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Spices needed for duck egg curry

Those looking for new meals incorporating culinary spices may wish to try a Burmese duck egg curry.

This has been suggested by professional chef Allegra McEvedy, who shared the recipe in the Guardian.

Preparation involved frying shallots in a pan (for a garnish), then removing to add the boiled eggs, which are also taken out after they have turned brown.

Next, onions, turmeric, chillies, garlic and ginger are added and tomato puree and curry powder are then stirred in to the mixture.

Okra, salt and tomatoes are introduced to the pan, with shrimp paste dissolved in water.

Once the liquid is boiling, the eggs are submerged and the curry will be ready to serve after a couple of minutes of simmering.

Ms McEvedy's new book - Bought, Borrowed & Stolen: Recipes and Knives from a Travelling Chef - features this recipe and her new television series will start on the Good Food channel later this month.

Related Products: Chilli Powder, Garlic Granules, Ground Ginger, Ground Turmeric

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