| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Vegetables |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 8 |
|
Eggs |
| 1 |
lg |
Onion coarsely grated |
| 1 |
ts |
Mashed garlic |
| 1/2 |
ts |
Grated ginger |
| 1 |
|
Green chilli |
|
|
Seeded & chopped |
| 3 |
tb |
Ghee or butter |
| 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.
Posted to CHILE-HEADS DIGEST V3 #158
Date: Thu, 14 Nov 1996 01:47:34 +1000 (EST)
From: "I. Chaudhary" <imranc@onthenet.com.au>
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