Thursday, May 28, 2020

Malaysian Egg Curry/Kari Telur Malaysia


Malaysian Egg Curry. Aka, Kari Telur Malaysia. Or Malaysian Muttai, or Kottai (opphs no!! Slip of the tongue is not the fault of the mind?) Kulambu. Now, is this Malaysian Egg Curry, made in Nava K's kitchen anything outstanding? Or out of this world? Or, anywhere close or closest to a Michelin star cooking? Nope. Not at all. I'm cock certain it is not. But? Aha? If you are looking for the most simplest, easy to put together, easy cooking style egg curry, this is it. This Malaysian Egg Curry by this, "The Crazy Lover". As the best fit for you and trust me. Rest assured. Without compromising on the much loved, quintessential, bolstering, thundering and rekindling your hunger profoundly curry. The best part of it all? Just a couple, yep, the coupling of the basic, pantry friendly ingredients, which most probably, you stock up at home?

Eggs (Egg Rasam). Eggs by the way (Egg Curry Masala). For your information. A major, massive, anytime is an eggy time in my house. You name it. Eggs (Egg Potato Curry). They will just swim their way into the egg dishes. After all? Eggs are my saviors (Egg Vindaloo). They are one of those trusted ingredients and you will find them in my fridge all the time. Furthermore, eggs are, one of the most handy ingredients, for me personally, when time is biting into my life and style. Eggs (Egg Sodhi) Either for a side dish or for a core, central, main highlighted dish of the day. Alright. Let's cook. Cook this Malaysian Egg Curry/Kari Telur Malaysia by paying attention to the ingredients and cooking technic as listed below. Otherwise? Watch me. Of course you can. Please do. Watch me cooking Malaysian Muttai Kulambu on YouTube. 

Ingredients
3 eggs - boiled
2 green chillies - slice
5 shallots - chop
5 garlic - chop
Some coriander leaves
Spices - 1 cinnamon 1 star anise,  2 bay leaves & a  few cloves
3 potatoes - slice
3 tomatoes - slice
Kashmiri or plain chilli powder - as needed
Optional - 1/4 cup coconut milk
Oil
Salt to taste

Method
Heat 3 tbsp of oil
Add shallots, garlic, green chillies and spices.
Sweat.
Add tomatoes & chilli powder.
Stir and cook for a masala paste.
Add potatoes.
Stir.
Pour water (as needed).
Simmer to cook the potatoes.
Season with salt.
Add eggs.
Optional - pour coconut milk (1/4 cup).
Simmer to heat through.
Off the heat and tip in the coriander leaves.









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