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The ingredients needed to cook Burmese Egg Curry:
- Get 4 Eggs
- Use 1/2 Teaspoon Turmeric Powder
- You need 1 Onion Medium , finely chopped
- Take 1/2 strips Green Bell Pepper , cut into
- You need 5 Cloves Garlic , minced
- Take To Taste Red Chilli Powder
- You need To Taste Salt
- Provide To Taste Black Pepper
- You need 1/2 Teaspoon Fish Oil
- Prepare 5 Tomatoes Medium , roughly chopped
- You need 5 Tablespoons White Oil
- Prepare 1/4 Cup Water
- Use 1/4 Teaspoon Sugar (preferably brown)
Steps to make Burmese Egg Curry:
- Hard boil the eggs. Peel them after they cool down. Now lightly coat the eggs with 1/4 tsp of turmeric.
- Heat oil in a non-stick wok. Add the boiled eggs, and fry till the skin gets a bit blistered. The eggs will turn golden in colour. Remove from the wok.
- Cut the eggs in half, and keep them aside.
- Put the roughly chopped tomatoes in a mixer, and grind to form a coarse paste. The tomatoes should just be a little broken down. Do NOT make a puree or a fine paste. Keep aside.
- In the wok, to the remaining oil, add garlic, onion, and green bell peppers. Saute for 2 mins, till the onions become translucent.
- Now pour in the tomatoes. Add chilli powder, salt, and 1/4 tsp turmeric powder. Cover and simmer for 6-7 mins.
- Then add in the fish sauce, water, and sugar. Stir well. The gravy will be pulpy. Cover again, and simmer for another 4-5 mins.
- Finally, add in the eggs. Season with salt and pepper. Cover for 2 mins.
- The gravy should not be runny, and the tomatoes should retain a bit of their punchy sourness. Serve hot, with rice!
- PS: Pair this up with http://www.cucumbertown.com/mexican-rice-recipe-21108-dish
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