Hpet Si Hin (Burmese Egg Curry)
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Ingredients
- 8 large eggs, hard-boiled and peeled
- 1 onion, sliced
- 3 garlic cloves
- 15 g fresh ginger
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 400 g chopped tomatoes
- 2 tbsp vegetable oil
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 576 kcal
- Protein
- 22.5 g
- Carbohydrate
- 71.3 g
- of which sugars
- 6.7 g
- Fat
- 20.5 g
- of which saturates
- 4.7 g
- Fibre
- 3.1 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in the oil for 4 minutes until softened.
- 2
Add the chopped garlic and ginger, turmeric and chilli powder and cook for 1 minute.
- 3
Add the chopped tomatoes and simmer for 10 minutes until thickened.
- 4
Halve the boiled eggs and add to the sauce, spooning it over, and simmer for 5 minutes to warm through.
- 5
Cook the jasmine rice according to the pack and serve alongside the curry.
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