Tonight I finally made the one meal my mum always talked about when recounting her childhood: egg curry. A hearty and economical dish, this was something my Burmese grandmother would make to feed a large family with little money to spare. This recipe for burmese egg curry is another one adapted from the wonderful Burma - Rivers of Flavor book.
The eggs are first hard-boiled, then fried in peanut oil and a little turmeric for a couple of minutes, until they blister and turn golden. Slice the eggs in half lengthwise after removing from the pan. I used 7 eggs.
Drain some of the oil. Fry a handful of minced shallots and 3 tsp grated garlic for a minute or two on medium heat, then add 3-4 finely diced tomatoes. Simmer for about 10 minutes, stirring often.
Turn up the heat, add 3 tsp of fish sauce, half a tsp salt, and a couple tsp red chile powder. Throw in some green chiles, seeded and sliced lengthwise, and add the eggs face-down in the pan. After 3-4 minutes it will begin to sizzle. Serve over rice and enjoy!
(Source: scrumptiousblog, via flotsm)