Add a little spice to the way you cook eggs! Curry’s always been a Malaysian classic, and one way to savour aromatic curry is with some eggs.
Make this warm and comforting QL Egg curry recipe to serve with rice. It is a mild curry rather than a spicy one, as the green chillies in the dish are more for adding flavour than heat.
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 3
Ingredients
| 2 tbsp | oil |
|---|---|
| ½ tsp | cumin seeds |
| ½ tsp | mustard seeds |
| 1 cup | chopped onions |
| 3- 4 | green chillies, slit length wise |
| 5-6 | curry leaves |
| 1 tsp | ginger-garlic paste |
| 3 - 4 | tomatoes, blended to a puree |
| 4 tbsp | curry powder |
| 1 tsp | black pepper powder |
| 2 tbsp | roasted coconut paste (kerisik) |
| 2 tbsp | coriander leaves |
| 3 | QL Deli Fresh eggs |
| Water | |
| Salt to taste | |
| Extra coriander and mint leaves as garnish |
Method
- Heat the oil in a pot, add the cumin seeds and mustard seeds and heat until the mustard seeds pop.
- Add chopped onions, green chillies and curry leaves and sauté for few minutes until the onions are soft.
- Add ginger-garlic paste and sauté.
- Add the tomato puree and sauté until the tomatoes have separated with the oil.
- Add curry powder and black pepper, simmer until the curry is well-cooked.
- Add roasted coconut paste and cook for a few minutes more.
- Add coriander leaves and mix.
- Add water to achieve the desired gravy consistency. Season to taste with salt.
- Add the eggs one by one and simmer, covered, for 10 – 15 minutes until the eggs are cooked and yolks are still runny. Garnish with coriander and mint leaves. Serve hot.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
