Spicy Egg Curry- Malaysian Style!!!

Malaysian foods are strongly influenced by neighbouring land,Javanese,Sumatran,Thai and Indians. In Malaysian food fresh aromartic herbs and roots are used ,some familiar such as lemongrass,ginger,garlic ,shallots,kaffir leaves and fresh chilies.Both dried chilies and fresh chilies are used to make chili paste.These are the most preferable ingredients in malaysian cooking...making chili paste.To knoe more about malaysian dish check my previous post Introducing Malaysian Food Nasi Lemak.Its been ages since i cook malaysian and kerala dishes,since my better half enjoy true india foods more.Here i make different style egg curry...source from malaysian cooking magazines.Its first time i cooked this style but it turn to be very tasty and spicy.Hope u all enjoy too.

Egg -3 boiled

Onions-2 big

Garlic- 3 pods

Ginger- 2 cm

Coconut milk -250ml

Thai brinjal -1 cut into 4

Thai Large dried red chilies-10

Fish masala powder- 2-3 tbsp(store bought)

Curry Leaves- 2 strand

Salt

Oil

Grind onion ,ginger and garlic to coarse paste and keep aside

De -seeded red chilies then soak in hot water.Then grind the chilies to smooth paste with some oil and water.Do not use small chilies since it will turn out to be too hot or u can use store bought "sambal olek".

Heat oil in pan,use lil oil here,fry the boiled eggs slightly.Once its turn light brown remove and keep aside.Then throw the ground ginger garlic paste and curry leaves ,saute till raw smell goes and add chili paste,fish masala pwd and salt.And some water if the paste is to thick.Let it cook for few minutes ,once the gravy start to boil add brinjal and eggs.Once the brinjal is cooked add coconut milk.

Cook for another 5 minutes and then remove from heat.