Curried Eggs – Telur Kari


Peanut oil 2 Tbsp
Onion 1, medium, peeled and chopped
Garlic 1 clove, peeled and chopped
Curry Powder 2 tsp or more to taste
Lemon grass (serai) ½ tsp, ground
Sambal oelek 1 tsp
Salam leaf (daun salam) 1
Kaffir lime leaf (daun jeruk purut) 1
Coconut milk 375 ml (1 ½ cups), squeezed from ½ grated coconut with sufiecient water added
Salt 1 tsp
Eggs 6, hard-boiled and shelled
  1. Heat oil in a frying pan (skillet). Add chopped onion and garlic, as well as curry  powder  and mix well. Fry lightly.
  2. Add lemon grass, sambal oelek, salam leaf, kaffir lime leaf, coconut milk and salt. Bring to the boil.
  3. Add  eggs and simmer for 10 minutes. Serve.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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