Sunday, July 22, 2012

Egg Curry (ၾကက္ဥဟင္း)

Egg Curry is my all time favorite dish and I believe most of the Burmese people definitely love this curry. This curry is using very simple ingredients, easy to cook and of course very delicious dish that goes well with rice. Using duck egg is even better taste and flavorful but chicken egg is equally good.
Although it has variety ways to cook, today I am introducing the most simple and easy one. Burmese curry cooking way is theoretically the same. Saute the pounded onion and garlic slow until aromatic and brown is essential to get a nice aromatic gravy.  Low-cooking and simmer until the oil return but the seasoning can be a little different according to the main ingredient using. If using meat adding ginger is very common to remove the odor. Serving with sour soup is simply the best and very well match.

Ingredients (servings 2)
3 hard boiled eggs
1/4 onion
2 cloves garlic
1/2 tomato
3 fresh chilies  (optional)
1/2 teaspoon chili powder
1 tablespoon dry shrimp (optional)
Little turmeric powder
1 teaspoon salt
3 tablespoon oil
1 cup water

Note: In Myanmar, people usually use monosodium glutamate (MSG) or Ajinomoto for seasoning. But I do not use it in my cooking as its unfriendly to health. I use Japanese fish powder ( Katsuo Bushi) for seasoning as an alternative.


Preparation; Chop onion, garlic, and tomato finely. Halve boiled egg to crosswise.

1. Heat oil, add little turmeric powder, and then follow by onion and garlic. Saute until becoming brown and aromatic.

2. Add chili powder, tomato, salt, and water. Simmer it in a low heat until the oil is almost return. Add dry shrimp at this stage too if you wish. Dry shrimp definitely make the gravy more aroma and flavor.
3. Add boiled egg, fresh chilies and simmer until the oil completely return. When the oil return, the curry is ready to serve.

Ready to serve egg curry.

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