Korma is a rich spiced gravy made with yogurt, cream, and nut paste. I do try to include something different in my culinary experiments, so this time for egg korma, I made use of Sambal Olek, a spicy red chili garlic paste which is mainly used in Malaysian or Thai cuisine. The other variation I have brought about is in this egg korma recipe is that I shallow fried the boiled eggs, thus keeping the egg intact once it’s combined with the gravy.
6 eggs
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