Burmese golden-egg curry

Serves 4

I love it when I discover a new technique, and frying boiled eggs the way you do in this curry has come as a total revelation to me. It gives the white a gorgeous golden colour and crisp texture, allowing the spicy sauce to be soaked up, rather than just sliding off as it would with normal boiled eggs.

4 eggs
100ml/3½oz light-flavoured oil
3 shallots, thinly sliced into rounds
1 onions, chopped
½ tsp turmeric
1 tbsp curry powder
1 chilli, sliced
3 garlic cloves, chopped
3cm ginger, peeled and chopped
4 tomatoes, chopped
1 tbsp fish sauce
Handful coriander
Plain rice, to serve

Lower the eggs into a small pan of cold water, bring to the boil and simmer gently for 5 minutes. Drain, cool in cold water then peel. Set aside. k

Heat the oil in a wide pan over a high heat. Fry the shallots for 4 to 5 minutes until golden-brown. Lift with a slotted spoon and drain on kitchen paper. Carefully lower the peeled eggs into the hot oil and fry for 3 to 4 minutes, turning until brown on all sides. Remove from the pan and drain on kitchen paper.

Carefully pour out all but about 2 tbsp of the oil. Return the pan to the heat. Add the onions, cook for 3 to 4 minutes, until starting to soften. Stir in the turmeric, curry powder, chilli and garlic. Cook over a medium heat for 2 minutes then add the tomatoes and 2 tbsp of water.

Cook until the tomatoes have broken down. Stir in the fish sauce. Cut the eggs in half and return to the pan. Simmer for 2 minutes, scatter with coriander and serve with the crispy shallots and plain rice.