Preparation:
Read the whole recipe before starting.
First heat up an oven, to about 160 degrees Celsius, and if heated up add the candle nuts for 10 minutes. Turn off your oven and let the nuts cool down. When the
nuts are cooled down, you can chop them up or grate them so you have small pieces. Put these in a firm bowl (or mortar).
Boil the eggs for 10 minutes. Then drain the water, and cool down the eggs with cold water. When cooled down, peal the eggs, and rinse then to remove any small pieces of
eggshell.
Grate the ginger and the laos, add these to the bowl. I have my ginger and loas frozen most of the time, and grate them while still frozen with a fine grater, this creates a more
fluffy grating. Then add the coriander, cumin, turmeric, trassi, sambal and some salt to the bowl as well. Now mix these ingredients together, and with the back side of a spoon crush the
pieces of candle nut. Do this until you get a smooth curry paste. If using a glass bowl, like me, make sure you use a firm glass bowl. You can also use a mortar and pestle.
Dice the union in small pieces and crush the garlic using a garlic press.
Into the pan:
First add the oil into a small pan and heat up the oil. Then add unions and garlic, stir for a few minutes. Now add the curry paste, stir through, add the coconut cream and the water,
stir through and turn the heat to a medium temperature. Stir through until the coconut cream is dissolved, then turn the heat down to a low temperature.
Add the eggs to the pan. Now stir through every once in a while. I use a wooden spoon for this, so I don't cut the eggs with the spoon. Now let the curry eggs simmer
for a while, until about half of the water has evaporated, and you will see that some of the oil from the coconut cream starts separating. It depends on the heat applied
how long this will take, for me it was about an hour. Your curry eggs are now ready to serve.