Simple egg curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Eggs | |
| 1 | large | Onion coarsely grated |
| 1 | teaspoon | Mashed garlic |
| ½ | teaspoon | Grated ginger |
| 3 | tablespoons | Ghee |
| 2 | tablespoons | Vindaloo or hot curry paste |
| 3 | tablespoons | Coconut paste |
| Vegetable Oil for deep | ||
| Frying | ||
| 1 | tablespoon | Chopped coriander |
| Or mint leaves | ||
| Lemon juice | ||
Directions
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.
TNT: Imran C. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I.
Chaudhary" <imranc@...> on Jul 4, 1997