DISH NAME : SON-IN-LAW EGGS

Preparation Time : 30 minutes

Cooking Time : 15 minutes

Description

This dish has all the four flavors of Thai cooking- salty, sweet, spicy and tangy. The saying goes that this dish was made by mother-in-laws to warn their son-in-laws about the consequences if they were unfaithful to their wives.If they strayed, their fate will be like the eggs, boiled, fried and smothered with spicy sauce.
Jaggery or gur is a type of sugar popular in India. It is normally manufactured from either sugar cane or date palms. It can vary in colour from golden brown to dark brown in colour. Jaggery is a rich source of iron. Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies. Maharashtra is the largest producer and consumer of jaggery.
Fish sauce is a light brown honey coloured liquid extracted after fermentingf fish with sea salt. It is used as an ingredient in various cuisines. Fish sauce is also used as an ingredient for dipping sauce. Most fish sauces are made from raw fish, some from dried fish. Most fish sauces contain only fish and salt, some add a variety of herbs and spices.
amarind is a widely used spice-condiment in most south Asian cuisines including Indian and Thai cooking.
Tamarind is a soft, dark brown coloured pod with black coloured seeds. The fruit, which is soft, sticky and sour, is the part that is used in cooking. The seeds are not used. Tamarind comes in sweet and sour varieties. The sour variety is used in Indian cooking, while Thai cuisine mainly uses the sweeter version.Tamarind has a sour taste while young. Although the fruit gets sweeter as it ages, the basic flavour is predominantly sour and acidic.

Note

1) Fish sauce has salt. So add salt accordingly.
2) Fish sauce is available in supermarkets, if not substitute with soya sauce.

Method

1) Cut eggs in half.
2) Add tamarind to quarter cup of hot water and extract pulp and keep aside.
3) Heat oil, add eggs. Brown egg whites and yolks. Remove from oil.
4) Fry shallots till crisp in the same oil. Remove when crisp.
5) Mix tamarind pulp, water, fish sauce and jaggery.
6) To the same oil add, fresh red chillies cut in half, then add the mixed sauce and cook on a low flame till it is thick and syrupy. Adjust the saltiness and sweetness of the sauce.
7) Place the eggs in a dish. Add sauce over the eggs. Garnish with corriander leaves. Sprinkle fried shallots on top.

Serving Suggestions

Serve with rice or as a main dish.