Tamarind Egg Curry

1. Egg curry with Tamarind (and chillies)

1-2 eggs per person

2 small onions, garlic

½ teaspoon turmeric

1 tablespoon dried Tamarind fruits

(fresh red chilies)

Vegetable oil

Salt, Golden Mountain Seasoning Sauce or other Gluten-free seasoning or Gluten-free Bouillon

Hard boil the eggs. Let them cool down. Clean and cut the onions, the garlic and the chilies and pound them together with turmeric. This dish is also often eaten without chilies! Soak the tamarind fruits in water for about 10 minutes. Squeeze the fruits and remove them from the juice. Peel the eggs and cut the long side several times about 1 mm deep.  Fry the pounded mixture and add the eggs. Fry them a short time that they get blisters. Add the tamarind juice and season with salt and soy sauce or MSG. It should taste a little bit sour and salty at the same time. It is also possible to cut the eggs in half and to add them to the sauce instead of frying them.