Recipe of Burmese Egg Curry

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, burmese egg curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Burmese Egg Curry is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Burmese Egg Curry is something that I have loved my whole life. They are fine and they look fantastic.

Recipe of Burmese Egg Curry

To get started with this particular recipe, we have to prepare a few components. You can have burmese egg curry using 13 ingredients and 10 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Burmese Egg Curry:

1. Make ready 4 Eggs
2. Get 1/2 Teaspoon Turmeric Powder
3. Take 1 Onion Medium , finely chopped
4. Prepare 1/2 strips Green Bell Pepper , cut into
5. Prepare 5 Cloves Garlic , minced
6. Make ready To Taste Red Chilli Powder
7. Make ready To Taste Salt
8. Take To Taste Black Pepper
9. Make ready 1/2 Teaspoon Fish Oil
10. Get 5 Tomatoes Medium , roughly chopped
11. Get 5 Tablespoons White Oil
12. Prepare 1/4 Cup Water
13. Make ready 1/4 Teaspoon Sugar (preferably brown)

Instructions

Steps to make Burmese Egg Curry:

1. Hard boil the eggs. Peel them after they cool down. Now lightly coat the eggs with 1/4 tsp of turmeric.
2. 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.
3. Cut the eggs in half, and keep them aside.
4. 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.
5. In the wok, to the remaining oil, add garlic, onion, and green bell peppers. Saute for 2 mins, till the onions become translucent.
6. Now pour in the tomatoes. Add chilli powder, salt, and 1/4 tsp turmeric powder. Cover and simmer for 6-7 mins.
7. 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.
8. Finally, add in the eggs. Season with salt and pepper. Cover for 2 mins.
9. The gravy should not be runny, and the tomatoes should retain a bit of their punchy sourness. Serve hot, with rice!
10. PS: Pair this up with http://www.cucumbertown.com/mexican-rice-recipe-21108-dish

As simple as that Recipe of Burmese Egg Curry

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