Main Course
Egg Curry with Tamarind
About this dish
This Burmese-style egg curry is a secret weapon of home cooks in Yangon—hard-boiled eggs simmered in a deeply savory tamarind and onion gravy. The tamarind cuts through the richness of the eggs, while a whisper of turmeric and chili creates a beautiful golden hue.
Serve it with steamed rice for a quiet, satisfying meal.
Ingredients
UK and US measurements are both included for every recipe.
large eggs
protein6 large
tamarind paste
fruit2 tbsp
warm water
liquid1/4 cup (60 ml)
Imperial measurement: 1/4 cup
yellow onions, finely diced
vegetable2 medium (about 300g)
Imperial measurement: 2 medium
garlic cloves, minced
herb4 cloves
fresh ginger, minced
herb1 tbsp (15g)
Imperial measurement: 1 tbsp
ground turmeric
spice1 tsp
chili powder (adjust to taste)
spice1/2 tsp
fish sauce
seasoning1 tbsp (15 ml)
Imperial measurement: 1 tbsp
vegetable oil
fat2 tbsp (30 ml)
Imperial measurement: 2 tbsp
water
liquid1 cup (240 ml)
Imperial measurement: 1 cup
salt
seasoningto taste
fresh cilantro leaves, for garnish
herb1/4 cup (chopped)
Imperial measurement: 1/4 cup
Method
Boil the eggs
15 minutesPlace eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat to medium and cook for 10 minutes. Transfer to ice water, let cool, then peel and set aside.
Prepare tamarind liquid
10 minutesIn a small bowl, soak tamarind paste in warm water for 5 minutes. Mash and strain to extract pulp; discard seeds and fibers. Set aside the tamarind liquid.
Sauté aromatics
10 minutesHeat oil in a saucepan over medium heat. Add onions and cook until soft and golden, about 8 minutes. Add garlic and ginger, stirring for 1 minute until fragrant.
Add spices
1 minuteStir in turmeric and chili powder, cook for 30 seconds until fragrant.
Simmer the gravy
10 minutesPour in tamarind liquid, fish sauce, and 1 cup water. Bring to a simmer, reduce heat to low, and cook for 10 minutes, stirring occasionally, until gravy thickens slightly.
Add eggs
5 minutesAdd the peeled eggs to the gravy. Gently spoon gravy over them and simmer for another 5 minutes, until eggs are heated through and infused with flavor. Taste and adjust salt.
Garnish and serve
2 minutesGarnish with fresh cilantro. Serve immediately with steamed rice.
Equipment
- saucepan
- small bowl
- fine-mesh strainer
- wooden spoon
Nutrition facts
Tips
- For a deeper flavor, toast the turmeric and chili powder in the oil for a few seconds before adding liquid.
- If you can't find tamarind paste, substitute with fresh tamarind pulp or even a splash of lime juice mixed with a little brown sugar.
- Peeling the eggs under cold running water helps remove the shell cleanly.
- The curry tastes even better the next day, as the flavors continue to meld.
Serving suggestions
- Serve with jasmine rice and a side of pickled vegetables or a crisp cucumber salad.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.