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Nyonya-style Curry with Eggs

Nyonya-style Curry with Eggs is a traditioinal Malaysian recipe for a classic curry of potatoes, carrots, leeks and peas in a cocomut milk base finished with hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Nyonya-style Curry with Eggs.

prep time

10 minutes

cook time

40 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesMalaysia Recipes

I learnt to cook formally in a friend’s uncle’s Malay-Chinese restaurant. So, cooking Malaysian, particularly Nonya cuisine is my comfort zone; something I can do automatically without really needing to think too hard whilst preparing. The Nyonya, (also known as Peranakan) are descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. This is a frugal and very economical dish, easy to prepare but delicious. It can be served by itself as more of a soup dish or can be accompanied with plain rice.

Ingredients:

3 tbsp garlic-infused oil
3 potatoes, peeled and cut into roast potato-like shapes
2 carrots, peeled and cut into 3cm chunks
50g leek, finely chopped
400g tin coconut milk
300ml vegetable stock
6-8 hard-boiled eggs, peeled and halved
100g frozen peas
Cooked sticky rice, to serve
A handful of spring onion greens, chopped

For the curry paste:
2½ tbsp mild curry powder
2 tbsp soy sauce
1 tsp dried chilli flakes
1 tbsp cornflour (cornstarch)

Method:

Mix all the curry paste ingredients in a small bowl with three tbsps of water until well combined.

Put a large, lidded, casserole dish on a low heat and add the oil. Once it’s hot, add the curry paste and stir-fry for one or two minutes, until fragrant.

Now add in the potatoes, carrots and leek, followed by the coconut milk and stock, give everything a good stir, then bring to a boil. Reduce to a simmer, cover and leave to cook for 30-40 minutes.

Take off the lid and continue to simmer for about 10 minutes more, until the sauce thickens. Add the peeled boiled eggs and frozen peas, place the lid back on and simmer for a further five minutes.

Serve with sticky rice and sprinkle each serving with chopped spring onion greens.