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Burmese Egg Curry
Mi Mi Khaing
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9 duck eggs
1 ounce or 1/2 cup chopped salt fish, ngabok (preferably fermented)
2 teaspoons dried garlic chips
1 1/2 cups onions, chopped finely
2 small onions for slicing
3 medium tomatoes
1/2 cup oil
1/3 teaspoon turmeric
1 teaspoon ginger powder
1/2 teaspoon chili powder
3 teaspoons curry powder
Salt as needed
Put eggs in boiling water and boil 7 minutes. Drain and leave in cold water.
Cuts salt fish in 3/4-inch cubes and wash well. Soak garlic chips in 1 1/2 teaspoons water. Slice small onions thinly and evenly. Chop tomatoes. Peel eggs.
Heat oil in a large pan. Add turmeric. Fry sliced onions till golden, drain, and set aside. Reheat oil, put in whole, peeled eggs, for 3 or 4 minutes, turning to brown them. Drain.
Fry garlic and chopped onion in oil. When fragrant, add ginger and chili, then curry powder, chopped tomatoes, and salt fish. Fry till water is absorbed. Halve eggs and lay them in pan. Add 1/2 cup water, cover, and simmer.
When water is nearly all absorbed, correct for salt. Arrange serving dish with eggs surrounding salt fish and fried onions on top.

E8lbmyRating: 2
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