Curried Eggs – Telur Kari
Ingredients:
| Peanut oil | 2 Tbsp |
| Onion | 1, medium, peeled and chopped |
| Garlic | 1 clove, peeled and chopped |
| Curry Powder | 2 tsp or more to taste |
| Lemon grass (serai) | ½ tsp, ground |
| Sambal oelek | 1 tsp |
| Salam leaf (daun salam) | 1 |
| Kaffir lime leaf (daun jeruk purut) | 1 |
| Coconut milk | 375 ml (1 ½ cups), squeezed from ½ grated coconut with sufiecient water added |
| Salt | 1 tsp |
| Eggs | 6, hard-boiled and shelled |
Method:
- Heat oil in a frying pan (skillet). Add chopped onion and garlic, as well as curry powder and mix well. Fry lightly.
- Add lemon grass, sambal oelek, salam leaf, kaffir lime leaf, coconut milk and salt. Bring to the boil.
- Add eggs and simmer for 10 minutes. Serve.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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