Gulai Telur Indonesian egg and coconut milk curry flavoured with a paste of fresh turmeric, galangal, chillies, ginger and garlic. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Dec 2015 in Recipes Course New Update Main Ingredients Eggs, Coconut Milk Cuisine Indonesian Course Main Course Egg Prep Time Preparation Time Cook time Cooking Time Serve 4 Taste Sweet and Sour Level of Cooking Moderate Others Non Veg Advertisment Ingredients list for Gulai Telur 8 Eggs 2 cup Coconut Milk 2 Shallots chopped 2 tablespoons Oil 1/2 leaves Turmeric leaf shredded 1 tablespoon Tamarind pulp to taste Salt 5 Shallots chopped 4 cloves Garlic chopped 5 Birds eye chillies chopped 1 inch piece Ginger,chopped 1/2 inch piece Turmeric (fresh) chopped 1 inch piece Galangal chopped Method Advertisment Hard boil the eggs. Cool and peel them. Grind together shallots, garlic, Bird’s eye chillies, ginger, fresh turmeric and galangal to a coarse paste. Heat oil and fry the chopped shallots for garnishing. Heat coconut milk on low heat. When it comes to a boil add the ground paste, shredded turmeric leaf. Add eggs and simmer for five minutes. Add tamarind juice and salt to taste and continue to simmer for two minutes. Serve hot garnished with the fried shallots. Nutrition Info Calories 2764 Carbohydrates 68.3 Protein 66.3 Fat 247.3 #Eggs #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article