heat until shimmering. Sauté the finely sliced red shallots until golden and caramelized, about 5-7 minutes. Remove and set aside.
3. Step 3: In the same wok, stir-fry roughly chopped shallots until translucent, about 3-4 minutes. Add minced garlic, turmeric, chili powder, dried ginger powder, and curry powder. Cook until fragrant, about 1-2 minutes.
4. Step 4: Add roughly chopped and crushed Roma tomatoes, fish sauce, and ground dried shrimp. Cook the sauce down until thickened, about 5-7 minutes.
5. Step 5: Peel the boiled eggs, halve them lengthwise, and gently place them into the curry sauce. Let simmer for 3 minutes to absorb the flavors.
6. Step 6: Serve hot, topped with the caramelized shallots and additional ground dried shrimp if desired.

Tips & Variations

• For a richer flavor, swap peanut oil with raw sesame oil and regular eggs with duck eggs.
• Adjust the chili powder according to your heat preference for a milder or spicier curry.
• For a vegetarian version, replace fish sauce with soy sauce and omit the dried shrimp.
• Serve with steamed jasmine rice or crusty bread to soak up the delicious sauce.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken eggs instead of duck eggs?

Yes, chicken eggs are the standard for this recipe, but duck eggs can be used if you want a richer and creamier texture.

How spicy is this curry?

The level of spiciness depends on how much chili powder you use. You can adjust it to suit your taste, from mild to moderately spicy.

Savory Burmese Egg Curry Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

Savory Burmese Egg Curry is a flavorful and aromatic dish featuring boiled eggs simmered in a rich curry sauce made with turmeric, shallots, garlic, tomatoes, and traditional Burmese spices. Caramelized shallots and dried shrimp add a wonderful texture and depth of flavor, making this a comforting and hearty curry perfect for any meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Burmese

Ingredients

Scale 1x2x3x

Eggs

• 4 large eggs (can substitute with duck eggs for richer flavor)

Curry Base

• 2 tablespoons peanut oil (can use raw sesame oil for richer flavor)
• 1 teaspoon turmeric
• 2 medium red shallots, finely sliced
• 3 medium red shallots, roughly chopped
• 2 teaspoons minced garlic
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon dried ginger powder
• 2 teaspoons curry powder

Sauce

• 2 medium Roma tomatoes, roughly chopped
• 1 medium Roma tomato, crushed
• 2 teaspoons fish sauce (can substitute with soy sauce for vegetarian option)
• 2 teaspoons dried shrimp, ground (can omit for vegetarian option)

Instructions

1. Boil the Eggs: Place the eggs in a pot of water, bring to a boil, and cook for 6 minutes. Transfer the eggs to an ice bath to cool quickly and make peeling easier.
2. Caramelize Shallots: Heat peanut or sesame oil in a wok over medium heat until shimmering. Add finely sliced shallots and sauté until golden brown and caramelized, about 5-7 minutes. Remove and set aside.
3. Prepare Curry Base: In the same wok, stir-fry roughly chopped shallots until translucent, about 3-4 minutes. Add minced garlic, dried ginger powder, chili powder, and curry powder. Cook while stirring until fragrant, about 1-2 minutes.
4. Make the Sauce: Add roughly chopped and crushed Roma tomatoes to the wok along with fish sauce and ground dried shrimp. Cook the mixture, stirring occasionally, until the sauce thickens, about 5-7 minutes.
5. Add Eggs to Sauce: Peel the boiled eggs and cut them in half lengthwise. Gently place the halved eggs into the sauce and let simmer for 3 minutes to absorb flavors.
6. Serve: Plate the curry hot, topped with the reserved caramelized shallots and optional ground dried shrimp for extra texture and flavor.

Notes

• Duck eggs can be used instead of chicken eggs for a richer taste.
• Raw sesame oil can replace peanut oil to enhance the flavor profile.
• For a vegetarian version, substitute fish sauce with soy sauce and omit dried shrimp.
• Adjust chili powder according to your heat preference.
• Cooling eggs in an ice bath helps with easy peeling.

Keywords: Burmese egg curry, savory egg curry, traditional Burmese recipe, boiled eggs, curry sauce, caramelized shallots