Ingredients:
50g tamarind - mashed with 1/2 liter of water to extract juice
5 hard boiled eggs
8-10 green chillies - slit lengthways
5 shallots - sliced
2 sprigs curry leaves
2 stalks coriander leaves - chopped
1 tsp mustard seeds
4 tbsp of oil
salt to taste
For The Curry Paste
1 tbsp coriander/ketumbar powder
1/2 tbsp cumin/jintan putih powder
1 tsp grounded/blended ginger
1/2 tsp grounded/blended garlic
1 tsp turmeric/kunyit powder
** mix all together
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Preparation:
When oil is heated, fry the chillies for about 2-3 mins, remove and keep aside.
In the same oil, saute the shallots for a couple of mins.
Add in the curry paste, curry leaves, mustard seeds and salt to taste
Stir to combine all these ingredients before pouring in the tamarind juice.
As soon as the curry is heated through, add in the fried green chillies and eggs.
Cook for another 3-4 mins and as soon as small bubbles appear, off the heat.
Stir in the coriander leaves before serving.
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