Gulai Telur Makassar (makassar-style Egg Curry)
Gulai Telur Makassar is a traditional dish from the Makassar cuisine, known for its rich and aromatic flavors. This Makassar-style Egg Curry is a delightful combination of eggs cooked in a flavorful and spicy coconut milk-based curry.
Ingredients
- 6 hard-boiled eggs, peeled
- 2 cups coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 red chilies, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons cooking oil
- 2 kaffir lime leaves
Instructions
- In a pan, heat the cooking oil over medium heat. Add the chopped onion, garlic, ginger, and red chilies. Sauté until the onions are soft and translucent.
- Add the turmeric, coriander, and cumin powder. Stir well to combine with the sautéed ingredients.
- Pour in the coconut milk and add the kaffir lime leaves. Bring the curry to a gentle simmer.
- Once the curry is simmering, gently add the hard-boiled eggs. Let the eggs simmer in the curry for about 10 minutes, allowing them to absorb the flavors.
- Season the curry with sugar and salt according to your taste. Stir gently to mix the seasoning into the curry.
- Once the eggs are heated through and the flavors have melded, remove the curry from the heat.
- Serve the Gulai Telur Makassar hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 15g
- Fat
- 18g
Supplies
Pan Spatula Knife Cutting Board
Tools
Stove
Serving suggestions
Gulai Telur Makassar pairs wonderfully with steamed white rice and a side of fresh cucumber and tomato salad.
Tips & tricks
For a spicier kick, you can add more red chilies or a dash of chili powder to the curry.
Cost
$10