MAMAK ONION & EGG CURRY

This rich spicy sauce is the perfect sauce to drench simple boiled eggs with. While runny yolks are very trendy, this is one recipe that calls for softer set yolks to soak up that delicious curry sauce. Mop up with rice or flaky prata. 

Serves 2
2 large free range eggs
3 tablespoons oil
1 brown onion, sliced
2 tbsp Rempapa Mamak Curry Leaf & Roasted Cumin
big pinch of fine sea salt
100ml coconut milk
coriander, to finish

Carefully lower eggs into a pot of boiling water. Turn the heat down to a medium low so the water is at a gentle boil. Cook for 7 minutes, before peeling and halving.
Fry one sliced onion in oil on medium heat. Take your time, you want them to turn soft, sticky and golden.
Add two tablespoons of spice paste and keep frying till fragrant and the oil seeps back out. Add the coconut milk, bring to a simmer and stir in the peeled halved eggs.
Finish with coriander and serve with rice.