Muttachar (spiced eggs)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | small | Onion, chopped |
| 1 | Green chili, deseeded and | |
| Chopped | ||
| 1 | Ripe tomato, sliced | |
| ½ | Green mango, sliced | |
| (optional) | ||
| 1 | pint | Each coconut milk and water |
| ¼ | teaspoon | Each tumeric, paprika and |
| Ground coriander | ||
| Salt | ||
| 10 | Fresh curry leaves | |
| Handful of chopped fresh | ||
| Coriander | ||
| ½ | Lemon, juiced | |
| 4 | Eggs | |
Directions
In a heavy frying pan heat oil and saute the onion until golden. Add the chili, tomato and mango and fry a little longer. Pour in the coconut milk and water and bring to a boil. Add the tumeric, paprika and ground coriander and salt and simmer 5 to 10 minutes.
Rub the curry leaves between your palms to release the flavor, and add them and the fresh coriander to the mixture. Add the lemon juice and simmer for a further 10 minutes.
If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If to be poached, break the eggs gently into the mixture and cook for 3 minutes.
This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice.
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