The secret of a believer’s holy walk is his continual recurrence to the blood of the Surety, and his daily [communion] with a crucified and risen Lord. All divine life, and all precious fruits of it, pardon, peace, and holiness, spring from the cross. All fancied sanctification which does not arise wholly from the blood of the cross is nothing better than Pharisaism. If we would be holy, we must get to the cross, and dwell there; else, notwithstanding all our labor, diligence, fasting, praying and good works, we shall be yet void of real sanctification, destitute of those humble, gracious tempers which accompany a clear view of the cross.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Vegetables		Main dish, Eggs	4	Servings

INGREDIENTS

8		Eggs
1	lg	Onion coarsely grated
1	ts	Mashed garlic
1/2	ts	Grated ginger
3	tb	Ghee
2	tb	Vindaloo or hot curry paste
3	tb	Coconut paste
		Vegetable Oil for deep
		Frying
1	tb	Chopped coriander
		Or mint leaves
		Lemon juice

INSTRUCTIONS

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 1/3 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@onthenet.com.au> on Jul 4, 1997

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