Main · Season 16

Mum’s Steamed Egg Curry

Name: Mum’s Steamed Egg Curry
Yield: 2
Ingredients: 500ml fish stock; 10g bonito flakes; 1 whole red onion, diced; 3 cloves garlic, smashed; 3 3mm slices fresh ginger; 1 large green chili, sliced; 1 large tomato, chopped; 1 sprig curry leaves; 2 4cm piece pandan leaves; 3 whole cloves, crushed; 3 cardamom pods, crushed; 2 4cm pieces outer bark of Sri Lankan cinnamon; 3 large eggs; 2 red Solnato tomatoes, cut into quarters; 6 tiny tomato medley, cut into halves; 2 golden grape tomatoes, cut into quarters; 5g poblano pepper, seeds removed and finely diced; 1 tbsp tbsp Sri Lankan treacle or maple syrup; 2 tsp salt; 1 tsp cracked white pepper; 1/2 lime, juiced and ¼ of zest; 1-2 tbsp grapeseed oil; 2 cups bonito flakes; 1 whole red onion, diced; 2 cloves garlic, smashed; 2 3mm slices fresh ginger; 1 large green chilli, sliced; 1 sprig curry leaves; 4cm piece pandan leaves; 2 whole cloves, crushed

Savindri Perera

Contestant · 11 Jun 2024

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Egg Custard

500mlfish stock

10gbonito flakes

1whole red onion, diced

3cloves garlic, smashed

33mm slices fresh ginger

1large green chili, sliced

1large tomato, chopped

1sprig curry leaves

24cm piece pandan leaves

3whole cloves, crushed

3cardamom pods, crushed

24cm pieces outer bark of Sri Lankan cinnamon

3large eggs

Brined Tomato

2red Solnato tomatoes, cut into quarters

6tiny tomato medley, cut into halves

2golden grape tomatoes, cut into quarters

5gpoblano pepper, seeds removed and finely diced

1 tbsptbsp Sri Lankan treacle or maple syrup

2 tspsalt

1 tspcracked white pepper

1/2lime, juiced and ¼ of zest

Curry Sauce

1-2 tbspgrapeseed oil

2 cupsbonito flakes

1whole red onion, diced

2cloves garlic, smashed

23mm slices fresh ginger

1large green chilli, sliced

1sprig curry leaves

4cmpiece pandan leaves

2whole cloves, crushed

2cardamom pods, crushed

1 tbspblack mustard seed

24cm pieces outer bark of Sri Lankan cinnamon

1 tspturmeric powder

1 tspground cumin

1/2 tspground fennel

1 tspground coriander

400mlcoconut milk

1/2lime, juiced

to tastesalt

Katsuobushi Chilli Oil

3 cupsbonito flakes

1whole large red chili, sliced finely

150mlgrapeseed oil

1 tbspSri Lankan treacle or maple syrup

Curry Leaf and Cashew Crisp

75mloil

1sprig curry leaves

50gwhole cashews

to tastesalt

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

VegetarianMain

Recipe by Savindri Perera, Season 16. Originally published by Network 10 on 11 Jun 2024.

Original on 10 Play ↗