Eggs vindaloo

Yield: 4 servings

Measure Ingredient
8 \N Eggs
1 large Onion coarsely grated
1 teaspoon Mashed garlic
½ teaspoon Grated ginger
1 \N Green chilli
\N \N Seeded & chopped
3 tablespoons Ghee or butter
2 tablespoons Vindaloo or hot curry paste
3 tablespoons Coconut paste
\N \N Vegetable Oil for deep
\N \N Frying
1 tablespoon Chopped coriander
\N \N Or mint leaves
\N \N Lemon juice

Preperation time: 25 minutes Cooking time: 20 minutes Serves: 4-6 Boil the eggs in water containing 1 ts vinegar for 8-9 minutes.

Remove to a large dish of cold water, and peel when cool. Prick evenly all over with a fork and dry well. Cook the Onion, garlic, ginger and chilli in the ghee or butter until golden and softened.

Add the vindaloo or hot curry paste and cook briefly. Then add the coconut cream and ⅓ cup water. Cook, stirring until sauce becomes thick. Heat frying oil and deep-fry the eggs until golden on the surface. Transfer to the other pan. Add coriander and lemon juice to taste and simmer in the sauce for 8-9 minutes. Serve with rice.

Submitted By IMRAN CHAUDHARY On 02-27-95

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