Yield: 1 Servings
|1 slice||(2-inch) ginger|
|2 \N||Garlic cloves|
|2 \N||Onions; chopped|
|1 pounds||Tomatoes; skinned, chopped|
|1 bunch||Coriander leaves; chopped|
|4 \N||Chiles; green, fresh, chopped|
|\N \N||Salt to taste|
|3 cups||Coconut milk|
(Poultry Advisor, ~1970, no attribution) Grind ginger and garlic together to make a paste.
Fry onions in ghii until golden. Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy. Add coriander, chiles, salt, and coconut milk.
Increase the heat. Let the curry come to boil. Then break the eggs into the curry and do not stir. When the eggs set, the curry is ready.
Serve with rice.
Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson <brent@...> on Sep 17, 1997