4 ladies finger,cut into 2
1-2 tomato,cut into wedges
500ml coconut milk
1-2 tbsp tamarind, ( to your taste)squeezed in the coconut milk and sieve.
30gm fish curry powder,mix with 2-3 tbsp water and make into a paste.
Salt to taste
For tempering
2-3 tbsp oil
1 tsp fenugreek
4 shallots,sliced finely
4 garlic,cut into 2
2 stalk kari leaves.
1. Heat oil and add in the fenugreek,shallots,garlic and kari leafs fry until fragrant. When the shallot turn light brown add in the curry paste and stir until oil rise.
2. Add in the coconut milk and salt and let it boil for a while. Add in the eggs and vegetables and cook until done. Serve with rice.
As a newly wed who has just started cooking, i turned to google for recipes. Im glad i came across your blog. As a Malaysian who now lives abroad, I love your egg curry recipe, and so does my husband. I didn't have coconut milk so I substituted it with cream for cooking. It still turned out to be absolutely delicious. Thank you for your recipes. Cant wait to try out the rest
ReplyDeleteThank you so much for trying out my recipe...to made a good curry always use 30gm of curry powder for 500ml coconut milk and 60gm for 1 litre. you get it right.
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