Burmese Egg and Okra Curry

 

If you look at this recipe and think, no way, just please make the eggs. Hard boiled eggs, cracked and peeled, and fried. I don't get why we don't do this more often. Genius and delicious.
 
We went to a San Francisco classic, Burma Superstar, recently and ordered pretty much a clone of this dish. I was so obsessed with it I set out to recreate it. I think I got pretty dang close. After extensive research, I wound up using this recipe and this recipe for guidance. 

Give it a shot, it's actually a super easy recipe.

Burmese Egg and Okra Curry
makes 4 servings

4 large eggs
1 yellow onion (diced)
3 cloves garlic (minced)
1 tbsp freshly grated ginger
2 Thai chilies (thinly sliced)
1/2 tsp turmeric
2 tbsp tomato paste
1 tbsp curry powder
20 - 25 pieces fresh okra (stem trimmed, halved)
1 28 oz can fire roasted tomatoes
1 tbsp fish sauce
1/4 cup grapeseed or vegetable oil
salt

Start with the eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil and let boil for 7 minutes. Remove, drain and drop into ice cold water to stop the cooking. Let cool for about 5 minutes. Carefully crack and peel the eggs. Try not to destroy the eggs. 

Heat a large frying pan with high sides over medium to medium-high heat. Add grapeseed or vegetable oil until hot. Drop in hardboiled eggs. Fry on all sides, as best you can, for 4-5 minutes, until skin is blistered and brown. Remove to a plate and set aside.

Drain all but about 1 1/2 tbsp oil, and lower heat to medium. Add onion, garlic, ginger, chilies, turmeric and some salt. Saute for about 5 minutes, until onions are soft. Add tomato paste, mix and cook for another 3 minutes. Add the curry powder and cook for another 2 minutes. 

Now mix in the okra bits, can of roasted tomatoes and a dash of salt. Stir to combine and then add the fish sauce. Let simmer for 10 minutes.

Cut eggs in half and drop into the curry. Let cook for just 3-4 minutes, enough time for the eggs to warm up. 

Serve with fresh cilantro and rice.


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