To make the curry sauce for 6 eggs from scratch you need
1-2 large white onions, peeled, sliced into 4mm thick slices
20ml canola oil
10ml curry powder
1cm ginger root, grated
1ml chilli flakes
5ml turmeric
1 small fresh red chilies, finely sliced – optional
1-2 small bay leaves – optional
150ml white wine vinegar
150ml water
15ml sugar
30ml apricot jam
30ml medium or hot chutney
3ml potato or cornflour (I always use potato flour) blended to a paste with 15ml water
OR USE
250ml left over curry sauce from pickled fish, remove the large spices such as pimento, whole peppercorns and bay leaves
Optional additions:
The addition of peanut butter gives an Indonesian Satay twist
100ml unsweetened peanut butter – optional
100ml coconut cream or thick yoghurt – optional
25ml coarsely chopped fresh coriander or Vietnamese mint
To prepare
If you are preparing the sauce from scratch
Heat the canola oil while you slice the onions, then add the onions and the curry powder and cook until the onions are glossy.
Add the rest of the ingredients, except the potato flour and water paste and allow the mixture to come to the boil and cook for about 5 minutes.
Finally add the potato flour paste, the optional peanut butter and coconut cream or yoghurt.
Bring to the boil
Lastly stir in the chopped coriander or Vietnamese mint
OR
The coconut cream and peanut butter give a rich, creamy sauce
If you are using left over pickled fish sauce
You cannot throw out the remains of your pickled fish sauce
Remove all the whole spices and bay leaves, they have served their purpose!
Add the peanut butter and coconut cream or yoghurt to the curry sauce.
Heat the mixture and stir to blend the ingredients.
Lastly stir in the chopped coriander or Vietnamese mint
If you missed the pickled fish recipe: click here
To serve, pour the warm sauce over halved, hard boiled eggs. Serve with rice or any other starch. I served quinoa.
