Curries
Burmese Egg Curry
ကြက်ဥဟင်း
Myanmar
Hard-boiled eggs fried until blistered, then simmered in an onion, tomato and tamarind gravy that stays sour rather than rich.
Original eatfuls sticker artwork
What it is
A closer look at Burmese Egg Curry.
Hard-boiled eggs fried until blistered, then simmered in an onion, tomato and tamarind gravy that stays sour rather than rich.
What to look for
Know it when you find it.
The blistered skin on the egg is what holds the sauce. A cheap everyday curry, and the standard vegetarian-adjacent option at rice shops.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Burmese Egg Curry.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
India
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आमटी
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Nepal
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Southern Province, Sri Lanka
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Cambodia
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Steamed fish curry in a kroeung paste of lemongrass, galangal, turmeric and kaffir lime, set with coconut milk into a custard-like mousse and served in a banana leaf cup.
Andhra Pradesh, India
Andhra Chicken Curry
ఆంధ్ర కోడి కూర
A fiery chicken curry from Andhra Pradesh made with guntur chilies and poppy seeds. It is very spicy and flavorful.
Kerala, India
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அவியல்
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Hyderabad, India
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बघारा बैंगन
A Hyderabadi eggplant curry with peanuts, sesame seeds, and tamarind. It has a rich, tangy flavor.
Birmingham, United Kingdom
Balti
A fast-cooked curry made and served in a pressed steel bowl, eaten with a table-sized naan rather than rice.