Burmese egg and okra curry
Delicious egg and okra curry goes well with a bowl of rice. It has touch of spices and fish sauce, unique of Burmese cuisine.
Servings: 4
Ingredients
- 3 tablespoon olive oil
- 1 cup chopped onion
- 2 tablespoon minced garlic
- 1 thai chilies sliced cross wise
- ¼ teaspoon turmeric
- ½ teaspoon chili pepper
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon curry powder optional
- 3 Roma tomatoes 1 ½ cups
- 12 okras trimmed cut into 2-inch pieces
- ½ tablespoon fish sauce
- 3 hard-boiled eggs
- ½ cup water if you need
- Few cilantro sprig for garnishing
Instructions
- Heat oil in a pan and add onion and cook for about 2-3 minutes then add garlic and chilies and cook for another 2 minutes.
- Then add turmeric, paprika, cayenne, salt, curry powder. Add tomatoes and cook over medium heat with occasional stirring until everything comes together and tomato become soft and loose its shape. Add ½ cup water if you needed. Then add okra and fish sauce and cook for another 5-6 minutes until it well done but not mushy.
- Then add halved hard-boiled eggs and brings to simmer. Gently stir the curry so that eggs get coated with tomato and okra. Serve 1 to2 egg in serving. If you want Burmese style keep cilantro along the side. If they want they will garnish it.
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