While eggs and okra are the headliner ingredients of this spectacular gluten free curry recipe adapted from the Burma Superstar cookbook, don’t overlook the virtues of the simple sauce. Made from slow-cooked shallots, garlic, and tomatoes and a generous amount of turmeric, it’s so delicious that the staff at Burma Love spoons it alone over rice. In Myanmar, cooks fry hard-boiled eggs to help them hold their shape in this classic curry, but not everyone is a fan of the ensuing rubbery texture. Frying isn’t actually necessary: adding the hard-boiled eggs at the end preserves their shape just fine.
Egg and Okra Curry with Jasmine Rice Gluten-Free Recipe
- 4 eggs
- 1/2 cup canola oil
- 2 cups finely diced yellow onion, divided
- 2/3 cup minced garlic
- 1 to 2 fresh Thai chiles, sliced crosswise, or 1/2 jalapeño chile, seeded and minced
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon kosher salt
- 6 cups diced Roma tomatoes (from about 12 tomatoes)
- 15 okra, tops trimmed
- 1 cup thinly sliced shallots
- 2 tablespoons gluten-free fish sauce
- Cilantro sprigs, for garnish
- 4-1/2 cups cooked jasmine rice, hot
Put the eggs in a small pot and cover with about an inch of water. Bring the water to a boil. Turn off the heat and cover for 10 minutes. Have ready a bowl of ice water. Drain the eggs and plunge them into the ice water to stop the cooking. When cool enough to handle, peel the eggs and leave at room temperature.
In a 4-quart pot over medium-high heat, warm the oil. Stir in the onion and cook until softened, about 1 minute. Add the garlic and chiles, lower the heat to low, and cook, stirring frequently, until the garlic has begun to turn golden but has not started to brown, 1 to 2 minutes. If the garlic starts to stick to the bottom of the pan, turn the heat off for a minute and stir, continuing to let the garlic cook off the heat to avoid scorching.
Stir in the turmeric, paprika, cayenne, and salt. Add the tomatoes and cook over medium-low heat, stirring occasionally, until the tomatoes lose their shape and form a sauce, about 20 minutes. Stir in the okra, shallots, and fish sauce and cook until the okra is just tender but not mushy, 2 to 3 minutes longer. Season to taste with more fish sauce or salt.
Cut the eggs in half, then nestle them, cut side up, in the pot of curry. Bring to a simmer. Gently stir, ensuring that the eggs hold their shape, until the eggs are hot all the way through. Serve with a bowl of cilantro and a bowl of hot rice.
Photography John Lee