Little Sister's Okra Curry
- 8 large hardboiled eggs
- 1/4 cup peanut or vegetable oil
- 3 - 4 medium shallots, thinly sliced
- 1 large white or yellow onion, peeled and diced
- 1/2 teaspoon turmeric
- 1 - 2 bird's eye chilies, thinly sliced
- 4 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1 1/2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1/2 pound okra, cut into 2-inch pieces
- 3 plum tomatoes, diced
- 2 cups water
- 1 teaspoon fish sauce or soy sauce
- Chopped cilantro
- Cooked rice or quinoa for serving
- Peel the eggs and roughly chop. Heat the oil over high; fry shallot slices until crispy and remove and reserve. Fry eggs and then remove and reserve.
- Add onion, turmeric, and chili peppers to the pan and stir-fry. Add garlic and ginger and continue cooking. Add tomato paste and stir, and then add curry powder, okra, tomatoes, and a pinch of salt and stir again. Add the water and fish sauce and bring to a boil.
- Reduce heat and simmer uncovered for 8 to 10 minutes. Add eggs back into the curry and simmer for 1 minute; remove from heat to rest. Sprinkle with crispy shallots and chopped cilantro and serve with rice or quinoa.
- Recipe provided by Tin Vuong, executive chef at Little Sister in Manhattan Beach, California
- Photo credit: Little Sister