|Quick Egg Curry and Rice by Feed Your Inner Cook|
Preparation 10 minutes
Cooking 20 minutes
Serves 4 - 5
8 eggs – 2 each. Add a couple more if you want
2 onions – finely chopped
1 red chilli – seeded and finely sliced (or use some dried chilli flakes)
2 – 3 cloves garlic – crushed
Good size 4 – 5 cm chunk fresh ginger – peeled and grated
12 fresh curry leaves – removed from stem
1 tablespoon Curry Powder. I used Madras. Use less or more depending on your taste.
1 teaspoon ground turmeric
1 teaspoon ground fennel
½ teaspoon Fish Sauce (could add a little more instead of salt if you prefer)
½ teaspoon Soy sauce
Handful fresh green beans – trimmed and cut in 1/3rds
3 – 4 ripe Roma Tomatoes. Chopped roughly – not too small
400 ml tin coconut milk
White pepper and salt – Taste first and add accordingly
Fresh coriander for garnish and stir through at end
Cooked rice to serve.
Any leftover cooked chicken meat – roughly chopped.
Have eggs at room temperature. Place in a large saucepan and cover with water. Bring to boil.
Reduce heat to medium low and simmer for 5 minutes. Cool in bowl of water and then peel.
Using a wide large frypan, heat oil and stir in onion. Simmer and stir until soft and golden.
Add chilli, garlic, ginger, curry powder, curry leaves, turmeric and fennel. Cook for a few minutes.
Add coconut milk and bring to boil. Then reduce heat to low.
Simmer for 5 minutes or so until sauce thickens a little.
Toss in the beans and cook for a few minutes.
Stir in the tomato and simmer for about 3 minutes.
Taste and add Fish sauce and soy sauce and a little of the coriander.
Add the eggs and warm through.
Taste sauce and add extra pepper and salt to taste.
Serve over rice and garnish with some fresh chopped coriander.
If you have a little leftover cooked chicken meat
Stir through to warm when adding the eggs.