Savory Burmese Egg Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/savory-burmese-egg-curry-recipe/
