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Sambol Telur (Egg Sambol)
Sambol Telur (Egg Sambol) is a traditional recipe for the Maldives for a classic dish of hard-boiled eggs warmed in a blend of onion, garlic, curry leaves, dried fish and cumquat juice. The full recipe is presented here and I hope you enjoy this classic Maldives version of: Egg Sambol (Sambol Telur).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : CurryMaldives Recipes
Originally a Malaysian dish, versions are found throughout the Indian Ocean and southeast Asia. This version comes from the Maldives, where onions are substituted for the more usual tomatoes and dried fish is used instead of belacan (shrimp paste). I also have the traditional Malaysian Sambal Telur on this site so you can compare and contrast.
Ingredients:
6 hard-boiled eggs, peeled and halved
2 large onions, cut into thin slices
3 garlic cloves, crushed
2 tsp olive oil
6 curry leaves
1 tbsp of dried fish, minced
juice of four cumquats
Method:
Place a non-stick pan over medium heat. Add the oil and when hot add in the onions, garlic, curry leaves and dried fish. Stir well to combine and cook, stirring frequently until the onions are well browned (about 15 minutes).
Nestle in the egg halves and spoon the mixture from the pan over them. Cover and cook for 5 minutes until the eggs are warmed. Transfer the eggs to a warmed serving dish then add the cumquat juice to the ingredients. Stir well to combine.
Arrange the eggs on the outside of the serving dish and pile the egg mixture in the centre. Decorate with a sprig of parsley or some toasted karapincha seeds.
This can be served hot or cold.
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