Golden egg curry
Ingredients
- 2 green chillies, de-seeded and roughly chopped
- 4 green finger chillies, 1 roughly chopped and 3 left whole
- 150g/5½oz shallots, peeled and roughly chopped
- 2 large garlic cloves, roughly chopped
- 25g/1oz fresh ginger, peeled and roughly chopped
- 15g/½oz fresh turmeric, peeled and roughly chopped, or 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 1 lemongrass stalk, trimmed and bruised
- 1 x 400ml tin coconut milk
- 2 tsp sea salt flakes
- 2 tsp tamarind paste
- 4 large free-range eggs, at room temperature
- rice or flatbreads (or both), to serve
Instructions
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