Golden Egg Curry

nigella.com

Kathy S

2 fresh green chillies (de-seeded and roughly chopped)

4 green finger chillies (1 roughly chopped and 3 left whole)

150 grams (approx. 5 small round) shallots (peeled and roughly chopped)

2 fat cloves garlic (peeled and roughly chopped)

25 grams fresh ginger (peeled and roughly chopped)

15 grams fresh turmeric (peeled and roughly chopped) or 1 teaspoon ground turmeric

2 x 15ml tablespoons vegetable oil

1 stalk lemongrass (trimmed and bruised)

1 x 400ml tin coconut milk

100 millilitres water from a freshly boiled kettle

2 teaspoons Maldon sea salt flakes

2 teaspoons tamarind paste

4 large eggs (at room temperature)

Directions at nigella.com

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