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.
Posted to EAT-L Digest 26 October 96
Date: Sun, 27 Oct 1996 23:58:44 +1000
From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
A Message from our Provider:
“Jesus: he understands”
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!