Fresh turmeric egg curry

Ingredients

• 8 eggs
• 2 garlic cloves
• 2 pieces of fresh turmeric
• about 3 cm ginger root
• 1 onion
• 2 tomatoes
• 1 small chili pepper
• 300 ml coconut milk
• 3 lime leaves
• salt to taste
• neutral oil
• rice for serving, we’ve used jasmine rice

Kitchen equipment needed

• medium-sized pan
• cutting board & chef’s knife
• medium-sized skillet
• fine grater
• small knife

Preparation — 15 minutes

Add the eggs to a medium-sized pan that’s filled with water and boil the eggs for about 8 minutes.

Meanwhile peel and finely chop the onion and garlic cloves. For a milder version you can remove the seeds of the chili pepper and finely chop the chili. Peel and finely grate the ginger and turmeric. Be careful with the turmeric, otherwise everything will become yellow. Remove the green parts of the tomatoes and divide into coarse pieces.

Finishing the fresh turmeric egg curry — 15 minutes

Place the eggs under running cold water and peel them. Heat a bit of oil in a skillet and sauté the onion, garlic and chili pepper for a few minutes. Add the grated ginger and turmeric along with the peeled eggs. Add the coconut milk along with lime leaves and pieces of tomatoes.

Let it cook for a few minutes until it has reached the desired thickness and season with salt. Remove the lime leaves and serve with rice. Enjoy!

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