Egg and Okra Curry

Ingredients

• 60 ml (¼ cup)rapeseed oil
• about 90 g (¾ cup)finely diced shallots or yellow onion
• about 35 g (¼ cup)minced garlic
• 1–3Thai chillies, sliced crosswise, or ½ jalapeño, deseeded and minced
• ½ teaspoonturmeric
• ½ teaspoonpaprika
• ¼ teaspooncayenne pepper
• ½ teaspoon fine sea salt, or 1 teaspoon kosher saltsalt
• about 480 g (2 cups)grated Roma tomatoes, or about 720 g (3 cups) diced Roma tomatoes (about 6 tomatoes)
• 227–298 g (8 to 10½ ounces)okra, tops trimmed and cut into 5 cm (2-inch) pieces
• about 100 g (1 cup)sliced shallots or yellow onion
• 15 ml (1 tablespoon)fish sauce
• 4hard-boiled eggs
• about 15 g (1 cup)coriander sprigs, coarsely chopped, for garnish

Instructions

1. 1

   Cook the aromatics

   Heat the oil in a 4-quart pot over medium-high heat. Add the diced shallots and cook until softened, about 1 minute; onion may take a few minutes longer. Add the garlic and chillies, lower the heat to low and cook, stirring often, for 1–2 minutes, until the garlic begins to turn golden but has not browned. If it sticks, turn off the heat for a minute and stir so it can cook gently without scorching.

2. 2

   Build the curry

   Stir in the turmeric, paprika, cayenne and salt. Add the tomatoes and cook over medium-low heat, stirring occasionally, for about 10 minutes, until they break down into a sauce. Add the okra, sliced shallots and fish sauce; cook for another 2–3 minutes, until the okra is just tender but not mushy. Taste and add more fish sauce or salt if desired.

3. 3

   Warm the eggs

   Halve the eggs and nestle them cut-side up in the pot. Bring the curry to a simmer and stir gently, keeping the egg halves intact, until they are heated through. Serve 1 or 2 egg halves per person, with the chopped coriander at the table to add generously.

What is Burmese egg and okra curry?

This is a Burmese-style curry of vegetables and eggs simmered in a spiced tomato sauce. The recipe is adapted from Desmond Tan and Kate Leahy’s book Burma Superstar.

The combination works because the softened tomatoes create a savoury base, while okra adds a tender, slightly silky texture. Hard-boiled eggs make the curry substantial without needing a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 9g protein, 17g carbs, 19g fat.

The tomatoes, okra and onions provide most of the carbohydrates, while the oil supplies much of the fat and the eggs contribute protein and additional fat. Serve with a moderate portion of rice and add a fresh vegetable side to round out the plate.

Start with gently cooked aromatics

Shallots: the diced shallots soften quickly in the oil and make a sweet, savoury foundation. Yellow onion works too, but may need a few extra minutes.

Garlic and chillies: keep the heat low once these go into the pot. The garlic should turn pale gold, not brown, which keeps its flavour mellow rather than bitter.

Let the tomatoes become a sauce

Tomatoes: grated tomatoes break down readily, while diced ones may need a little more time to lose their shape. Stir occasionally as they cook for about 10 minutes.

Spices: turmeric, paprika and cayenne season the sauce before the tomatoes go in. This gives them a moment to mingle with the oil and aromatics.

Keep the okra tender

Timing: add the okra only after the tomatoes have formed a sauce, then cook it for 2–3 minutes. It should be tender but still hold its shape.

Texture: avoid extended cooking once the okra is in the pot, as it can turn soft and mushy. Fish sauce adds savoury depth; adjust it or the salt to taste.

Add the eggs gently

Placement: halve the hard-boiled eggs and set them cut-side up in the curry. Stir carefully as the pot returns to a simmer so the pieces stay intact.

Doneness: the eggs only need to heat through, not cook further. Serve one or two halves per portion, as directed by the recipe.

Serve with rice and coriander

Coriander: offer it at the table and add it generously just before eating, so its fresh flavour stands out against the warm sauce.

On the plate: serve the curry with steamed rice to catch the tomato sauce. A simple vegetable side can add contrast without competing with the curry’s spices.

Recipe notes & tips

• Prepare the eggs ahead of time so they are ready when the curry is nearly finished.
• Use a pot with enough room to stir the sauce without breaking up the okra.
• Cut the okra into even 5 cm pieces so it cooks at a similar rate.
• Keep the garlic moving in the pot and lower the heat promptly to prevent scorching.
• Taste the sauce before adding extra salt, as fish sauce is already savoury.
• Chop the coriander shortly before serving for a fresher finish.

Variations

• Adjust the heat: use one Thai chilli for a milder curry or three for a hotter one.
• Choose onion: replace the shallots with yellow onion, allowing a few extra minutes for it to soften.
• Use diced tomatoes: swap grated tomatoes for about 720 g diced Roma tomatoes and cook until saucy.
• Add more coriander: increase the fresh garnish at the table for a brighter finish.
• Serve with rice: offer steamed rice alongside to soak up the tomato sauce.

Common mistakes to avoid

• Browning the garlic: it can taste bitter; lower the heat and stop cooking when it first turns golden.
• Cooking the tomatoes too briefly: give them about 10 minutes to break down into a sauce before adding the okra.
• Overcooking the okra: cook it for only 2–3 minutes, stopping when it is just tender.
• Stirring the eggs roughly: nestle them cut-side up and stir gently so the halves keep their shape.
• Adding too much salt early: taste after adding the fish sauce, then adjust seasoning if needed.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan over low heat until hot, taking care not to break up the eggs or overcook the okra.

Frequently asked questions