(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@hplbct.hpl.hp.com> on Sep 17, 1997
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!