Sambal Telur Curry
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Prep: 20 mins
Cook: 45-50 mins
Sambal is a spicy Malaysian condiment made from tomatoes, shallots, garlic, chilli and sugar. You’ll make your own, then whip it in to a delicious fragrant telur (egg) curry. Lesson done.
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888 kcal
(per portion)
Ingredients you'll need
  • 4 eggs
  • 400g vine tomatoes
  • 1 chilli
  • 4 shallots
  • A thumb of ginger
  • 2 garlic cloves
  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 200ml coconut milk
  • ½ tbsp Demerara sugar
  • 200g white basmati rice
  • 5 lime leaves
From your kitchen
  • 1½ tbsp olive oil
  • 350ml boiling water
  • Sea salt
Step by step this way
  • 1.

    Put the eggs in a pan over a medium heat and cover with cold water. As soon as the water boils, take the pan off the heat. Cover and set aside for 7 mins. Drain and plunge the eggs into ice cold water. When cool, carefully peel the eggs and set aside.

  • 2.

    Cut a cross in the bottom of each tomato. Place in a bowl. Cover with boiling water. Leave for 1 min, then drain. When cool enough to handle, peel off and discard the skins. Halve the chilli, flicking out the seeds for less heat.

  • 3.

    Peel and roughly chop 2 of the shallots and the ginger and garlic. Chuck into a food processor with the tomatoes and chilli. Blitz to a smooth paste – this is your sambal. No food processor? Just use a sharp knife to finely chop everything.

  • 4.

    In a dry frying pan or wok, toast 2 tsp of the cumin and 1 tsp of the coriander seeds for 1-2 mins till fragrant and popping. Tip onto a plate. Warm ½ tbsp oil in the same pan. Tip in the sambal. Cook and stir for 5 mins till the colour begins to darken.

  • 5.

    Add the toasted spices, 1 tsp of the turmeric and the lime leaves. Pour in the coconut milk. Fill the tin with water and pour into the pan. Add ½ tbsp of the sugar. Simmer for 20 mins on a low heat till the sauce is thick.

  • 6.

    While the curry is cooking, rinse the rice. Tip it into a pan with 350ml boiling water. Add a pinch of salt. Cover and bring to the boil. Turn the heat right down and simmer for 6 mins. Take off the heat. Set aside, lid on, for 4-5 mins to finish cooking the rice.

  • 7.

    Peel and thinly slice the remaining shallots. Heat 1 tbsp oil in a small frying pan. Fry the shallots for 3-4 mins, stirring constantly, till the shallots are golden and crisp.

  • 8.

    Once the sambal sauce is thick, taste and add more salt, pepper or sugar if you think it needs it. Lower in the eggs. Simmer for 5 mins to warm through. Serve with the rice and crispy shallots.

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