Golden Egg Curry

This magnificent addition to my eating life comes courtesy of Yasmin Othman (who has brought much deliciousness my way over the years) and I glow with gratitude every time I eat it. This — called masak lemak telur in Malaysian — is very far removed from the egg curries I remember from my early youth, and would much prefer to forget. What we have here are eggs poached in a rich, aromatic, turmeric-tinted, tamarind-sharp, coconutty sauce or soup. This has definite heat, but not eye-wateringly so. If you’d like it a bit milder, do not pierce the three whole finger chillies. And if you’d like it a lot milder, then you could de-seed the finger chilli that goes in the paste, and dispense with the whole ones in the soup. But even if, like me, you love fiery food, I don’t advise eating the whole chillies. I won’t stop you, but you have been warned. For US cup measures, use the toggle at the top of the ingredients list.

Unbalanced

% Daily Values based on a 2,000 calorie diet