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Mum’s Steamed Egg Curry
Recipe by Savindri Perera
Try this delicious Mum’s Steamed Egg Curry
- Steps
- Ingredients
Ingredients
Egg Custard
Brined Tomato
Curry Sauce
Katsuobushi Chilli Oil
Curry Leaf and Cashew Crisp
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Steps
- For the Egg Custard, place the fish stock in a saucepan over a medium heat and add all the ingredients, except the eggs. Bring to a simmering boil, then reduce to a gentle simmer for 5 minutes to allow the aromats to infuse.
- Remove stock to a medium bowl and place in the fridge until completely cooled. Strain 300ml of the stock into a stick blender cannister. Discard the remains.
- Add the eggs and using a stick blender, emulsify the eggs for 30 seconds until eggs and stock are well blended.
- Using a spoon, scoop off the foam that has formed at the surface of the egg mixture. Pour the egg mixture into a small heatproof bowl or mould (approximately 10cm diameter) that fits into a bamboo steamer.
- Using a blow torch, gently move the flame of the blow torch over the surface of the egg mixture very lightly.Place a bamboo steamer over a wok of boiling water and add the mould. Steam for 20 minutes on a medium heat. Allow to cool completely before using.
- For the Brined Tomato, mix all the ingredients in a bowl and allow to brine for 20-30 minutes.
- For the Curry Sauce, place all the ingredients except the ground spices, lime and coconut milk in a frying pan on a medium heat and sauté.
- When the mustard seeds begin to pop, after around 3-4 minutes, add in the ground spices and fry until fragrant.
- Turn the heat down low and add the coconut milk. Allow to come to a gentle simmer and cook for 10 minutes, adding more water if necessary. Strain the sauce into a serving jug then finish with lime juice and adjust salt to taste.
- For the Katsuobushi Chilli Oil, place all the ingredients in a fry pan over a medium-low heat and fry gently.
- When chilies start to fry, remove the oil from heat and allow to cool before straining. Mix through the treacle and stir well to combine. Set aside.
- To prepare the Curry Leaf and Cashew Crisp, heat oil in a frying pan on medium-low heat. Once hot, add the curry leaves. Fry for 30 - 60 seconds until curry leaves to start to splutter. Immediately remove from the oil with a slotted spoon and place on paper towel to drain.
- Add cashews to the oil and fry until golden brown. Once fried, drain on paper towel.
- Place all the cashews and half the curry leaves into a mortar and pestle and crush to form a crumb. Add salt to the cashew and curry leaf mix. Set aside and reserve extra curry leaves for garnish.
- To assemble, place 2-3 large spoonful of the egg custard on a plate. Place the brined tomato directly on top of the egg custard to allow the tomatoes to fall organically on the plate. Top the tomato and egg with the curry leaf and cashew crisp.
- Pour the curry sauce on the base of the plate and drizzle Katsuobushi oil on top. Garnish with reserved curry leaves.
