How to Make Tibetan Gonga Tsey - Egg Curry Asian Cooking Recipe Cuisine

Tibet Gonga Tsey (Egg Curry)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2-4 Servings

6 eggs

1 large onion

3 cloves garlic

1-3 large fresh tomatoes (or 1 cup canned tomato puree)

1 tbsp fresh ginger

1/4 tsp salt

2 tsp curry powder

olive oil

1/4 to 1/2 cup frozen peas

2-3 scallions


Directions:

Place 6 eggs in a pot and hard boil (cook at boiling point for 10 minutes). Slice onion and tomato. Finely chop the garlic and ginger.

Using a large cast iron frying pan, just cover the surface with olive oil. Fry the onion, and add the garlic, ginger, tomato and salt, in that order, stirring constantly. Lower the heat, cover the pan and simmer for 10-15 minutes.

While the curry sauce is cooking, peel the hard boiled eggs and slice them in half. Arrange the eggs with the yolk side up in the frying pan. Sprinkle in the frozen peas and scallions. Cover and simmer over very low heat for another 5 minutes.

*It might be start to serve dish directly in pan to minimize chances of breaking egg while transferring. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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