Indonesian Style Egg Curry - Gulai Telor

4 pieces boiled egg, peeled and fried to golden brown

4 pieces cup leaves

1 piece turmeric leaf

2 teaspoon sour tamarind

2 slices fresh galangal

½ cup coconut milk

salt to taste

oil to sauté

About the image above: Indonesian Style Egg Curry – Gulai Telor

For the paste

4 pieces shallots, peeled

2 cloves garlic

½ thumb-size ginger, peeled

½ centimeter fresh turmeric, peeled

½ tablespoon chili paste

For the paste: place the ingredients in a clean blender, with a little water turn them into fine paste. If you wish to keep for longer shelf-life, sauté the paste until fragrant smell and let it cool. Keep in covered container in the fridge.

For the egg curry: sauté the paste and add the egg and other ingredients. Cook it in a low heat until the taste and flavor is getting to the eggs. Check the taste before serving.

To assemble: serve the egg in bowl with the gravy. Makes 2 servings.h

Helpful hints: this egg curry is very good to serve with steamed rice. If you wish a bit spicy you may need to add more chilies. The egg curry can be served together with other food at your table with salads, soups, stir-fries and grilled fish or chicken.