Burmese Okra and Egg Curry
A flavorful and comforting curry featuring tender okra and hard-boiled eggs simmered in a rich, spiced tomato-based sauce. This dish showcases the unique blend of savory and slightly sweet notes characteristic of Burmese cuisine, with the okra providing a pleasant texture and the eggs adding a satisfying protein element.
🧂 Ingredients
- 4 large Large eggs(hard-boiled)
- 3 tbsp Vegetable oil
- 1 medium Yellow onion(diced)
- 3 cloves Garlic(minced)
- 1 tbsp Fresh ginger(grated)
- 2 to taste Thai chilies(thinly sliced)
- 0.5 tsp Turmeric powder
- 1 tbsp Curry powder
- 2 tbsp Tomato paste
- 1 28 ounce can Fire-roasted diced tomatoes
- 10 oz Fresh okra(stem trimmed, halved)
- 1 tbsp Fish sauce(or to taste)
- 1 tsp Salt(or to taste)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the hard-boiled eggs: Boil eggs for 7 minutes, then plunge into ice water. Peel carefully.
💡 Tip: Frying the hard-boiled eggs beforehand can add a nice texture, but is optional. - 2
Sauté aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic, grated ginger, and sliced Thai chilies. Cook for another 2 minutes until fragrant.
- 3
Add spices and tomato paste: Stir in turmeric powder and curry powder, cooking for 1 minute until fragrant. Add tomato paste and cook for another 3 minutes, stirring constantly.
- 4
Simmer the sauce: Add the can of fire-roasted diced tomatoes and salt. Stir to combine. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, allowing the tomatoes to break down into a sauce.
- 5
Add okra and fish sauce: Stir in the halved okra and fish sauce. Cover and simmer for another 10 minutes, or until the okra is tender but not mushy.
- 6
Add eggs and finish: Gently add the peeled hard-boiled eggs to the curry. Simmer for 3-4 minutes, just to warm the eggs through. Taste and adjust seasoning with salt and fish sauce if needed.
- 7
Serve: Ladle the curry into bowls and garnish with fresh cilantro. Serve hot with steamed rice.
💡 Tip: This curry is also delicious served with naan or roti.
💡 Pro Tips
- ✓To reduce sliminess in okra, you can lightly sauté or roast it separately before adding to the curry, though traditional methods often include it directly.
- ✓If you prefer a thicker sauce, you can simmer uncovered for a few extra minutes.
- ✓Adjust the amount of chilies for desired heat level.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of coconut milk for a richer, creamier curry.
- Include other vegetables like potatoes or bell peppers.