This Week's Recipe: Golden Egg Curry
Jun. 21st, 2015 07:24 pmI've been meaning to get around to cooking more elaborate things from our large collection of cookbooks, and I finally found some time for that this week.

This week's recipe was Golden Egg Curry, from Naomi Duguid's Burma: Rivers of Flavor.
Choices and substitutions: I used sesame oil (peanut oil was also an option). I used store-bought chili powder rather than go to the trouble of grinding my own, as the book suggests. I substituted about twice as many serrano chilis for the green cayenne chilis, due to availability.
How it turned out: Awesome! This recipe is pretty easy, and it's as beautiful as the book makes it seem. (The hardest part is seeding and slicing the hot peppers, and that's not too much trouble.) It's a great contrast of colors, textures, and flavors. The boiled-then-fried eggs are a winner.
Other notes: A little fish sauce makes this not strictly vegetarian. But it's a tiny amount, you could probably sub in soy sauce without much change in the overall character of the dish.

This week's recipe was Golden Egg Curry, from Naomi Duguid's Burma: Rivers of Flavor.
Choices and substitutions: I used sesame oil (peanut oil was also an option). I used store-bought chili powder rather than go to the trouble of grinding my own, as the book suggests. I substituted about twice as many serrano chilis for the green cayenne chilis, due to availability.
How it turned out: Awesome! This recipe is pretty easy, and it's as beautiful as the book makes it seem. (The hardest part is seeding and slicing the hot peppers, and that's not too much trouble.) It's a great contrast of colors, textures, and flavors. The boiled-then-fried eggs are a winner.
Other notes: A little fish sauce makes this not strictly vegetarian. But it's a tiny amount, you could probably sub in soy sauce without much change in the overall character of the dish.