BURMESE GOLDEN EGG CURRY

Egg curries are quite common in our home. Hence I have to look for a variety in it's curries. Doing the same curry everyday gets monotonous for the cook and also for the family to eat. While surfing the net, I came across this Burmese Golden Egg Curry. What attracted me towards this recipe is the simplicity of it. That is what I enjoy cooking, simple & rustic recipes. This golden egg curry is an adaption from Naomi Duguid's cookbook Burma: Rivers of Flavour. She is a food writer and photographer based in Toronto. She is best known for her cookbooks co-authored with her husband Jeffrey Alford.

There is another reason for selecting this recipe. Bengal had a connection with Burma. In the pre-Independent era, lots of Bengalis were settled in Burma, there were similarities in their cooking. A kind of cultural and culinary intermingling might have happened then. I have heard a lot of stories about the Bengalis in Burma from our maternal grandfather, but do not remember those today. In our school days, I watched a number of Bengali movies from the fifties and sixties which has mentions about the Bengali lives in Burma, the severe outbreak of plague, people migrating back. After coming across this recipe, I wish to read a proper book on the history of the country. Most of the river water fish we get here comes from Burma including Hilsa, a deep connection inside can be there.

While cooking this curry, I did few changes. I used soy sauce instead of the fish sauce. We should be open to modifications without claiming the authenticity. I did not have shallots either, I used sliced onions. Let us do the simple Burmese Golden Egg Curry together.

INGREDIENTS :

Egg : 4-6
Chopped Tomato : 1
Sliced Onion : 1 [authentically shallots]
Minced Garlic : 1
Slitted Green Chilli : 2-3
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Fish Sauce : 1/2 to 1tsp [I used 1 tbsp of soy sauce]
Salt : As per taste [we are using fish sauce or soy sauce which has salt]
Oil : 2-3tbsp [authentically peanut oil]

METHOD :

Boil the eggs in enough water adding some salt. Once done, let cool. Rub with salt and turmeric.

Peel, wash and slice the onion. Wash and chop the tomato. Get the required amount of minced garlic ready.

Heat the oil and fry the boiled eggs till golden. Keep aside. 

Add the minced garlic to the oil. Fry for 1/2 a minute. Add the sliced onions and fry till golden brown.

Add the chopped tomatoes, slitted green chillies and stir till the tomatoes melt.

Add the remaining turmeric powder, salt, red chilli powder and the fish sauce [I used soy sauce instead]. Stir well. Add a cup of water. Let boil.

Add the fried eggs and cook until the gravy thickens.