Duck Egg With Unripe Mango Curry (Gulai Telur Itik Bermangga Muda)


250 ml Coconut cream, extracted from 1 grated coconut
100 ml Water
1 tbsp Bird's eye chili (cili padi) paste
1 tsp Fresh turmeric paste
2 Shallots, peeled and thinly sliced
1 clove Garlic, peeled and thinly sliced
1 piece Dried sour fruit (asam gelugur)
4 Duck eggs
2 Unripe mangoes, peeled, stoned and sliced
2 Green chilies, halved lengthwise
Salt to taste




Mix coconut cream, water, bird's eye chili and turmeric paste, shallots, garlic, dried sour fruit and salt in a pot. Bring to the boil over high heat, stirring constantly to avoid oil from separating. Reduce heat and simmer for 5 minutes. Turn off the heat and break the egg one at a time into the simmering gravy. Cook until the eggs are three-quarter cooked. Turn on the heat and add mangoes, stir and cook until mangoes are soft. Add green chilies and season with salt to taste.

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