Singaporean-Malaysian🥚 Egg & tofu

Singapore Curry Eggs

Name: Singapore Curry Eggs
Total time: 45 min
Cuisine: Singaporean-Malaysian
Ingredients: 8 eggs; 1 cup cooking oil; 2-3 shallots (for frying); 3 shallots; 3 garlic cloves; ½ inch ginger; ~½ tsp four spices (cardamom, cloves, star anise, cinnamon); 1 stalk curry leaves; 1 tbsp chili paste; 2 tbsp meat curry powder; 1 tsp turmeric powder; 1-2 potatoes; 1 tomato; to taste tamarind juice; 3 cups coconut milk (medium thickness); to taste salt; 10 bird's eye chilli; ~¼ cups coriander leaves

⏱ 45 min

An easy and practical curry egg dish that is perfect for end-of-month meals or when waiting for payday. What sets this curry apart is that the hard-boiled eggs are fried before being added to the curry gravy, and fresh fried shallots are sprinkled generously throughout to enhance the aroma. The rich, tangy, and spicy gravy pairs beautifully with hot rice.

Adapted from a video by Che Nom

Kari Telur Special

Watch on YouTube

Ingredients

eggs8
cooking oil1 cup
shallots (for frying)2-3
shallots3
garlic cloves3
ginger½ inch
four spices (cardamom, cloves, star anise, cinnamon)3 cardamom pods, 2 cloves, 1 star anise, 1 cinnamon stick~½ tspest.
curry leaves1 stalk

Steps

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1
Cut potatoes into evenly-sized chunks and soak in water to prevent oxidation.
2
Prepare shallots, garlic, and ginger separately; thinly slice small shallots for frying into crispy fried shallots.
3
Pound garlic and ginger in a mortar; quarter the tomato and remove stems from the bird's eye chillies without chopping.
4
Boil 8 eggs in water for about 15 minutes until hard-boiled.
5
Mix curry powder with water and turmeric powder; dilute tamarind paste with water to make tamarind juice.
6
Prepare the four spices (cardamom, cloves, star anise, and cinnamon) and fresh coriander for garnish.
7
Peel the hard-boiled eggs and fry them in hot oil until golden brown on the outside, then drain.
8
Fry the sliced shallots in the same oil until crispy and fragrant, then drain.
9
In the same oil, fry the pounded garlic, ginger, and four spices until fragrant and golden.
10
Add curry leaves and chili paste, continue frying until fragrant, then pour in the curry powder mixture.
11
Fry until oil surfaces, adding water in intervals and waiting for the oil to surface again before each addition, repeating 2-3 times.
12
Add the drained potatoes, cover, and simmer for about 10 minutes until tender.
13
Add tomato, tamarind juice, and coconut milk, season with salt (no sugar).
14
Once the gravy comes to a boil, add all the fried eggs and simmer on low heat, allowing them to absorb the flavors until the oil surfaces again.
15
Sprinkle bird's eye chillies, coriander leaves, and fried shallots on top, cover the pot briefly to allow the aromas to infuse, then serve.

Singapore Curry Eggs

Ingredients

Steps

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