In a mixer jar add sliced tomatoes, shallots, Garlic cloves, spur chilies and Thai red chilies. Grind them to a smooth paste.
In a wok/pan, add some oil and shallow fry the eggs until light golden brown skin is developed and remove it from the pan and set it aside.
Pour the ground smooth paste into the pan and cook till its fragrant and row smell disappears (approx. 5mins).
Add sugar, salt and water. Mix well and bring it to a boil.
Now add the shallow fried eggs into the gravy and coat the eggs well with the gravy. Cook the curry on low flame till it thickens.
Lastly add Kaffir lime leaves and cook for 30 secs.
Telur Balado is now ready to be served.
Ingredients
Directions
In a mixer jar add sliced tomatoes, shallots, Garlic cloves, spur chilies and Thai red chilies. Grind them to a smooth paste.
In a wok/pan, add some oil and shallow fry the eggs until light golden brown skin is developed and remove it from the pan and set it aside.
Pour the ground smooth paste into the pan and cook till its fragrant and row smell disappears (approx. 5mins).
Add sugar, salt and water. Mix well and bring it to a boil.
Now add the shallow fried eggs into the gravy and coat the eggs well with the gravy. Cook the curry on low flame till it thickens.
Lastly add Kaffir lime leaves and cook for 30 secs.
Telur Balado is now ready to be served.
Notes
Tips
- Freshly Ground Spices: Grind the spices, such as the shallots, garlic cloves, spur chilies, and Thai red chilies, just before using them in the recipe. This ensures maximum flavor and aroma in the dish.
- Spice Adjustment: Customize the level of heat by adjusting the quantity of Thai red chilies and spur chilies. If you prefer a milder flavor, reduce the amount of chilies, or vice versa for a spicier kick.
- Egg Frying Technique: To achieve perfectly fried eggs, ensure the oil is adequately hot before adding the eggs. Fry them until a light golden brown skin forms for optimal texture and taste.
- Thorough Cooking: Allow the tomato-chili paste to cook until it becomes fragrant and the raw smell dissipates. This step is crucial for developing rich flavors in the gravy.
- Gradual Thickening: Simmer the curry on low heat to gradually thicken the gravy and allow the flavors to meld together. Avoid rushing this step to achieve the desired consistency and depth of flavor.
- Gentle Mixing: When adding the shallow fried eggs to the gravy, handle them delicately to prevent breakage. Gently coat the eggs with the gravy for even distribution of flavors.
- Kaffir Lime Leaf Addition: Add the Kaffir lime leaves towards the end of cooking to preserve their aromatic oils and freshness. This enhances the overall fragrance of the dish.
FAQs
Q. Can I use canned tomatoes instead of fresh ones?
A: While fresh tomatoes are preferred for their flavor and texture, canned tomatoes can be used as a substitute if fresh ones are not available. Just make sure to drain them properly before using.
Q. How spicy is Telur Balado?
A: The spice level of Telur Balado can vary depending on the quantity of chilies used. You can adjust the spice level according to your preference by reducing or increasing the amount of Thai red chilies and spur chilies.
Q. Can I make Telur Balado ahead of time?
A: Yes, Telur Balado can be made ahead of time and stored in the refrigerator for up to 2-3 days. Simply reheat it gently on the stove before serving.
Q. Can I freeze Telur Balado?
A: While it is possible to freeze Telur Balado, the texture of the eggs may change slightly upon thawing. It’s best enjoyed fresh or refrigerated for a few days.
Q. Can I substitute Kaffir lime leaves with regular lime zest?
A: While Kaffir lime leaves impart a unique flavor to the dish, you can substitute them with a small amount of lime zest if Kaffir lime leaves are not available. However, the flavor profile will be slightly different.
Q. Can I use any type of oil for frying the eggs?
A: Yes, you can use any neutral-flavored oil such as vegetable oil for frying the eggs. Avoid using strongly flavored oils like olive oil, as they may alter the taste of the dish.
Q. How can I make Telur Balado less spicy?
A: To make Telur Balado less spicy, reduce the quantity of Thai red chilies and spur chilies in the recipe. You can also remove the seeds from the chilies before adding them to the dish for a milder flavor.
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